Deep Degradation Of Peanut Meal And Maillard Reaction Of Its Degradation Products

Peanut meal was obtained after high temperature pressing and oil extraction,resulting in tight protein structure and low utilization rate.It could be degraded according to common methods.It may meet the problems of slow reaction speed,low degree of hydrolysis and bad flavor.Therefore,in order to speed up the hydrolysis of protein as much as possible and increase the degree of protein hydrolysis,two or more hydrolysis methods can be used to achieve the ideal effect.In this paper,the pretreatment and deep degradation of peanut meal were made by the combination of extrusion,microbial fermentation and controllable enzymatic technology.The Maillard reaction technology of the degradation products,the microencapsulation parameters and conditions of Mallad products,the bioactivity of the Mallad reaction products,and the automatic amino acid analyzer were used in this paper.The composition and structure of glycolysis,Mallad products and microencapsulation were analyzed by means of gas chromatography-mass spectrometry,scanning electron microscope and spectrophotometer.The main results are as follows:1.the peanut meal was used as the raw material to study the extraction process of peanut meal amino acid and reducing sugar before extruding and extruding,in order to solve the problem of dense structure and low degradation degree of peanut meal due to high pressure.The results showed that the peanut meal particles were changed on the microsurface and the structure of peanut meal was more loose.When the extrusion speed was set 40 r/min,pH value was 7,and the temperature was 55?,4 h was treated with Bacillus subtilis protease,alpha amylase and fibrinase,and under this condition.The degree of hydrolysis of protein was24.56%,which increased by 2.83%compared with that of untreated protease.2.the fermentation residue of peanut meal was obtained by fermentation,and the effect of the compound enzyme on the hydrolysis of peanut meal residue into free amino acid and reducing sugar was studied,and the degradation degree of peanut meal was further improved.The results showed that the greater degree of hydrolysis was 20.44%when the Bacillus subtilis protease,enzyme hydrolysate ratio was 1:20,the enzyme hydrolysate pH was 7,the enzymatic hydrolysis time was 6 h,and the total content of amino acids was 593.513?g/mL under the conditions of 8000 U/g peanut meal,and before this experiment,the fiber of 1000U/g peanut meal was added to the low pH condition.The concentration of vitamin A enzyme at 2 h,and then pH to 7 to add 100 U/g peanut meal residue,the alpha amylase was hydrolysated with the Bacillus subtilis protease,and the total amount of free amino acids in the three enzyme hydrolysate increased by 49.14?g/mL than that of the single enzyme hydrolysis.3.the product of Maillard reaction was obtained based on the fermented xylose Maillard reaction process.The characteristics and amino acid composition of mallard reaction products were analyzed,and the effects of different conditions on the quality of Mallad products were investigated by sensory evaluation and browning degree.Finally,the bioactivity of the products was analyzed.The experimental results showed that the reaction conditions of the hydrolysate and xylose were 115?,35 min,pH value 7 and 1%of xylose after the treatment of fermentation and enzymolysis,and the best sensory score and the best flavor were obtained.The amino acid analysis of the Maillard reaction product?MPRs?was carried out.It was found that the reaction activity of methionine,leucine and glutamine in the mallard reaction was higher than that of reducing sugar.In the range of sample concentration in the test process,the ability to remove DPPH free radical,scavenging hydroxyl radical OH^-,scavenging superoxide anion radical O₂^-,and lipid oxidation resistance increased gradually with the increase of effective substance concentration,and the ability of peanut leaven to solve the products of Ladd reaction.The scavenging capacity of DPPH radical was the strongest,and the IC₅₀ value was 1.93 mg/mL.GC-MS analysis showed that the content of antioxidant products of Ladd reaction products of peanut meal was higher than that of peanut meal hydrolysate.4.the basic ingredients of the Ladd reaction product of peanut meal were used as the raw material to determine the basic components.The microencapsulation was made by the spray drying method,and the embedding rate was used as the evaluation index.The effects of different wall material,air outlet temperature,core wall ratio and feed speed on the spray drying effect were studied by the embedding rate as the evaluation index.Ringing.The experimental results show that the preparation conditions of the spray drying of the microcapsule to the optimum embedding rate are as follows:the feeding speed is 7 r/s,the air outlet temperature is 250?,the core wall ratio is 5:15,the wall material is Arabia tree powder,and the embedding rate is 87.91%under this condition.Microcapsules were observed by SEM electron microscope.Microcapsules were found to be spherical spheres with good embedding effect.