METHOD FOR PREPARING PEANUT ANTIOXIDANT PEPTIDE THROUGH ULTRASONIC-ASSISTED ENZYMOLYSIS

摘要

A method for preparing peanut antioxidant peptide through ultrasonic-assisted enzymolysis comprises the following steps: adding petroleum ether to a peanut cake powder, performing digestion and degreasing at a constant temperature, and performing drying to obtain a degreased peanut cake powder; adding distilled water to the degreased peanut cake powder, performing ultrasonic dissolution, and obtaining a peanut cake powder suspension; adjusting the pH value of the peanut cake powder suspension through a hydrochloric acid, adding composite plant hydrolase ViscozymeL, performing ultrasonic-assisted enzymolysis, obtaining enzymolysis liquid, deactivating enzyme, and performing cooling to the room temperature; adjusting the pH value of the enzymolysis liquid with a sodium hydroxide solution, adding protease, performing ultrasonic-assisted enzymolysis, deactivating enzyme, performing cooling to the room temperature, performing centrifugation, and performing freezing and drying to obtain peanut antioxidant peptide.