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| Optimization of enzymatic preparation of peanut α-glucosidase inhibitory peptides |
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| DOI： |
| KeyWord:peanut peptides enzymatic method α-glucosidase hydrolysis degree |
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| Abstract: |
| To promote the utilization of peanut protein resources and explore the hypoglycemic function of peanut peptides, peanut proteins were prepared by alkaline extraction and acid precipitation, and peanut peptides were prepared by hydrolysis of peanut protein using different commercial proteases. The proteases were screened using α-glucosidase inhibition rate as the evaluation index. On this basis, the preparation process of peanut α-glucosidase inhibitory peptides was optimized using single factor experiment and response surface methodology. In addition, the correlation between the hydrolysis degree of peanut protein and α-glucosidase inhibition rate was investigated. The results showed that the peanut peptides prepared by trypsin had the highest α-glucosidase inhibitory activity. The optimal conditions of enzymatic preparation of α-glucosidase inhibitory peptides were obtained as follows: pretreating peanut protein at 95 ℃ for 5 min, trypsin used for hydrolysis, hydrolysis time 62 min, enzyme dosage 8.9%, and substrate mass concentration 4.1 g/100 mL. Under these conditions, the α-glucosidase inhibition rate of peanut peptides reached (68.82±0.24)%, and the hydrolysis degree was 10.09%. The α-glucosidase inhibitory activity of peanut peptides was significantly and positively correlated with the hydrolysis degree in the range of 8.0%-11.5%. In conclusion, peanut peptides obtained after trypsin hydrolysis of peanut protein showed significant in vitro inhibitory activity against α-glucosidase. |
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