| Peanut was germinated to effectively degrade the major allergens in peanut by endogenous proteases so as to obtain the whole hypoallergenic peanut, and the main nutritional components, molecular structure of protein and in vitro antioxidant properties of water extracts of the germinating peanut were analyzed. The results showed that with germination time prolonging, the contents of crude protein and crude fat in peanut reduced significantly, the contents of free amino acids, non-protein nitrogen and peptides increased remarkably, and the total content of amino acid first increased then decreased significantly; SDS-PAGE result indicated that the contents of the major allergenic proteins Ara h1 and Ara h2 in peanut reduced notably after three days’ germination; the in vitro antioxidant property result indicated that with germination time prolonging, the in vitro antioxidant activity of water extracts of germinating peanut enhanced markedly. In conclusion, the whole hypoallergenic peanut with improved nutritional property could be obtained when peanut was germinated at 25℃ for 2-3 d. |
