Preparation of Peanut Antioxidant Peptides Using Dual-Enzyme Method

Alcalase and Flavourzyme were used to hydrolyze peanut meal for the preparation of antioxidant peanut peptides and the optimal process conditions were explored.The results showed that the optimal hydrolysis conditions for alcalase were alcalase concentration of 0.048 AU/g,substrate concentration of 4%,hydrolysis pH of 8.0,hydrolysis duration of 180 min and hydrolysis temperature of 60 ℃.The optimal hydrolysis conditions for Flavourzyme were Flavourzyme concentration of 15 LAPU/g,hydrolysis pH of 7.0,hydrolysis temperature of 50 ℃ and hydrolysis duration of 180 min.Under the optimal conditions,the yield of peanut peptide was up to 90.28%,and the DH of peanut meal was 33.73%.Meanwhile,the amount of peanut peptide with molecular weight less than 5000 D was up to 96.92%.The obtained peanut peptide has obvious antioxidant activity.