BI Jie2
SONG Yu2
GAO Yuan2
WANG Luhui2
JIANG Chen2
DENG Xiangyuan1
WANG Mingqing2
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In order to investigate the ultrasonic-assisted stepwise enzymatic hydrolysis of peanut protein isolate for the preparation of peanut peptides and evaluation of their antioxidant activities,single-factor experiment,steepest ascent experiment,and Plackett-Burman design were employed to screen four factors with significant effects(substrate concentration,enzyme dosage-Ⅰ,temperature,and enzyme dosage-Ⅱ).Subsequently,response surface methodology(RSM) based on Box-Behnken design was applied for further optimization.The results demonstrated that under the optimal conditions(substrate concentration as 2.91%,enzyme dosage-Ⅰ as 0.83%,temperature as 54 ℃,enzyme dosage-Ⅱ as 0.38%),the theoretical values of peanut peptide nitrogen content and zinc chelation rate were 23.07 mg/mL and 38.73%,respectively.The experimental validation values were(23.51±0.36) mg/mL and(38.25±0.24)%,respectively,with all deviations within 2%.These findings indicate that the Plackett-Burman design combined with response surface methodology can effectively achieve ultrasound-assisted enzymatic hydrolysis for preparing peanut peptides with high zinc-chelating activity.Additionally,the IC50 values of peanut peptides for molybdenum reducing power,hydroxyl radical scavenging capacity,and ferrous ion chelating ability were all below 5.00 mg/mL.The IC50 values for DPPH radical scavenging capacity,cupric ion chelating ability,and ferric reducing power were all under 8.50 mg/mL,while those for superoxide anion radical scavenging capacity and lipid peroxidation inhibition were 26.09 mg/mL and 31.57 mg/mL,respectively.Consequently,this study provides a theoretical foundation for the application of peanut peptides-derived zinc-chelating complexes with antioxidant activities.
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Basic Information:
DOI：10.14001/j.issn.1002-4093.2026.02.011
China Classification Code:TS201.2
Citation Information:
[1]FENG Siyu,YU Lina,BI Jie ,et al.Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis for Peanut Peptides Preparation Using Plackett-Burman Combined Response Surface Methodology and Evaluation of Its Antioxidant Activities[J].Journal of Peanut Science,2026,55(02):249-261+292.DOI:10.14001/j.issn.1002-4093.2026.02.011.
Fund Information:
山东省农业科学院农业科技创新工程项目(CXGC2026H29); 山东省重点研发计划(乡村振兴科技创新提振行动计划)(2023TZXD074); 泰山学者工程(tsqnz20250761); 新疆维吾尔自治区重点研发计划项目(2024B02010); 2024年度牟平区科技创新发展专项计划
2026-03-24
2026-03-24
2026-03-24