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

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

Shandong Normal University, Jingshi Road No. 167, Lixia District, Jinan 250014, China
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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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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MDPI and ACS Style

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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