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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2012
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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 |
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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 |
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