选用风味酶、Alcalase酶和双酶酶解花生蛋白,采用超声波辅助酶解制备花生抗氧化肽.以水解度为评价指标,研究超声预处理、水浴处理和超声波与酶同时处理对花生分离蛋白酶解过程的影响.结果表明:3种酶解过程中,在相同酶解时间下,超声预处理的水解度均大于水浴处理和超声波与酶同时处理.超声预处理辅助Alcalase酶酶解8h时水解度最大,为29.81％.酶解过程中随着水解度增大,花生肽的还原力均呈现先增高后降低的趋势.Alcalase酶超声预处理条件下制备的花生肽还原力最大,其抗氧化能力相当于浓度为50.92 μg/mL的Vc.%In this paper, we studied the preparation of antioxidant peanut peptides by ultrasonic-assisted enzymatic hydrolysis respectively using flavourzyme, alcalase and the combination of flavourzyme and alcalase. Selecting the hydrolysis degree as evaluation index, we studied the effects of ultrasonic pretreatment, water-curing treatment, and ultrasonic-assisted enzyme treatment on the preparation of the peanut peptides. The results showed that the hydrolysis degree of ultrasonic pretreatment was larger than those of water-curing treatment and ultrasonic-assisted enzyme treatment under the same conditions. The hydrolysis degree reached the highest value 29.81% after ultrasonic pretreatment and alcalase hydrolysis for 8 hours. With the increase of the hydrolysis degree in the hydrolysis process,the reducing power of the peanut peptides increased first and then decreased. The peanut peptides prepared by ultrasonic pretreatment and alcalase hydrolysis had the largest reducing power,and the antioxidant ability was equal to that of Vc with the concentration of 50.92 μg/mL.
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