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.

Peanut proteins: Applications, ailments and possible remediation

“…In addition, some amino acids with the supply ability of active hydrogen, such as Trp and Tyr, can form intermediates of free radical, phenoxy free radical and indole free radical. These intermediates can get stable by means of resonance, resulting in the slowing or stopping of free radical chain reaction [15,16].…”

Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

“…Ultrasound pretreated-assisted enzymolysis could induce protein unfolding and enhance proteolysis through increased exposure of susceptible peptide bonds [11] that enhance the efficiency of enzymatic protein hydrolysis for bioactive peptides production. Recent studies have shown that ultrasound pretreatment could facilitate release of angiotensin converting enzyme-inhibitory peptides from corn protein [2,12] and wheat gluten [13], as well as antioxidant peptides from peanut protein [14] and wheat gluten [15]. In consideration of the ultrasonic mechanism and the characteristic of corn protein, more scientific studies are required to investigate the effect of ultrasound pretreatment on the physicochemical and antioxidant properties of corn protein hydrolysates.…”

Peanut Allergy: Characteristics and Approaches for Mitigation

“…This treatment reduced the immunoreactivity of soluble peanut allergens Ara h 1 and 2 by approximately 50%. A previous report (Yu et al., ) suggested the change in the native structure of peanut proteins and cleavage of peptide bonds from the shearing force that takes place by the surface cavities generated by ultrasound. Thus, this disruption/loosening of peptides facilitates the penetration of the enzyme into the kernel and enhance contact with the protein molecules (Li et al., ).…”

“…This study suggests that the sequential enzymatic and ultrasound treatment of a whole roasted peanut kernel may reduce the Ara h 2 and Ara h 1 solubility up to 98% and >99%, respectively. Ultrasound treatment prior to enzymatic treatment allow easier penetration of enzyme into food matrices and may facilitate enzymatic digestion of proteins (Yu et al., ). More recently, another significant work with post enzyme treatment roasting on raw peanut kernels reports that there was a reduction of 99% to 100%, 95% to 99%, 35% to 46%, and 85% to 88% of the major peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6, in soluble extracts, respectively (Mikiashvili & Yu, ).…”