Membrane Separation and Antioxidant Activity Research of Peanut Peptides

摘要

High temperature peanut meal was fermented by double strains with solid-stated fermentation, using fermented product dissolved in water and via membrane separate, then obtained four molecular weight distribution(MWD), which were <1kDa, 1kDa～3kDa, 3kDa～10kDa and >10kDa. Using four MWD fermentation peptides do experimenting, separated, that is hydroxyl radical-scavenging, DPPH radical-scavenging, reducing power and ferrous ion-chelating, and compared with GSH, it shown that the peptides of 3kDa～10kDa MWD fermentation peptides have the max antioxidant activity, the second was the percolator of >10kDa MWD fermentation peptides, then was the peptides of 1kDa～3kDa MWD fermentation peptides and <1kDa MWD fermentation peptides had the least activity.