Alkaline protease, neutral protease, flavor protease and papain were used to hydrolyze peanut meal to prepare peanut polypeptides with higher antioxidant activity. With DH and E as the indices, alkaline protease was the best enzyme. Then,five factors,such as substrate concentration,proteases concentration,pH,temperature and time influence on DH and E, were investigated. Based on the results of one - factor - at - a - time - technique,a three - level Box - Behnken factorial design combining with response surface analysis ( RSA) was employed to optimize the enzymatic hydrolyze condition of peanut polypeptides. The conditions were:substrate concentration 8.0% .proteases concentration 8 070 U/g per gram substrate,pH 7.7, temperature 55 t,and time 3.0 h. The peanut peptides scavenging rate on these conditions was 62. 15%.%采用碱性蛋白酶、中性蛋白酶、风味蛋白酶和木瓜蛋白酶酶解花生粕中的蛋白质,制取抗氧化活性较高的花生多肽,以水解度(DH)和羟自由基清除率(E)为指标,确定了最佳用酶为碱性蛋白酶.考察了底物质量分数、加酶量、时间、温度和pH值5个因素对水解度(DH)和羟自由基清除率(E)的影响,采用单因素试验和响应面分析的方法确定了花生粕酶解制备花生多肽最佳工艺参数,条件为:底物质量分数8%、加酶量8 070 U/g底物,pH 7.7,温度55℃、时间3h,该条件下得到的花生多肽羟自由基清除率为62.15%.
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