Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide
In this paper, peanut protein was extracted from peanut meal by alkaline solution and acid precipitation. The content of peanut protein was 87.7% by Kjeldahl method. Peanut polypeptides were prepared by ultrasonic-assisted enzymatic method. The effects of enzyme type, ultrasonic power, ultrasonic ti...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030300 |
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| author | Jinxin TANG Gaofei YOU Qiuyang LI Ping XU Shiwei LIU Lei YU Yunfeng BI |
| author_facet | Jinxin TANG Gaofei YOU Qiuyang LI Ping XU Shiwei LIU Lei YU Yunfeng BI |
| author_sort | Jinxin TANG |
| collection | DOAJ |
| description | In this paper, peanut protein was extracted from peanut meal by alkaline solution and acid precipitation. The content of peanut protein was 87.7% by Kjeldahl method. Peanut polypeptides were prepared by ultrasonic-assisted enzymatic method. The effects of enzyme type, ultrasonic power, ultrasonic time, substrate concentration, enzyme addition amount and enzymolysis time on α-amylase inhibitory peptide were investigated using the yield of polypeptide and α-amylase inhibition rate as indexes. The optimal protease was flavor protease. Response surface test was designed to optimize the enzymolysis conditions on the basis of single factor. The optimal conditions were determined as follows: Ultrasonic power 150 W, ultrasonic time 30 min, liquid-solid ratio 20:1 mL/g, enzyme dosage 5000 U/g, enzymolysis time 2 h. Under these conditions, the yield of polypeptide was 41.92%, and the inhibitory rate of α-amylase was 50.62%, which was significantly higher than that of peanut polypeptide α-amylase which was 35.45% without ultrasonic assistance. According to the optimal process of α-amylase inhibitory peptide, the hydrolysate was separated by ultrafiltration and obtained four different fractions >10 kDa, 5~10 kDa, 3~5 kDa and <3 kDa, among which the molecular weight inhibition rate of <3 kDa fraction reached the highest 60.21%. Sephadex G-15 gel was used to separate and purify the <3 kDa components, and three components, P1, P2 and P3 were obtained. The highest inhibition rate of P3 reached 73.30%. Peanut peptide had good α-amylase inhibitory effect and had great application value in developing functional food. |
| first_indexed | 2024-04-12T08:48:29Z |
| format | Article |
| id | doaj.art-7d843863345845aa867303fce51e90e4 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:48:29Z |
| publishDate | 2022-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-7d843863345845aa867303fce51e90e42022-12-22T03:39:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-0143416116810.13386/j.issn1002-0306.20210303002021030300-4Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory PeptideJinxin TANG0Gaofei YOU1Qiuyang LI2Ping XU3Shiwei LIU4Lei YU5Yunfeng BI6College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaIn this paper, peanut protein was extracted from peanut meal by alkaline solution and acid precipitation. The content of peanut protein was 87.7% by Kjeldahl method. Peanut polypeptides were prepared by ultrasonic-assisted enzymatic method. The effects of enzyme type, ultrasonic power, ultrasonic time, substrate concentration, enzyme addition amount and enzymolysis time on α-amylase inhibitory peptide were investigated using the yield of polypeptide and α-amylase inhibition rate as indexes. The optimal protease was flavor protease. Response surface test was designed to optimize the enzymolysis conditions on the basis of single factor. The optimal conditions were determined as follows: Ultrasonic power 150 W, ultrasonic time 30 min, liquid-solid ratio 20:1 mL/g, enzyme dosage 5000 U/g, enzymolysis time 2 h. Under these conditions, the yield of polypeptide was 41.92%, and the inhibitory rate of α-amylase was 50.62%, which was significantly higher than that of peanut polypeptide α-amylase which was 35.45% without ultrasonic assistance. According to the optimal process of α-amylase inhibitory peptide, the hydrolysate was separated by ultrafiltration and obtained four different fractions >10 kDa, 5~10 kDa, 3~5 kDa and <3 kDa, among which the molecular weight inhibition rate of <3 kDa fraction reached the highest 60.21%. Sephadex G-15 gel was used to separate and purify the <3 kDa components, and three components, P1, P2 and P3 were obtained. The highest inhibition rate of P3 reached 73.30%. Peanut peptide had good α-amylase inhibitory effect and had great application value in developing functional food.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030300peanut mealultrasonic assisted extractionenzymatic hydrolysisα-amylase inhibitory peptide |
| spellingShingle | Jinxin TANG Gaofei YOU Qiuyang LI Ping XU Shiwei LIU Lei YU Yunfeng BI Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide Shipin gongye ke-ji peanut meal ultrasonic assisted extraction enzymatic hydrolysis α-amylase inhibitory peptide |
| title | Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide |
| title_full | Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide |
| title_fullStr | Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide |
| title_full_unstemmed | Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide |
| title_short | Ultrasonic-assisted Ezymatic Hydrolysis of Peanut Protein to Prepare α-Amylase Inhibitory Peptide |
| title_sort | ultrasonic assisted ezymatic hydrolysis of peanut protein to prepare α amylase inhibitory peptide |
| topic | peanut meal ultrasonic assisted extraction enzymatic hydrolysis α-amylase inhibitory peptide |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030300 |
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