Optimization of Enzymatic Hydrolysis of Peanut Protein and Molecular Weight Distribution of Hydrolysates

doi:10.7506/spkx1002-6630-200910019

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 106-110.doi: 10.7506/spkx1002-6630-200910019

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Optimization of Enzymatic Hydrolysis of Peanut Protein and Molecular Weight Distribution of Hydrolysates

LIU Li-na1,2，HE Dong-ping2，ZHANG Sheng-hua1,*

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)

Received:2008-07-28 Revised:2008-10-13 Online:2009-05-15 Published:2010-12-29
Contact: ZHANG Sheng-hua1,* E-mail:zhangsh3411@126.com

Abstract

Abstract:

Peanut polypeptides were prepared from peanut protein by enzymatic hydrolysis. The effects of five factors such as enzyme kind, protease dose, hydrolysis time, hydrolysis temperature and pH value on degree of hydrolysis (DH) of peanut protein were investigated as well as the molecular weight distribution of hydrolysates. Quadratic regression rotational combination design was employed to optimize three key factors influencing hydrolysis of peanut protein. Results indicated that the optimum ranges for hydrolysis temperature, pH value and hydrolysis time were 44.9 to 47.6 ℃, 7.93 to 8.15 and 2.46 to 2.76 h, respectively. These optimized conditions resulted in the high DH of 19.61%. The peptides with molecular weight of below 1000 D accounted for over 84.73% of the obtained hydrolysates.

Key words: peanut protein, enzymatic hydrolysis, optimization, hydrolysate, molecular weight distribution

CLC Number:

TQ93

LIU Li-na1,2，HE Dong-ping2，ZHANG Sheng-hua1,*. Optimization of Enzymatic Hydrolysis of Peanut Protein and Molecular Weight Distribution of Hydrolysates[J]. FOOD SCIENCE, 2009, 30(10): 106-110.

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Optimization of Enzymatic Hydrolysis of Peanut Protein and Molecular Weight Distribution of Hydrolysates

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