Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solubility and significantly lower turbidity at pH values 2–12 and temperature between 30 and 80°C. Peanut peptide showed better emulsifying capacity, foam capacity and foam stability, but had lower water holding and fat adsorption capacities over a wide range of protein concentrations (2–5 g/100 ml) than peanut protein isolate. In addition, peanut peptide exhibited in vitro antioxidant properties measured in terms of reducing power, scavenging of hydroxyl radical, and scavenging of DPPH radical. These results suggest that peanut peptide appeared to have better functional and antioxidant properties and hence has a good potential as a food additive.
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机译：为了将花生蛋白及其水解产物用作食品添加剂，对花生蛋白及其水解产物进行了比较。研究了pH，温度和蛋白质浓度对其关键物理化学性质的影响。与花生蛋白相比，花生肽在pH值为2–12且温度在30至80°C之间时，显示出更高的溶解度和更低的浊度。与花生分离蛋白相比，花生肽显示出更好的乳化能力，泡沫能力和泡沫稳定性，但在宽范围的蛋白质浓度（2–5 g / 100 ml）中具有较低的持水率和脂肪吸附能力。另外，花生肽表现出体外抗氧化性能，其根据还原能力，清除羟基自由基和清除DPPH自由基来测量。这些结果表明花生肽似乎具有更好的功能和抗氧化性能，因此具有作为食品添加剂的良好潜力。
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