Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (24): 5237-5247.doi: 10.3864/j.issn.0578-1752.2013.24.018

• RESEARCH NOTES • Previous Articles     Next Articles

Preparation of Peanut Oligopeptides from Peanut Protein Isolated by Neutral Proteinase Stepping Hydrolysis

 LI  Ning, LIU  Hong-Zhi, LIU  Li, WANG  Qiang   

  1. Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Beijing 100193
  • Received:2013-04-10 Online:2013-12-16 Published:2013-05-27

Abstract: 【Objective】The objective of this study is to make full use of the by-products after commercial extraction of peanut oil, and to increase the product additive value, as well as to establish the productive technology of peanut oligopeptides, and finally to put peanut oligopeptides in product of research and development. 【Method】The kind of enzyme, substrate concentration, enzymolysis temperature, enzymatic hydrolysis time on the influence of DH and TCA-NSIwere compared and the best preparation technology was determined by quadratic regression orthogonal rotational combing design. 【Result】 The optimum process parameters for the preparation of peanut oligopeptides from peanut protein isolated by neutral proteinase stepping hydrolysis was that Protamex hydrolyzed continually for 120 min after Neutrase hydrolyzed peanut protein isolated 120 min, the volume of addition of Neutrase was 5 200 U•g-1 substrate and the volume of addition of Protamex was 422.32 U•g-1 substrate, the enzymolysis temperature was 44.83℃, the substrate concentration was 8%. Under these conditions, the TCA-NSI was 83.93%, the DH was 38.25%, and the peanut oligopeptides purity was 93.85%±0.44%. Hydrolysis products with the relative molecular mass less than 1 000 D accounted for 98.88% by HPLC. 【Conclusion】Compared with the existing alkaline protease enzymatic preparation of peanut oligopeptides, the preparation of peanut oligopeptides from peanut protein isolated by Neutrase and Protamex stepping hydrolysis had the characteristics of avoiding subsequent desalting, simplifying process, preparation moderate conditions, high DH, TCA-NSI and purity, and the molecular weight of peptides being mainly concentrated at below 1 000 D.

Key words: neutral proteinase , peanut protein isolated , stepping hydrolysis , peanut oligopeptides

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