Characteristics Of Selenium Enriched Peanut Protein And Pickering Emulsion Stabilized By Nanoparticles

In this study,selenium-deficient soils were selected as planting experimental bases in Jinxian,Jiangxi Province.Peanuts were used to convert inorganic selenium into organic selenium by strengthening exogenous selenium.The contents of organic selenium and inorganic selenium in selenium enriched peanut,the presence of selenium in peanut and their effects on the nutritional components of peanut protein;the antioxidant effect and mechanism of selenium enriched peanut protein in vitro and in cell;the preparation of selenium enriched peanut protein nanoparticles and the construction and application of Pickering emulsion transport system.Comprehensive study provides theoretical basis and practical guidance for the comprehensive development of Se-rich agricultural products.1.Spraying different concentrations of selenium fertilizer through foliar spraying and root irrigation,the selenium content in peanut increased significantly from0.032 mg/kg in the control group to 0.308-3.563 mg/kg.Selenium is mainly distributed in peanut protein,and oil contains a small amount of selenium.Through peanut biotransformation,the proportion of organic selenium in peanut reached 89.2%.The results of HPLC-ICP-MS analysis showed that the selenium forms in peanut were selenomethionine and selenocysteine.2.The antioxidant effect and mechanism of selenium-enriched peanut protein were evaluated by its total reducing power,ability to scavenge superoxide anions,hydroxyl radicals and cell oxidative damage model induced by hydrogen peroxide.The results showed that with the increase of selenium content in peanut protein,the ability of antioxidant and free radical clearance in vitro was significantly enhanced,the content of MDA in peanut cells decreased,and the content of SOD,CAT,GSH and other enzymes increased significantly.3.Through heating and salt ion double induction method,we successfully prepared stable food grade Pickering emulsion protein nanoparticles.Particle size,potential,AFM and contact angle analysis showed that the surface charge of nano particles from-36 m V to-11.8 m V,particle size 178 nm-260 nm and contact angle 56 degrees-68 degrees at different salt concentration indicated that the nanoparticles had higher surface charge and good wettability,and could effectively stabilize O/W Pickering emulsion.After storage for 40 days,the emulsification index is 2%,and the surface has good stability.4.Encapsulation of 5DN by Pickering emulsion(PPEs)with selenium enriched peanut protein nanoparticles to enhance its bioavailability,cell uptake and translocation rate.The results showed that the bioaccessibility of 5DN in PPEs(18.3%)was significantly higher than that in bulk oil(9.2%).In addition,the PPEs packaged 5DN(26.9 ×10-6 cm s-1)has a larger top-to-basement lateral(AP-BL)transmission rate(21.7 ×10-6cm s-1)than 5DN.It is proved that PPEs can promote the bioavailability of 5DN,and this type of delivery system can be used in functional foods and beverages with 5DN and other crystalline nutritional products.