|
| Preparation of peanut peptide by double enzymes hydrolysis and its ability to scavenge NO· |
| |
| DOI： |
| KeyWord:peanut peptide enzymatic hydrolysis degree of hydrolysis NO· scavenging rate |
| FundProject: |
|
| Hits: 2094 |
| Download times: 2544 |
| Abstract: |
| In order to provide a basis for the preparation of peanut immune active peptide, the peanut peptide was prepared by hydrolyzing peanut protein with protease, and the combination of enzyme species and hydrolysis conditions were optimized with the degree of hydrolysis of peanut protein and NO·scavenging rate as indicators. The results showed that the peanut protein was first hydrolyzed for 3 h with Alcalase 2.4L alkaline protease under the conditions of mass concentration of peanut protein 5 g/100 mL, ultrasonic power 400 W, ultrasonic time 5 min, pH 8.0, enzyme dosage 7 400 U/g, and hydrolysis temperature 55℃, then 2 480 U/g neutral protease was added to hydrolyze for 30 min under the conditions of pH 7.0 and hydrolysis temperature 40℃, the degree of hydrolysis of peanut protein could reach 24.73%, and the IC50 of NO· scavenging rate of peanut peptide was 1.88 mg/mL (significantly lower than commercial soybean peptide 3.51 mg/mL and commericial casein peptide 11.71 mg/mL). The degree of hydrolysis in the range of 7.8%-39.1% had a very significant linear correlation with NO· scavenging rate. When the degree of hydrolysis was over 22.6%, there was no significant linear correlation between the degree of hydrolysis and NO·scavenging rate. Higher degree of hydrolysis is the necessary condition for peanut peptide to have good NO · scavenging ability, but the higher degree of hydrolysis is not the better. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
