Cargando…

Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate

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 solu...

Descripción completa

Detalles Bibliográficos
Autores principales: Tang, Lin, Sun, Jie, Zhang, Hui Cui, Zhang, Chu Shu, Yu, Li Na, Bi, Jie, Zhu, Feng, Liu, Shao Fang, Yang, Qing Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365052/
https://www.ncbi.nlm.nih.gov/pubmed/22693580
http://dx.doi.org/10.1371/journal.pone.0037863
_version_ 1782234634440933376
author Tang, Lin
Sun, Jie
Zhang, Hui Cui
Zhang, Chu Shu
Yu, Li Na
Bi, Jie
Zhu, Feng
Liu, Shao Fang
Yang, Qing Li
author_facet Tang, Lin
Sun, Jie
Zhang, Hui Cui
Zhang, Chu Shu
Yu, Li Na
Bi, Jie
Zhu, Feng
Liu, Shao Fang
Yang, Qing Li
author_sort Tang, Lin
collection PubMed
description 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.
format Online
Article
Text
id pubmed-3365052
institution National Center for Biotechnology Information
language English
publishDate 2012
publisher Public Library of Science
record_format MEDLINE/PubMed
spelling pubmed-33650522012-06-12 Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate Tang, Lin Sun, Jie Zhang, Hui Cui Zhang, Chu Shu Yu, Li Na Bi, Jie Zhu, Feng Liu, Shao Fang Yang, Qing Li PLoS One Research Article 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. Public Library of Science 2012-05-31 /pmc/articles/PMC3365052/ /pubmed/22693580 http://dx.doi.org/10.1371/journal.pone.0037863 Text en Tang et al. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Tang, Lin
Sun, Jie
Zhang, Hui Cui
Zhang, Chu Shu
Yu, Li Na
Bi, Jie
Zhu, Feng
Liu, Shao Fang
Yang, Qing Li
Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
title Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
title_full Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
title_fullStr Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
title_full_unstemmed Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
title_short Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
title_sort evaluation of physicochemical and antioxidant properties of peanut protein hydrolysate
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365052/
https://www.ncbi.nlm.nih.gov/pubmed/22693580
http://dx.doi.org/10.1371/journal.pone.0037863
work_keys_str_mv AT tanglin evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT sunjie evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT zhanghuicui evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT zhangchushu evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT yulina evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT bijie evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT zhufeng evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT liushaofang evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate
AT yangqingli evaluationofphysicochemicalandantioxidantpropertiesofpeanutproteinhydrolysate