Preparation and Antioxidant Activities of Peanut (Arachin conarachin L.) Protein Peptides by Lactobacillus Solid State Fermentation Method

Li Na Yu; Qing Li Yang; Jian Xiong Feng; Jie Sun; Jie Bi; Chu Shu Zhang

doi:10.4028/www.scientific.net/AMM.668-669.1573

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 668-669Preparation and Antioxidant Activities of Peanut...

Preparation and Antioxidant Activities of Peanut (Arachin conarachin L.) Protein Peptides by Lactobacillus Solid State Fermentation Method

Abstract:

The objective of this work is to study on the preparation of peanut protein peptide by lactobacillus solid state fermentation method and to provide a theoretical basis for further investigating peanut meal special protein material product. Results indicated that the soluble nitrogen concentration of peanut protein peptide could reach 70.92mg/ml, 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging rates were 95.00% and 86.28%, respectively, under the following optimum conditions: addition of nutrient salt solution volume of 25ml, lactobacillus liquid volume of 5ml, temperature of 25.0 °C, and time of 72h. Peanut protein peptide had good antioxidant activities.

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Periodical:

Applied Mechanics and Materials (Volumes 668-669)

Pages:

1573-1576

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.668-669.1573

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Online since:

October 2014

Authors:

Li Na Yu*, Qing Li Yang, Jian Xiong Feng, Jie Sun, Jie Bi, Chu Shu Zhang

Keywords:

Antioxidant Activity, Lactobacillus, Peanut Protein Peptide, Solid State Fermentation

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* - Corresponding Author

References

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