Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides 英文参考文献.docVIP

Molecules 2012, 17, 5661-5674; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides Huicui Zhang 1,2, Lina Yu 2, Qingli Yang 2,*, Jie Sun 2, Jie Bi 2, Shaofang Liu 2, Chushu Zhang 2 and Lin Tang 1 1 Shandong Normal University, Jingshi Road No. 167, Lixia District, Jinan 250014, China; E-Mails: dacui1201@163.com (H.Z.); tang_lin@21. (L.T.) 2 Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China; E-Mails: lhtyln0626@ (L.Y.); sj605@ (J.S.); bj.baby@163.com (J.B.); lsf909@ (S.L.); zcs.2003@163.com (C.Z.) * Author to whom correspondence should be addressed; E-Mail: rice407@163.com; Tel./Fax: +86-532-8761-1087. Received: 14 March 2012; in revised form: 3 May 2012 / Accepted: 7 May 2012 / Published: 11 May 2012 Abstract: 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  Molecules 2012, 17 5662 1. Introduction Peanuts are the Worlds fourth most important source of edible vegetable oil and the third