Optimization of enzymatic production of oligopeptides from peanut meal with papain and protamex

In order to make full use of Peanut protein resource and exploit its active components. With cold pressed peanut meal as the raw material, peanut protein was hydrolyzed by papain and composite protease at the same time. The optimal preparation technology for peanut active peptide was studied by means of orthogonal rotational combination design, and the mathematical model of the hydrolysis of peanut meal was established. The results showed that regression equation fitted well with the experimental data. The optimum extraction conditions were: optimal conditions for substrate concentration 3%, t enzyme-to-substrate ratio 5444 U/g, the enzyme ratio 1:2(Papain:Protamex); pH 6.5; hydrolysis temperature 63 ℃, reaction time 180 min, under this condition, the DH was 34.46%±0.12%. The peptide had higher antioxidant activity and certain cholesterol-lowering activity.