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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/8371


    Title: Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase
    Authors: Hwang, JY (Hwang, Jean-Yu);Shyu, YS (Shyu, Yung-Shin);Wang, YT (Wang, Yuh-Tai);Hsu, CK (Hsu, Cheng-Kuang)
    Contributors: 保健系
    Keywords: Peanut;Protein hydrolysate;Antioxidant;Esperase
    Date: 2010-03
    Issue Date: 2010-03-26 02:46:10 (UTC+0)
    Publisher: Asia University
    Abstract: The aim of this study was to facilitate development of natural antioxidants from defatted peanut kernels. Protein hydrolysates obtained from defatted peanut kernels with esperase treatment for 2 h exhibited higher antioxidative activity toward linolenic acid peroxidation than other proteases (including neutrase, pepsin, protease A and protease N). The esperase hydrolysate of peanut protein (EHPP) was further separated with 3 and 5 kDa molecular cut-off membranes to determine the influence of molecular weight. EHPP with molecular weight 3 similar to 5 kDa showed higher relative antioxidative activity, DPPH radical scavenging activity and metal chelating activity than that with molecular weight lower than 3 kDa or higher than 5 kDa. The fraction was further purified by ion exchange chromatography and high-performance liquid chromatography; the final peanut peptides exhibited higher relative antioxidative activity (27.5) than ascorbic acid (9.5). This study reported for the first time that protein hydrolysates from defatted peanut kernels possess antioxidative activity. (C) 2009 Elsevier Ltd. All rights reserved.
    Relation: LWT-FOOD SCIENCE AND TECHNOLOGY 43 (2): 285-290
    Appears in Collections:[Department of Food Nutrition and Healthy Biotechnology] Journal Article

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