Effect of solution pH and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate
作者： Chuqiao Xiao , Lin Zheng , Guowan Su , Mouming Zhao
DOI: 10.1111/IJFS.12587
关键词:
摘要: Summary Activated carbon was used to remove the colour of peanut meal hydrolysate. Effects solution pH and activated dosages on decolourization efficiency, nitrogen components antioxidant activity hydrolysate were investigated. The results showed that undigested protein or large peptides could be removed efficiently under acidic condition (pH 2.0–4.0), while less small adsorbed this condition. Among these total amino acids (AAs), loss aromatic AA (Tyr Phe) largest regardless pH. Greater (Glu Asp) observed condition, basic (His, Lys Arg) followed opposite trend. also reduced after decolourization, which likely due phenolics containing and/or AA.
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