title: Ultrasonic-assisted enzymolysis to improve the antioxidant activities of peanut (Arachin conarachin L.) antioxidant hydrolysate.
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.
authors.affiliation: Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China.
authors.forename: Lina
authors.initials: L
authors.lastname: Yu
authors.affiliation: Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Sun
authors.affiliation: Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China.
authors.forename: Shaofang
authors.initials: S
authors.lastname: Liu
authors.affiliation: Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Bi
authors.affiliation: Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China.
authors.forename: Chushu
authors.initials: C
authors.lastname: Zhang
authors.affiliation: Shandong Peanut Research Institute, Wannianquan Road No. 126, Licang District, Qingdao 266100, China.
authors.forename: Qingli
authors.initials: Q
authors.lastname: Yang
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry*; D010367:Arachis / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D013016:Sound; D013381:Subtilisins / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D013381:Subtilisins