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Int. J. Mol. Sci. 2012, 13(7), 9051-9068; doi:10.3390/ijms13079051

Ultrasonic-Assisted Enzymolysis to Improve the Antioxidant Activities of Peanut (Arachin conarachin L.) Antioxidant Hydrolysate

Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China
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Received: 17 May 2012 / Revised: 12 July 2012 / Accepted: 13 July 2012 / Published: 20 July 2012
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Abstract

The objective of this work is to provide a theoretical basis for preparing peanut antioxidant hydrolysate in order to improve its antioxidant activities. Therefore, response surface methodology (RSM) based on the Box-Behnken design was used to optimize ultrasonic-assisted enzymolysis for the purpose of preparing peanut antioxidant hydrolysate. Results indicated that the DPPH free radical scavenging activity of peanut hydrolysate could reach 90.06% under the following optimum conditions: ultrasonic power of 150.0 w, reaction temperature of 62.0 °C, incubation time of 25.0 min, and initial pH value of 8.5. The DPPH free radical scavenging rate of peanut hydrolysate from ultrasonic-assisted enzymolysis improved comparing with that of peanut hydrolysate from protease hydrolysis alone. The peanut antioxidant hydrolysate was found to display eight improved kinds of antioxidant activities. In conclusion, the optimal ultrasonic-assisted enzymolysis technology conditions described in this paper, appear to be beneficial for preparing peanut antioxidant hydrolysate. View Full-Text
Keywords: peanut antioxidant hydrolysate; ultrasonic-assisted enzymolysis; response-surface optimization; antioxidant activities peanut antioxidant hydrolysate; ultrasonic-assisted enzymolysis; response-surface optimization; antioxidant activities
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Yu, L.; Sun, J.; Liu, S.; Bi, J.; Zhang, C.; Yang, Q. Ultrasonic-Assisted Enzymolysis to Improve the Antioxidant Activities of Peanut (Arachin conarachin L.) Antioxidant Hydrolysate. Int. J. Mol. Sci. 2012, 13, 9051-9068.

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