67 - 食品科学技术页

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Optimization of Processing of Antioxidant Peptides from
Peanut Meal using Compound Enzymes
LIU Hongmei1 ,摇 SHI Guangbo 1 ,摇 LI Xiangdong2 ,摇 SUN Zhongtao1,*
(1 . College of Life Science, Shandong Agricultural University, Tai爷 an 271018, China;
2 . College of Agronomy, Shandong Agricultural University, Tai爷 an 271018, China)
Abstract : With the DPPH radical scavenging ability and yield of peanut peptides as response values, the
Box鄄Behnken experiments were carried out to optimize the production conditions of antioxidant peptides
from peanut meal using compound enzymes. Results proved that alcalase and neutrase showed the highest
hydrolysis ability compared with other commercial proteases. The optimal hydrolysis conditions were 50
益, pH 8郾 54, and substrate concentration 8郾 34% when alcalase and neutrase were adopted together with
a ratio of 2 to 1. When peanut meal was hydrolyzed for 16 h under the optimal conditions, the yield of
peanut peptides reached 65郾 80% and the DPPH radical scavenging ability of the peanut peptides solution
with a concentration of 0郾 55 mg / mL reached 25郾 77% , The yield and DPPH radical scavenging ability of
peanut peptides obtained using compound enzymes were 7郾 48% and 7郾 66% higher than these of peptides
obtained using alcalase and 10郾 29% and 22郾 53% higher than these of peptides obtained using neutrase.
Key words: alcalase; neutrase; peanut peptides; antioxidant activity
( 责任编辑: 叶红波)
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