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Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase |
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| Authors: | Jean-Yu Hwang Yuh-Tai Wang |
| Affiliation: | a Department of Food Science and Technology, Chung Hwa University of Medical Technology, No.89, Wenhwa 1st St., Rende Shiang, Tainan County 717, Taiwan, ROC b Department of Baking Technology and Management, Kaohsiung Hospitality College, No. 1, Sung-Ho Road, Hsiao-Kang, Kaohsiung 812, Taiwan, ROC c Department of Hospitality Management, Hsing Wu College, No. 101, Sec. 1, Fen-Liao Road, Lin-Kou, Taipei 112, Taiwan, ROC d Department of Health and Nutrition Biotechnology, Asia University, 500, Lioufeng Road, Wufeng, Taichung 413, Taiwan, ROC |
| 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∼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. |
| Keywords: | Peanut Protein hydrolysate Antioxidant Esperase |
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