A preparation method and application of small molecule peptides in peanut meal

Abstract

The present invention relates to a preparation method and application of small molecule peptides in peanut meal, belonging to the technical field of plant small molecule peptide preparation. The preparation method of the present invention includes steps such as enzymatic hydrolysis extraction, high-speed countercurrent chromatography separation, and purification after enzymatic hydrolysis. The small molecule peptides in peanut meal prepared by the present invention have good antioxidant effects. When added to edible oil, they can significantly reduce the oxidation and rancidity during the storage of edible oil, improve the stability of edible oil, and extend the shelf life.

Description

Technical Field

[0001] The present invention belongs to the technical field of plant small molecule peptide preparation, and relates to a preparation method and application of small molecule peptides in peanut meal. Background Art

[0002] Oils and fats are important sources of nutrients in human daily life, and their quality and safety have always been the focus of people's attention. However, oils and fats contain a large amount of polyunsaturated fatty acids, which are extremely susceptible to external factors, resulting in quality deterioration and the production of carcinogenic aldehyde and ketone substances, posing a risk to human health. Therefore, it is important to take a series of measures to inhibit lipid oxidation in the production, storage, and sales of edible oils. Antioxidants can interact with peroxides produced by unsaturated fatty acids under certain conditions, blocking the pathway of oil oxidation and deterioration, and thus playing a key role in improving the stability of oils and fats and extending the shelf life.

[0003] Peanut protein is a high-quality source of plant protein, containing a variety of essential amino acids, with high nutritional value. Moderate enzymatic hydrolysis can improve the functional properties of peanut protein, convert it into products with certain functional characteristics, exert the nutrition and function of peanut protein, and increase the utilization rate of protein. After hydrolysis, peanut protein not only has strong abilities of scavenging free radicals, chelating metal ions, inhibiting lipid oxidation, and delaying aging, but also has the characteristics of safety and no toxic side effects compared with synthetic antioxidants. There have been literature reports that peanut protein peptides can improve the emulsifying stability and oxidative stability of walnut milk, as well as the quality and storage stability of walnut milk.

[0004] However, there is no relevant research and report on the effect of small molecule peptides in peanut meal on the stability of edible oils in the existing technology. Summary of the Invention

[0005] The main object of the present invention is to provide a preparation method of small molecule peptides in peanut meal and its role in improving the stability of edible oils.

[0006] The present invention adopts the following technical solutions to achieve the above object:

[0007] A preparation method of small molecule peptides in peanut meal, comprising the following steps:

[0008] Step 1, disperse peanut meal powder in water to make a suspension, add citric acid to adjust the pH value of the suspension to 4.5, add cellulase, and enzymatically hydrolyze at 30 - 35 °C for 1 - 1.5 h; then use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.0, add flavor protease, and enzymatically hydrolyze at 50 - 55 °C for 2 - 2.5 h, and filter to obtain an extract;

[0009] Step 2: After concentrating the extract obtained in Step 1, separate it by high-speed countercurrent chromatography to obtain a preliminary product;

[0010] Step 3: Disperse the preliminary product obtained in Step 2 into an aqueous solution containing ficin, papain, and nattokinase, adjust the pH to 6.0, enzymatically hydrolyze at 40 - 45 °C for 1 - 1.5 h, inactivate the enzyme by heating, after cooling, add ethanol, and sequentially adjust the ethanol content to 30%, 50%, and 70%. After each adjustment of the ethanol content, let it stand for 20 - 30 min, then centrifuge to obtain a precipitate;

[0011] Step 4: After redissolving the precipitate obtained in Step 3 with water, load it onto a Sephadex gel column, elute with deionized water. After detecting the eluate, collect the eluate containing peptides with a molecular weight of 500 - 1200 Da, concentrate it, and dry it to obtain the target peanut meal small molecule peptides.

[0012] Furthermore, in Step 1, the material - liquid ratio of peanut meal powder to water is 1:(5 - 8) in kg / L.

[0013] Furthermore, in Step 1, the addition amount of cellulase is 0.4 - 0.5% of the mass of peanut meal powder.

[0014] Furthermore, in Step 1, the addition amount of flavor protease is 0.2 - 0.3% of the mass of peanut meal.

[0015] Furthermore, in Step 2, the solvent system in high - speed countercurrent chromatography is: n - butanol, acetonitrile, and water with a volume ratio of 3:1:3 and a volume ratio of 1:0.5:1:2.

