PREPARATION OF PEANUT ANTIOXIDANT PEPTIDE BY ULTRASONIC-ASSISTED ENZYMATIC HYDROLYSIS

In this paper,we studied the preparation of antioxidant peanut peptides by ultrasonic-assisted enzymatic hydrolysis respectively using flavourzyme,alcalase and the combination of flavourzyme and alcalase.Selecting the hydrolysis degree as evaluation index,we studied the effects of ultrasonic pretreatment,water-curing treatment, and ultrasonic-assisted enzyme treatment on the preparation of the peanut peptides.The results showed that the hydrolysis degree of ultrasonic pretreatment was larger than those of water-curing treatment and ultrasonic-assisted enzyme treatment under the same conditions.The hydrolysis degree reached the highest value 29.81% after ultrasonic pretreatment and alcalase hydrolysis for 8 hours.With the increase of the hydrolysis degree in the hydrolysis process,the reducing power of the peanut peptides increased first and then decreased.The peanut peptides prepared by ultrasonic pretreatment and alcalase hydrolysis had the largest reducing power,and the antioxidant ability was equal to that of Vc with the concentration of 50.92 μg/mL.