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Antioxidation and antioxidative stability of peanut peptide
  
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KeyWord:peanut peptide  antioxidation  antioxidative stability
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SHANG Xinbin  
WANG Fugang  
DOU Kangning  
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Abstract:
      The peanut peptide was prepared by the enzymolysis of peanut protein using neutral protease, and the antioxidation and antioxidative stability of peanut peptide were studied. The results showed that the maximum degree of hydrolysis of peanut protein enzymolysed by neutral protease was 8.0%, and the average relative molecular weight of the corresponding peanut peptide was 1 500; the antioxidation of peanut peptide increased with the degree of hydrolysis of peanut protein increasing from 0 to 8.0%; the antioxidative stability of peanut peptide was less influenced by heating and freezing conditions, but strongly influenced by pH.
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