Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour

Regularly consuming peanuts has been reported to have many health benefits. Peanut flour, a by-product of peanut oil processing, higher protein and dietary fiber contents than kernels, but its application as source in foods supplement is limited due the fear allergy. This study indicates that hydrolysis flour (12% lipid) up 4 h with Alcalase lowered immunoreactivity both soluble insoluble portions generated hydrolysate (PFH) good vitro antioxidant ACE-inhibitory activities. Importantly, fraction smaller 5 kDa did not bind IgE allergic patients, exhibited activity crude PFH. Thus, could be an inexpensive anti-hypertensive ingredient. These findings are important for value added flour. However, studies food animal/human models needed confirm