[0016] Furthermore, in Step 2, the rotation speed in high - speed countercurrent chromatography is 800 r / min, the flow rate of the mobile phase is 2 mL / min, the temperature is 25 °C, the ultraviolet detection wavelength is 254 nm, and the retention value of the stationary phase is 50 - 60%.

[0017] Furthermore, in Step 2, the target fraction in high - speed countercurrent chromatography is the target peak fraction within 70 - 110 min after injection.

[0018] Furthermore, in Step 3, the aqueous solution contains 1.0 g / L of ficin, 2.5 g / L of papain, and 0.8 g / L of nattokinase.

[0019] Furthermore, in Step 3, the material - liquid ratio of the preliminary product and the enzyme - containing aqueous solution is 1:(3 - 5) in kg / mL.

[0020] The present invention provides the specific use of the peanut meal small molecule peptides, that is, the peanut meal small molecule peptides can be added to edible oil to improve the stability of the edible oil.

[0021] The present invention has the following beneficial effects:

[0022] In the present invention, first, the protein peptides in peanut meal are extracted by successively enzymolyzing with cellulase and flavor protease. The enzymolysis method can improve the extraction rate of protein peptides. Then, high-speed countercurrent chromatography is used to preliminarily separate the protein peptides obtained by enzymolysis to obtain the target fragment of protein peptides. The target protein peptides are enzymolyzed with ficin, papain, and nattokinase to decompose the macromolecular protein peptides into small peptides, and then purified through a dextran gel column to retain the small peptides of the target fragment.

[0023] The peanut meal small peptides obtained by the method of the present invention have good antioxidant activity. When added to edible oil, they can significantly alleviate the oxidation and rancidity of edible oil, improve the stability of edible oil, and extend the shelf life of edible oil. Description of the Drawings

[0024] Figure 1 : Changes in peroxide value of edible oil added with different peanut meal peptides;

[0025] Figure 2 : Changes in acid value of edible oil added with different peanut meal peptides;

[0026] Figure 3 : High-speed countercurrent chromatography diagram described in Example 1;

[0027] Figure 4 : High-speed countercurrent chromatography diagram described in Comparative Example 2;

[0028] Figure 5 : High-speed countercurrent chromatography diagram described in Comparative Example 3. Detailed Embodiments

[0029] The present invention will be further illustrated below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention. After reading the present invention, various equivalent modifications of the present invention by those skilled in the art fall within the scope protected by the claims of this application. All enzymes used in the following embodiments are commercially available products and can be purchased from online or offline channels. Among them, the enzyme activity of flavor protease is 50000u / g, the enzyme activity of ficin is 100000u / g, the enzyme activity of papain is 100000u / g, and the enzyme activity of nattokinase is 20000U / g.

[0030] Example 1

[0031] Step 1, crush the peanut meal and pass it through a 100-mesh sieve to obtain peanut meal powder for standby; disperse 1 kg of peanut meal powder into 8 L of deionized water to make a suspension, add citric acid to adjust the pH value of the suspension to 4.5, add 5 g of cellulase, heat to 30 °C, and keep it at a constant temperature for enzymatic hydrolysis for 1 h; then use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.0, add 3 g of flavor protease, raise the temperature to 55 °C, and keep it at a constant temperature for enzymatic hydrolysis for 2 h, and then filter to obtain the extract;

[0032] Step 2, after concentrating the extract obtained in Step 1, separate it by high-speed countercurrent chromatography:

[0033] Use a solvent system of n-butanol - acetonitrile - water with a volume ratio of 3:1:3. The upper phase is the stationary phase and the lower phase is the mobile phase. The preparation method is as follows: place n-butanol - acetonitrile - water in a separatory funnel, shake it and then let it stand for layering, separate the upper phase and the lower phase, and perform ultrasonic degassing respectively; pump the stationary phase into the pipeline of the high-speed countercurrent chromatograph. After the stationary phase fills the pipeline, start the forward rotation at 800 r / min, the column oven temperature is 25 °C, pump the mobile phase at a flow rate of 2 mL / min. After the instrument reaches equilibrium, start the ultraviolet detector, the detection wavelength is 254 nm. After the baseline is stable, inject the concentrated extract from the injection valve, collect the target peak fractions (70 - 110 min), and after vacuum concentration, the preliminary product is obtained; the retention value of the stationary phase is 53%;

[0034] Step 3, disperse the preliminary product obtained in Step 2 into an aqueous solution containing 1.0 g / L of ficin, 2.5 g / L of papain, and 0.8 g / L of nattokinase according to a solid-liquid ratio of 1:5, kg / L, adjust the pH to 6.0, heat to 45 °C, keep it at a constant temperature for enzymatic hydrolysis for 1 h, heat to inactivate the enzyme, and after cooling, add ethanol and adjust the alcohol content to 30%, 50%, and 70% in sequence. After each adjustment of the alcohol content, let it stand for 20 min and then centrifuge to obtain the precipitate;

[0035] Step 4, after redissolving the precipitate obtained in Step 3 in water, load it onto a Sephadex G-15 dextran gel column, elute with deionized water, detect the eluate, collect the eluate containing peptides with a molecular weight of 500 - 1200 Da, concentrate, and dry to obtain the target peanut meal small molecule peptides.

