Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (7): 1434-1439.DOI: 10.3969/j.issn.1000-2561.2020.07.021

• Post-harvest Treatment & Quality Safety • Previous Articles     Next Articles

Preparation and Antioxidant Activities of Macadamia Nut Peptides by Combined Enzymatic Hydrolysis

SHUAI Xixiang1,ZHANG Ming1,MA Feiyue1,DU Liqing1,*(),LI Qiuhong2,TU Xinghao1   

  1. 1. South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, Zhanjiang, Guangdong 524091, China
    2. School of Chemical and Biological Engineering, Yichun University, Yichun, Jiangxi 336000, China
  • Received:2019-07-30 Revised:2019-10-14 Online:2020-07-25 Published:2020-08-24
  • Contact: DU Liqing

Abstract:

In this paper, the macadamia protein peptide were obtained from the macadamia protein prepared by the enzyme mixture treatment. The effects of various factors on the protein hydrolysis degree of macadamia nuts were investigated by the single factor test and orthogonal test. At the same time, the preliminary separation of the protein peptide was carried out by ultrafiltration centrifuge tubes (3, 10, 30 kDa) with different molecular weights. Then, the antioxidant activity of macadamia nut peptide with different molecular weight was evaluated by DPPH scavenging activity. Results showed that order of the factors was as follows: initial pH > enzyme mixture rate > enzyme concentration > hydrolysis duration. The optimal conditions were as follows: enzyme mixture rate (papain protease and neutral protease) 1∶5, enzyme concentration 12 000 U/g, initial pH 9.0, hydrolysis duration 360 min. Under the optimized condition, the hydrolysis degree of macadamia nut protein was 21.88%. It was found that macadamia nut peptide with different molecular weight had antioxidant activities, and the strongest was the 3~10 kDa peptide. And the DPPH free radical scavenging ability reached 80.97%. As the concentration of the protein peptide component increased, its antioxidant activity also increased.

Key words: macadamia nut, peptide, enzymatic hydrolysis, antioxidant activity

CLC Number: