Study on Peanut Protein Enzymatic Hydrolysis Conditions and Function Characteristics of Enzymatic Hydrolysis Product

[Objective] The research aimed to study the peanut protein enzymatic hydrolysis conditions and function characteristics of enzymatic hydrolysis product.[Method] The enzymatic hydrolysis extraction of peanut protein from peanut meal flour was studied by the single factor experiment in different conditions,and the function characteristics of protein were studied.[Result]A solid-to-liquid ratio of 1∶20(m/V),an enzyme/sample(E/S) of 0.5%,an extraction temperature of 55 ℃ and a time of 6 h were found to be optimal for the protein extraction from peanut meal flour.Finally,the peanut protein extraction rate was 74.62% in these conditions.[Conclusion] Enzymatic hydrolysis method has high extraction rate.Moreover,the enzymatic hydrolysis product has good emulsifiability,foamability and water retentivity,and can be widely used in food.