Full
Outline
To evaluate the antioxidant activities of peanut peptides and investigate the effects of temperature, pH, metal ions, food ingredients and sterilization methods on their antioxidant stabilities.
Peanut peptides at gradient concentrations were subjected to assays for free radical scavenging activity, reducing power, metal ion chelating capacity and inhibition of lipid peroxidation. The scavenging activity of peanut peptides against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was assessed under different conditions of temperature, pH, metal ions, food ingredients and sterilization methods.
With increasing concentrations of peanut peptides, 7 kinds of antioxidant activities—namely, DPPH radical scavenging activity, hydroxyl radical scavenging activity, ferric reducing power, molybdenum reducing power, Fe2+ chelating ability, Cu2+ chelating ability and lipid peroxidation inhibition capacity—were all enhanced. At temperatures below 37 ℃, the peanut peptide fully retained its antioxidant activity, while at 80 ℃, the reduction rate of antioxidant activity was only 4.58%. The peanut peptide maintained complete antioxidant activity under acidic to neutral conditions (pH 2–7), partial activity at pH 8 and 9, and lost its antioxidant activity at pH greater than 10. The peanut peptide also retained intact antioxidant activity in the presence of food ingredients such as glucose, sucrose, lactose, citrate, ascorbic acid, sodium bisulfite and sodium benzoate, as well as metal ions including Cu2+, Zn2+ and Al3+, and under various sterilization conditions such as microwave sterilization method, pasteurization sterilization method, ultraviolet sterilization method, high-pressure steam sterilization method and boiling water treatments sterilization method.
The peanut peptide prepared in this study exhibits favorable antioxidant activities and stabilities. These findings provide a theoretical basis for the isolation, purification and development of high-value-added products from peanut peptide, as well as for its application in food processing.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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