摘要
首先采用烘烤处理花生仁,粉碎、脱脂后采用碱性蛋白酶水解制备活性肽,比较烘烤和酶解处理对花生蛋白水解度、功能特性和抗氧化性的影响。实验结果表明,烘烤处理降低了花生蛋白的溶解性、乳化活性,而增大了其体外消化性、乳化稳定性、羟自由基清除能力、亚铁离子螯合能力。碱性蛋白酶水解处理可提高花生蛋白的溶解性、乳化稳定性、羟自由基清除能力和亚铁离子螯合能力。脱脂生花生粉或熟花生粉与碱性蛋白酶分别酶解8h和6h的酶解物清除羟自由基的能力最强。这表明,烘烤的花生蛋白或脱脂花生粕可采用酶解法制备活性多肽。
In this paper,peanut kernels were firstly roasted at 180 ℃ for 20 min,then grounded and defatted or further hydrolyzed with alcalase to compare the solubility,in vitro digestibility,emulsifying properties and antioxidant properties of peanut protein. Results showed that roasted treatment reduced solubility,emulsifying activity,while increased digestibility,emulsifying stability,hydroxyl radical-scavenging ability,and Fe2 ＋-chelating ability. Enzymatic hydrolysis with alcalase significantly（ P 0. 05） improved the solubility,emulsifying stability,hydroxyl radical-scavenging activity and Fe2 ＋-chelating ability. Furthermore,hydrolysates from raw and roasted peanut flour hydrolyzed respectively for 8 h and 6 h were characterised by the highest hydroxyl radical-scavenging activity. Thus,these results revealed that roasting treatment and enzymatic hydrolysis affected functional properties and antioxidant activity of peanut protein,and put in evidence for developing the defatted peanut meal,a low value by-product of peanut oil production.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第11期153-158,共6页
Food and Fermentation Industries
基金
广东省自然科学基金项目(S2013040015478)
韩山师范学院青年基金项目(LQ201202)
韩山师范学院博士启动项目(QD20130516)
韩山师范学院一般项目(LY201306)资助
关键词
花生蛋白
烘烤
多肽
功能特性
peanut protein
roasting
polypeptide
functional properties
