The Extraction of Peanut Protein Peptone Hydrolysate from Cold Pressed Peanut Meal by Papain

Abstract:

This paper studied the extraction of peanut protein peptone hydrolysate from cold pressed peanut meal by papain to provide a theoretical basis on peanut meal special microorganism culture makings products for further research. The study use orthogonal test method to optimize the method of papain preparation of peanut peptone, the best preparation conditions were: enzymolysis temperature 55 °C, pH7.5, substrate concentration 3%, the amount of enzyme 6%, enzymolysis time 6 hours. The Protein yield was 52.02% and the content of amino nitrogen was 0.772 mg %by this perparation condition.

• Periodical: Applied Mechanics and Materials (Volumes 668-669)
• Pages: 1577-1580
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.668-669.1577
• Online since: October 2014
• Authors: Chu Shu Zhang, Qin Zhao, Lin Tang, Run Jiao Li, Jie Sun, Li Na Yu, Jie Bi, Qi Li Yang, Yan An Gao, Jian Xiong Feng
• Keywords: Amino Nitrogen, Enzymolysis, Papain, Peanut Peptone

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