Membrane Separation and Antioxidant Activity Research of Peanut Peptides

Abstract:

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 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.

• Periodical: Applied Mechanics and Materials (Volumes 209-211)
• Pages: 2009-2012
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.209-211.2009
• Online since: October 2012
• Authors: Ming Xiu Wei, Lin Tang*, Qing Li Yang, Li Na Yu
• Keywords: Antioxidant, Fermentation Peptides, Membrane Separation, Peanut

References

[1] Hongjuan Yao, Xiaolin Wang and Ning Ding: submitted to Food Science (2003) (In Chinese)

[2] Kexue Zhu, Huiming Zhou and Haifeng Qiang: submitted to Process biochemistry (2006)

[3] Huichun Wu, Huaming Chen and Chyuanyuan Shiau: submitted to Food Research International (2003)

[4] Yenhun He, Fereidoon Shahidi: submitted to Journal of Agricultural and Food Chemistry (1997)

[5] Chunyan Su, Kexue Zhu and Huiming Zhou: submitted to Journal of Food Science and Biotechnology (2011) (In Chinese)

[6] S.N. Jamdar, V. Rajalakshmi, M.D. Pednekar, F. Juan, V. Yardi, Arun Sharma: submitted to Food Chemistry (2010)

[7] Huicui Zhang, Lin tang, Qingli Yang, Lina Yu, Jie Sun, Shaofang Liu: submitted to Journal of Peanut Science (2012) (In Chinese)

[8] Hao Yan, Hui Fu and Bing Xie: submitted to Journal of Yinbin University (2007) (In Chinese)