[0036] Example 2

[0037] Step 1, crush the peanut meal and pass it through a 100-mesh sieve to obtain peanut meal powder for standby; disperse 1 kg of peanut meal powder into 5 L of deionized water to make a suspension, add citric acid to adjust the pH value of the suspension to 5.0, add 4 g of cellulase, heat to 35 °C, and keep it at a constant temperature for enzymatic hydrolysis for 1.5 h; then use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.5, add 2 g of flavor protease, raise the temperature to 50 °C, and keep it at a constant temperature for enzymatic hydrolysis for 2.5 h, and then filter to obtain the extract;

[0038] Step 2: After concentrating the extract obtained in Step 1, separate it by high-speed countercurrent chromatography:

[0039] Use a solvent system of n-butanol - acetonitrile - water with a volume ratio of 3:1:3. The upper phase is the stationary phase and the lower phase is the mobile phase. The preparation method is as follows: Place n-butanol - acetonitrile - water in a separating funnel, shake it and then let it stand for stratification. Separate the upper and lower phases and perform ultrasonic degassing respectively. Pump the stationary phase into the pipeline of the high-speed countercurrent chromatograph. After the stationary phase fills the pipeline, start the forward rotation at 800 r / min, with the column oven temperature at 25°C. Pump the mobile phase at a flow rate of 2 mL / min. After the instrument reaches equilibrium, start the UV detector with a detection wavelength of 254 nm. After the baseline is stable, inject the concentrated extract through the injection valve, collect the target peak fractions (70 - 110 min), and perform vacuum concentration to obtain the preliminary product. The retention value of the stationary phase is 59%;

[0040] Step 3: Disperse the preliminary product obtained in Step 2 into an aqueous solution containing 0.5 g / L of ficin, 3.0 g / L of papain, and 1.2 g / L of nattokinase at a solid-liquid ratio of 1:3 kg / L, adjust the pH to 6.0, heat to 40°C, keep warm and enzymatically hydrolyze for 1.5 h, heat to inactivate the enzyme, cool down, add ethanol, and adjust the alcohol content to 30%, 50%, and 70% in sequence. After adjusting the alcohol content each time, let it stand for 30 min and then centrifuge to obtain the precipitate;

[0041] Step 4: After redissolving the precipitate obtained in Step 3 in water, load it onto a Sephadex G-15 dextran gel column, elute with deionized water, detect the eluate, collect the eluate containing peptides with a molecular weight of 500 - 1200 Da, concentrate it, and dry it to obtain the target peanut meal small molecule peptides.

[0042] Example 3

[0043] Step 1: Crush the peanut meal, pass it through a 100-mesh sieve to obtain peanut meal powder for standby. Disperse 1 kg of peanut meal powder into 6 L of deionized water to make a suspension, add citric acid to adjust the pH value of the suspension to 5.0, add 4.5 g of cellulase, heat to 35°C, and keep warm and enzymatically hydrolyze for 1 h. Then use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.0, add 2.5 g of flavor protease, raise the temperature to 55°C, keep warm and enzymatically hydrolyze for 2 h, and filter to obtain the extract;

[0044] Step 2: After concentrating the extract obtained in Step 1, separate it by high-speed countercurrent chromatography:

[0045] Using a solvent system of n-butanol - acetonitrile - water with a volume ratio of 3:1:3, the upper phase is the stationary phase and the lower phase is the mobile phase. The preparation method is as follows: Place n-butanol - acetonitrile - water in a separatory funnel, shake it and then let it stand for stratification. Separate the upper phase and the lower phase, and perform ultrasonic degassing respectively; Pump the stationary phase into the high-speed countercurrent chromatography instrument pipeline. After the stationary phase fills the pipeline, start the forward rotation at 800 r / min, the column oven temperature is 25 °C, pump the mobile phase at a flow rate of 2 mL / min. After the instrument reaches equilibrium, start the ultraviolet detector, the detection wavelength is 254 nm. After the baseline is stable, inject the concentrated extract from the injection valve, collect the target peak fraction (70 - 110 min), and after concentration under reduced pressure, the initial product is obtained; The retention value of the stationary phase is 55%;

