Shandong Normal University, Jinan, People's Republic of China.
PLoS One. 2012;7(5):e37863. doi: 10.1371/journal.pone.0037863. Epub 2012 May 31.
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.
将花生蛋白及其水解产物进行比较，旨在探讨其作为食品添加剂的用途。研究了 pH 值、温度和蛋白质浓度对它们一些关键理化性质的影响。与花生蛋白相比，花生肽在 pH 值 2-12 和 30-80°C 温度范围内具有更高的溶解度和更低的浊度。花生肽具有更好的乳化能力、泡沫能力和泡沫稳定性，但在较宽的蛋白质浓度范围内（2-5 g/100 ml）具有较低的持水能力和脂肪吸附能力，而花生蛋白分离物则具有较低的持水能力和脂肪吸附能力。此外，花生肽还表现出体外抗氧化性能，表现在还原力、羟基自由基清除能力和 DPPH 自由基清除能力方面。这些结果表明，花生肽具有更好的功能和抗氧化性能，因此作为食品添加剂具有良好的应用潜力。
