Study On Aqueous Enzymatic Syncronous Extraction Of Peanut Oil And Antioxidative Peptide

Peanuts are important resources of vegetable oils and protein, aqueous enzymatic can simultaneously get oil and hydrolyzed protein with specific functions. To improve the purity of peanut protein hydrolyzate, and remove salts, sugars and other soluble impurities in the peanut system, this research was designed acid leaching process before hydrolysis. On the basis of suitable proteases screened on, Optimize the enzymatic hydrolysis conditions of Composite enzymatic; And using ultrafiltration apparatus to classifying the obtained peanut protein hydrolyzate, Investigate the DPPH radical scavenging activity of different molecular weights of peanut protein hydrolyzate; Analyzing and comparing the peanut oil quality by the method of Aqueous enzymatic and cold-pressed. The main conclusions were as follows:On the basis of single factor test,the optimum conditions of acid treatment was determined by orthogonal design. The optimal processing conditions were as follows: Solid liquid-ratio 1:6(w/v), acidic leaching time 30 min, acidic leaching temperature 50 ℃, pH values 5. Under these conditions, the extraction rate of soluble sugar was 83.11%, the loss rate of protein was 6.19%.When single protease was used to treatment system,Alcalase 2.4L had the highest free oil yield and hydrolysis degree of protein, 2709 alkaline protease had the highest protein yield, the peanut protein hydrolyzate obtained by Soledad treasure protease digestion was strongest in free radical scavenging capacity.Chosing Alcalase 2.4L and Soledad treasure protease as complex enzyme to hydrolyze the peanut system, and the addition ratio was determined by the test: Alcalase 2.4L: Soledad treasure protease = 7: 3. Then determined the optimum conditions by orthogonal experimental design: solid-liquid ratio 1:5(w / v), enzyme dosage 8000 IU / g, enzymatic hydrolys time 3 h, pH values 9. Under these conditions, the yield rate of protein was 62.57%, the yield rate of oil was 73.12%, and the hydrolysis degree of protein was 20.39%.Studying the peanut oil quality and the properties of hydrolyzed protein by the method of enzymatic water respectively, and compared with the cold-pressed peanut oil, its had no significant difference in oils insoluble impurities, saponification value and refractive index. However, the Peanut oil obtained by aqueous enzymatic method had a deeper color, and the acid value, peroxide value, the moisture and volatile matter content were higher than those obtained by cold-pressed, but oxidation stability was better than it. For peanut proteins with different molecular weights, Molecular weight less than 1 KD had strongest radical scavenging capacity on DPPH, its IC50 value was 1.36 mg / mL; Followed by molecular weight between 1 KD~3 KD, its IC50 value was 1.46 mg / mL,Both were higher than the antioxidant activity of crude peanut protein hydrolyzate。...