Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/8371

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题名:	Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase
作者:	Hwang, JY (Hwang, Jean-Yu);Shyu, YS (Shyu, Yung-Shin);Wang, YT (Wang, Yuh-Tai);Hsu, CK (Hsu, Cheng-Kuang)
贡献者:	保健系
关键词:	Peanut;Protein hydrolysate;Antioxidant;Esperase
日期:	2010-03
上传时间:	2010-03-26 02:46:10 (UTC+0)
出版者:	Asia University
摘要:	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.
關聯:	LWT-FOOD SCIENCE AND TECHNOLOGY 43 (2): 285-290
显示于类别:	[食品營養與保健生技學系] 期刊論文

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