FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 207-211.

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Study on Preparation of Peanut Antioxidant Peptides with Two Enzymes

  

  • Received:2011-12-01 Revised:2012-12-14 Online:2013-02-15 Published:2017-12-29

Abstract: Alcalase and Flavourzyme enzyme were used to hydrolyze peanut meal by step to prepare antioxidative peanut peptide, and the process conditions were studied. The results showed that the enzyme added was 0.048AU/g, and the best substrate concentration was 4%, pH 8.0, enzymolysis time was 180min, temperature was 60℃. Flavourzyme was added to the hydrolysate of alcalase, enzyme added 15LAPU/g, pH 7.0, temperature 50℃, enzymolysis time 180min. Based on it, the yield reached to 90.28%, and the DH of the system reached to 23.40%, the amount of peanut peptide which ≤5000D was 96.92%. and the antioxidant activity of peanut peptide was significant.

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