Research For The Dynamic Change Rule Of Aflatoxin During The Preparation Of Bioactive Peptides From Aflatoxin-Contaminated Peanut Meal

As the by-product of peanut oil, peanut meal contained45%protein, so it was a kindof a high-quality resource, however the contamination of Aflatoxin and hot pressprocessing caused the protein denaturation, which limited its application in food processingand led to serious waste. Aflatoxin contaminated peanut meal as raw material wasresearched, through irradiation, solvent treatment and solvent-assisted irradiation,determine the effect of different treatment on the degradation of aflatoin and the everyfactor of enzymolysis on aflatoxin contents, and determine the change rule of aflatoxin inenzymolysis treatment. For the purpose to eliminate the safety risk of the utilization ofaflatoxin contaminated peanut meal, the deep processing and the final product, providedguidance to peanut meal raw material safety and high value utiliazation.The detoxification methods of natured contaminated hot pressed peanut meal werestudied. The aflatoxin content in the raw material peanut meal was55.91ppb, whenirradiation was only used, even at20kGy, aflatoxin content is up to46.74ppb; when thewater content was50%, the content of aflatoxin was40.05ppb after irradiation；when dealtwith15%H2O2, the content of aflatoxin was34.58ppb; when dealt with further irradiation,the content of aflatoxin decreased to20.54ppb; when dealt with32g/L citric acid, thecontent of aflatoxin decreased to6.37ppb, following with irradiation, the content ofaflatoxin decreased to4.77ppb afterwards, when dealt with irradiation and solvent-assistedirradiation, the content of aflatoxin B1in the peanut meal ordered from more to less: rawmaterial> irradiation dose＞moisture content＞H2O2＞the national standard limit＞citric acid＞citric acid with irradiation.The effect of factors of composite enzyme hydrolysis on aflatoxin B1was studied.After enzymolysis hot pressed peanut meal by neutral protease, the aflatoxin B1contentwas lower than the other two kinds of protease in peanut peptide mixture; Content ofaflatoxin B1is parabolic, With the increase amount of neutral protease, aflatoxin B1content decline gradually, when5200u/g, the aflatoxin B1content was0.02ppb; AflatoxinB1content and enzymolysis time were positively correlated, the content of aflatoxin B1was0.03ppb under optimal enzymolysis time; The content of aflatoxin B1with theincrease of enzyme solution temperature showed a trend of increase after decreases firstand reached the highest at40℃for0.34ppb. After joining the Protamex, the content ofaflatoxin B1content is0.02ppb. The content of aflatoxin B1was0.31ppb when theenzyme dosage values of protamex were374.4U/g. The content of aflatoxin B1was0.32ppb when hydrolysis time for protamex was2.5h. The optimum solid-to-liquid ratioand optimum hydrolysis temperature were1:7and50°C, respectively. The optimumhydrolysis time for neutrase and protamex was1.5h and2.5h. The, DH, TCA-NSI were41.40%,85.25%respectively. The change rule of aflatoxin B1were studied during the preparation of functionalpeanut peptide, and the quality of functional peanut peptide were evaluated.The content ofAflatoxin B1was55.91ppb in peanut meal materials from hot pressing. The content ofAflatoxin B1was only0.03ppb in peanut peptide mixture after hydrolyzing by Neutrase.And then the content of aflatoxin B1rise to0.32ppb after hydrolyzing by Protamex. Thecontent of aflatoxin B1still were0.32ppb by treating with constant temperature of90℃,which means that the stage of enzyme deactivation cannot remove and degrade aflatoxinB1in the system. The content of aflatoxin B1was effectively debased by using spray dryto desiccate enzymatic hydrolysate and was not detect in products. IC50values offunctional peanut peptide were0.77mg/mL. The final hydrolysate contained95.57%ofpeptides having molecular weight （mol.wt.）<1000Da.On the basis of the above, the critical control point of the processing of peanut peptidewere intended to be four steps including raw materials acceptance and processing, theenzymatic hydrolysis, centrifugation and spray drying, with finally building the entirequality control system of functional peanut peptides product.