Optimization of a microwave-coupled enzymatic digestion process to prepare peanut peptides |
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Authors: | Zhang Huicui Yu Lina Yang Qingli Sun Jie Bi Jie Liu Shaofang Zhang Chushu Tang Lin |
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Affiliation: | Shandong Normal University, Jingshi Road No. 167, Lixia District, Jinan 250014, China. |
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Abstract: | 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. |
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