Lu X.,Institute of Agricultural Processing of Henan Academy of Agricultural science |
Zhu Q.,Henan Agricultural University |
Sun Q.,Institute of Agricultural Processing of Henan Academy of Agricultural science |
Zhang L.,Institute of Agricultural Processing of Henan Academy of Agricultural science |
And 2 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2013
Protein extracted from high temperature pressed peanut cake was used to prepare anti-oxidant peptide by enzymatic hydrolysis. Results showed that alkaline protease 2709 was suitable for producing antioxidative peanut protein. With the antioxidative activity as evaluation index, response surface methodology optimized hydrolysis temperature, hydrolysis time, pH and enzyme concentration. The optimal hydrolysis conditions were temperature 45°C, hydrolysis time 1.98 h, enzyme concentration 7885 U/g protein and pH 9.4. Under this condition antioxidative activity was (70.2±0.63)%. The relationship between degree of hydrolysis and antioxidative activity was: when degree of hydrolysis was less than 18%, antioxidative activity increased by heightening degree of hydrolysis, but excessive hydrolysis led to decrease in antioxidative activity.