[0046] Step 3: Disperse the initial product obtained in Step 2 into an aqueous solution containing 0.8 g / L of ficin, 2.7 g / L of papain, and 1.0 g / L of nattokinase according to a solid-liquid ratio of 1:4 (kg / L), adjust the pH to 6.0, heat to 45 °C, keep warm for enzymatic hydrolysis for 1 h, heat to inactivate the enzyme, after cooling, add ethanol, and adjust the alcohol content to 30%, 50%, and 70% in sequence. After each adjustment of the alcohol content, let it stand for 20 min, and then centrifuge to obtain a precipitate;

[0047] Step 4: After redissolving the precipitate obtained in Step 3 with water, load it onto a Sephadex G-15 dextran gel column, elute with deionized water. After detecting the eluate, collect the eluate containing peptides with a molecular weight of 500 - 1200 Da, concentrate it, and dry it to obtain the target peanut meal small molecule peptides.

[0048] Comparative Example 1

[0049] Step 1: Crush the peanut meal and pass it through a 100-mesh sieve to obtain peanut meal powder for standby; Disperse 1 kg of peanut meal powder into 5 L of deionized water to make a suspension, add citric acid to adjust the pH value of the suspension to 5.0, add 4 g of cellulase, heat to 35 °C, and keep warm for enzymatic hydrolysis for 1.5 h; Then use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.5, add 2 g of flavor protease, raise the temperature to 50 °C, and keep warm for enzymatic hydrolysis for 2.5 h, and then filter to obtain an extract;

[0050] Step 2: Add ethanol to the extract obtained in Step 1, and adjust the alcohol content to 30%, 50%, and 70% in sequence. After each adjustment of the alcohol content, let it stand for 30 min, centrifuge to obtain a precipitate, and dry it to obtain peanut meal peptides.

[0051] Comparative Example 2

[0052] Step 1: Crush the peanut meal, sieve it through a 100-mesh sieve to obtain peanut meal powder for standby; disperse 1 kg of peanut meal powder into 5 L of deionized water to make a suspension, add citric acid to adjust the pH value of the suspension to 5.0, add 4 g of cellulase, heat to 35 °C, and keep the temperature for enzymatic hydrolysis for 1.5 h; then use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.5, add 2 g of flavor protease, raise the temperature to 50 °C, keep the temperature for enzymatic hydrolysis for 2.5 h, and filter to obtain the extract;

[0053] Step 2: After concentrating the extract obtained in Step 1, separate it by high-speed countercurrent chromatography:

[0054] Use a solvent system of n-butanol - acetonitrile - water with a volume ratio of 3:1:3, the upper phase is the stationary phase, and the lower phase is the mobile phase. The preparation method is as follows: Place n-butanol - acetonitrile - water in a separatory funnel, shake and then let it stand for layering, separate the upper and lower phases, and perform ultrasonic degassing respectively; pump the stationary phase into the pipeline of the high-speed countercurrent chromatograph. After the stationary phase fills the pipeline, start the forward rotation at 800 r / min, the column oven temperature is 25 °C, pump the mobile phase at a flow rate of 2 mL / min. After the instrument reaches equilibrium, start the ultraviolet detector, the detection wavelength is 254 nm. After the baseline is stable, inject the concentrated extract from the injection valve, collect the fractions (140 - 170 min), and perform vacuum concentration to obtain the initial product; the retention value of the stationary phase is 51%;

[0055] Step 3: Disperse the initial product obtained in Step 2 into an aqueous solution containing 0.5 g / L of ficin, 3.0 g / L of papain, and 1.2 g / L of nattokinase according to a solid-liquid ratio of 1:3 kg / L, adjust the pH to 6.0, heat to 40 °C, keep the temperature for enzymatic hydrolysis for 1.5 h, heat to inactivate the enzyme, and after cooling, add ethanol and adjust the alcohol content to 30%, 50%, and 70% in sequence. After each adjustment of the alcohol content, let it stand for 30 min and then centrifuge to obtain the precipitate;

[0056] Step 4: After redissolving the precipitate obtained in Step 3 in water, load it onto a Sephadex G-15 dextran gel column, elute with deionized water, detect the eluate, collect the eluate containing peptides with a molecular weight of 500 - 1200 Da, concentrate, and dry to obtain the target peanut meal small molecule peptides.

