Journal
FOOD CHEMISTRY
Volume 121, Issue 1, Pages 178-184Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.12.027
Keywords
Peanut protein hydrolysate; Degree of hydrolysis; ACE; Antioxidant activity; Functional properties
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Functional properties, antioxidant and Angiotensin-converting enzyme (ACE) inhibitory activities of peanut protein isolate (PPI) and peanut protein hydrolysate (PPH) prepared using Alcalase, at different (10%. 20%, 30% and 40%) degrees of hydrolysis, (DH) were investigated. Hydrolysis (at DH > 10%) significantly (p < 0.05) improved the solubility (>80%) of PPI, especially in the pH range of 4-6. However, PIPI showed better emulsifying and foaming properties than PPH (p < 0.05). As DH increased, ferrous ion chelating activity, 1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and ACE inhibitory activity of PPH increased, while reducing power decreased (p < 0.05). Bleaching of beta-carotene by linoleic acid was suppressed better by PPI and PPH at 10% DH than of PPH at higher DH. Thus, the results reveal that DH affects functional properties, antioxidant and ACE inhibitory activities of peanut protein. (C) 2009 Elsevier Ltd. All rights reserved.
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