Characteristics of Enzymatic Hydrolysis of Defatted Peanut Meal with Different Substrate Concentrations
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Abstract:
Defatted peanut meal is the main byproduct during peanut oil production, while high degree of denaturation in the press process leads to lower protein utilization. In this study, the peanut meal was hydrolyzated by proteases from Aspergillus oryzae induced by fermentation technology. The protein recovery rate, degree of hydrolysis, total sugar recovery, molecular weight (MW) distribution and free amino acid composition of hydrolysate with different substrate concentrations were compared. At the same time, the sensory evaluation of the hydrolyzate containing flavor peptide was carried out by the electronic tongue to investigate the characteristics of enzymatic hydrolysis of defatted peanut meal with different substrate concentrations and select the appropriate enzymatic concentration. The results showed that the protein recovery rate of the defatted peanut meal was between 70.68% and 84.14% and the degree of hydrolysis was between 30.04% and 40.05%. The peptides fractions <1 ku were the main component of the total peptides (87.57%~90.21%). The hydrolysate was rich in taste peptides and showed good umami tastes. In addition, when the ratio of material to liquid was 1: 5, the hydrolysate showed higher protein recovery and degree of hydrolysis, more small peptides and better umami taste.
