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Preparation and antioxidant activities of peanut (Arachin conarachin L.) protein peptides by lactobacillus solid state fermentation method

文献类型： 外文期刊

作者： Yu, Lina 1 ; Yang, Qingli 1 ; Feng, Jianxiong 2 ; Sun, Jie 1 ; Bi, Jie 1 ; Zhang, Chushu 1 ;

作者机构： 1.Shandong Peanut Res Inst, Qingdao 266100, Peoples R China

2.Jiangxi Acad Agr Sci, Nanchang 330200, Jiangxi, Peoples R China

关键词： Lactobacillus;Solid state fermentation;Peanut protein peptide;Antioxidant activity

期刊名称：MECHANICAL COMPONENTS AND CONTROL ENGINEERING III

ISSN： 1660-9336

年卷期： 2014 年 668-669 卷

页码：

收录情况： SCI

摘要： The objective of this work is to study on the preparation of peanut protein peptide by lactobacillus solid state fermentation method and to provide a theoretical basis for further investigating peanut meal special protein material product. Results indicated that the soluble nitrogen concentration of peanut protein peptide could reach 70.92mg/ml, 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging rates were 95.00% and 86.28%, respectively, under the following optimum conditions: addition of nutrient salt solution volume of 25ml, lactobacillus liquid volume of 5ml, temperature of 25.0 degrees C, and time of 72h. Peanut protein peptide had good antioxidant activities.

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