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Molecules 2012, 17(5), 5661-5674; doi:10.3390/molecules17055661
Article

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

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1 Shandong Normal University, Jingshi Road No. 167, Lixia District, Jinan 250014, China 2 Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China
* Author to whom correspondence should be addressed.
Received: 14 March 2012 / Revised: 3 May 2012 / Accepted: 7 May 2012 / Published: 11 May 2012
(This article belongs to the Section Natural Products)
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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.
Keywords: microwave; peanut peptides; peanut protein; response surface methodology microwave; peanut peptides; peanut protein; response surface methodology
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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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.

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