Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides

Molecules

Huicui Zhang¹  Lina Yu¹  Qingli Yang¹  Jie Sun¹  Jie Bi¹  Shaofang Liu¹  Chushu Zhang¹ 

[1] ¹Shandong Normal University, Jingshi Road No. 167, Lixia District, Jinan 250014, China ²Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China

关键词: microwave;    peanut peptides;    peanut protein;    response surface methodology;   

DOI  :  10.3390/molecules17055661

来源: mdpi

【 摘 要 】

The best enzyme to prepare peanut peptides, papain, coupled with microwave irradiation was selected from five common proteases according to the results of the yield of peanut peptides [nitrogen solution index (NSI) in trichloroacetic acid (TCA), TCA-NSI] and the degree of hydrolysis (DH). The main factors that influenced the microwave-coupled enzymatic digestion method were optimized by response surface analysis. The optimal conditions obtained were as follows: microwave extraction time, 9.5 min; power, 600 W; substrate concentration, 4%; enzymatic reaction temperature, 50 °C; enzyme quantity, 6,500 U/g; pH, 7.1 (phosphate buffer, 0.05 mol/L). Under these conditions, TCA-NSI was 62.00% and DH was 25.89%, which is higher than that obtained with either protease hydrolysis or microwave hydrolysis alone.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.