Abstract:Peptides with both interfacial activity and antioxidant activity were prepared from hot-pressed peanut meal，and the effects of enzyme types on degree of hydrolysis（DH），extraction rate of protein，foaming ability，emulsifying ability，and antioxidant ability were investigated to screen the optimal enzyme.The kinetic model of the optimal enzyme in hydrolysis of hot-pressed peanut meal was established.The results showed that the protein extraction rates of alcalase，papain，and protamex hydrolysates were over 60%.The DH of alcalase hydrolysate was the highest，while papain hydrolysate showed maximum DH at 120 min.The molecular weight of the hydrolysate decreased with the increase in DH，and the papain hydrolysate fraction with a large molecular weight was equivalent to that with a small molecular weight.The foaming ability，foam stability，and emulsifying activity of papain hydrolysate were 216.24%，67.19%，and 39.70 m2/g，respectively，and its DPPH free radical scavenging rate was the highest（IC50=0.72 mg/mL）among all hydrolysates.Papain was the optimal enzyme for the preparation of peptides with interfacial activity and antioxidant activity，and its hydrolysis kinetic model was DH=0.839ln[1+（1 826.859E0/S0-78.772）t].