Open AccessEvaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate
Author(s) -
Lin Tang,
Jie Sun,
Hui Cui Zhang,
Chu Shu Zhang,
Ying Li,
Jie Bi,
Zhu Feng,
Shao Fang Liu,
Qi Yang
Publication year - 2012
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0037863
Subject(s) - hydrolysate , dpph , chemistry , antioxidant , peptide , food science , solubility , peanut oil , food additive , biochemistry , organic chemistry , hydrolysis , raw material
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.