Study on effect of enzymatic conditions on the oxidation resistance of peanut meal hydrolyzate

With the peanut meal as material, Alcalase enzyme was used to hydrolyze peanut meal to prepare antioxidative hydrolyzate. The effect of enzyme dosage, substrate concentration, temperature, time and pH on oxidation resistance of peanut meal hydrolyzate was investigated. Single factor experiments and response surface test were applied to analyze the factors. The contribution rate of factors was as follow:enzyme dosage 11820U/g, substrate concentration 7.52%, temperature 43.1℃, time 3.9h and pH8.47, hydroxyl radical scavenging capacity could reach 60.54%, at this optimization condition validation experiment measured hydroxyl radical scavenging capacity was 60.21%.