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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Zhang, H.; Yu, L.; Yang, Q.; Sun, J.; Bi, J.; Liu, S.; Zhang, C.; Tang, L. Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides. Molecules 2012, 17, 5661-5674.
Zhang H, Yu L, Yang Q, Sun J, Bi J, Liu S, Zhang C, Tang L. Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides. Molecules. 2012; 17(5):5661-5674.
Zhang, Huicui; Yu, Lina; Yang, Qingli; Sun, Jie; Bi, Jie; Liu, Shaofang; Zhang, Chushu; Tang, Lin. 2012. "Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides." Molecules 17, no. 5: 5661-5674.