Preparation of Polypeptides with Sobering Effect from Peanut Meal by Enzymatic Hydrolysis

doi:10.7506/spkx1002-6630-201613031

Abstract

Abstract:

For more reasonable and effective utilization of peanut meal resources, we investigated the preparation of
polypeptides with sobering effect by enzymatic hydrolysis of peanut meal with Alcalase AF 2.4L. Polypeptide fractions were
separated and their sobering effect was evaluated in vitro and in animals. The results showed that the optimal hydrolysis
conditions for preparing polypeptides with sobering effect were determined to be 3 h hydrolysis at 35 ℃ and pH 9.5 with a
solid-to-solvent ratio of 1:30 (m/V). Under these conditions, the percentage activation of alcohol dehydrogenase (ADH) and
peptide yield were significantly improved. The fraction with molecular weight in the range of 1 000?3 000 D had the highest
activating effect on ADH, with a percentage activation of 30.47%. G25 gel permeation chromatographic analysis showed
that the yield of peanut meal peptides with molecular weight less than 3 000 D was 89.55%, giving a percentage activation
of ADH of 29.25%. Animal experiments proved that the peanut meal polypeptides could significantly prevent alcoholism
and sober up drunken mice. They at high dosages could significantly reduce blood alcohol content in mice in 60?90 min.

Key words: peanut meal, peptide with sobering effect, protease, percentage activation of alcohol dehydrogenase

CLC Number:

TS255.6

NING Qingpeng, WANG Changqing, FANG Tian, BAI Yunyun, CHEN Tong. Preparation of Polypeptides with Sobering Effect from Peanut Meal by Enzymatic Hydrolysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613031.

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