[0057] Comparative Example 3

[0058] Step 1: Crush the peanut meal, sieve it through a 100-mesh sieve to obtain peanut meal powder for standby; disperse 1 kg of peanut meal powder into 5 L of deionized water to make a suspension, use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.5, add 2 g of flavor protease, raise the temperature to 50 °C, keep the temperature for enzymatic hydrolysis for 2.5 h, and filter to obtain the extract;

[0059] Step 2: After concentrating the extract obtained in Step 1, separate it by high-speed countercurrent chromatography:

[0060] Using a solvent system of n-butanol - acetonitrile - water with a volume ratio of 3:1:3, the upper phase is the stationary phase and the lower phase is the mobile phase. The preparation method is as follows: Place methyl tert-butyl ether - acetonitrile - water in a separatory funnel, shake it and then let it stand for layering, separate the upper and lower phases, and perform ultrasonic degassing respectively; Pump the stationary phase into the high-speed countercurrent chromatography instrument pipeline, start the forward rotation at 800 r / min after the stationary phase fills the pipeline, the column oven temperature is 25 °C, pump the mobile phase at a flow rate of 2 mL / min, after the instrument reaches equilibrium, start the UV detector, the detection wavelength is 254 nm, after the baseline is stable, inject the concentrated extract from the injection valve, collect the target peak fractions (70 - 110 min), and after concentration under reduced pressure, the initial product is obtained; The retention value of the stationary phase is 57%;

[0061] Step 3: Disperse the initial product obtained in Step 2 into an aqueous solution containing 1.2 g / L of nattokinase according to a solid-liquid ratio of 1:3 kg / L, adjust the pH to 6.0, heat to 40 °C, keep warm and enzymatically hydrolyze for 1.5 h, heat to inactivate the enzyme, after cooling, add ethanol, and adjust the alcohol content to 30%, 50%, and 70% in sequence. After each adjustment of the alcohol content, let it stand for 30 min and then centrifuge to obtain a precipitate;

[0062] Step 4: After redissolving the precipitate obtained in Step 3 in water, load it onto a Sephadex G-15 dextran gel column, elute with deionized water, detect the eluate, collect the eluate containing peptides with a molecular weight of 500 - 1200 Da, concentrate and dry it to obtain the target peanut meal small molecule peptides.

[0063] Effect of peanut meal small molecule peptides on the oxidative stability of edible oil

[0064] Weigh 7 portions of freshly pressed peanut oil, 500 mL each, and add the peanut meal peptides obtained in Examples 1 - 3 and Comparative Examples 1 - 3 to the edible oils respectively. One group without addition is used as the blank control group. Place the oil samples in a constant temperature oven at 60 ± 2 °C for 30 days, and take samples at 0, 5, 10, 20, and 30 days respectively for determination of physicochemical indexes.

[0065] The peroxide value refers to the titration method (the first method in GB / T 5009.227-2016 "Determination of peroxide value in foods"), and the acid value refers to the indicator titration method (the first method in GB 5009.229-2016 "Determination of acid value in foods").

[0066] The test results are as follows:

[0067] Neutral fat in the edible oil is decomposed into glycerol and fatty acids, and the unsaturated chains in the fatty acids break to form peroxides. The higher the peroxide value, the more serious the oxidation of the oil. The results can be seen in the appendix Figure 1The blank group showed that the peroxide value gradually increased with the extension of time. After adding peanut meal peptides, the oxidation of edible oil was alleviated to some extent. However, the oxidation in Comparative Example 2 was hardly alleviated and was not much different from that of the blank group. The oxidation in Comparative Example 1 and Comparative Example 3 was better than that in Comparative Example 2 but was less effective compared to Examples 1 - 3 of the present invention. It can be seen that the small molecular peptides of peanut meal prepared by the present invention have a good effect on inhibiting the oxidative deterioration of edible oil.

[0068] During the heating process, triglycerides in oil will hydrolyze to produce free fatty acids, causing rancidity. The continuous accumulation of free fatty acids during the hydrolysis rancidity process will accelerate the rancidity of the oil. The results are shown in the appendix. Figure 2 In the blank group, the acid value of the edible oil continuously increased with the extension of time. After adding peanut meal peptides, the rancidity was also alleviated. However, similar to the oxidation situation, the rancidity in the edible oil of Comparative Example 2 was hardly alleviated, and the alleviation in Comparative Example 1 and Comparative Example 3 was less effective compared to Examples 1 - 3. It can be seen that the small molecular peptides of peanut meal prepared by the present invention also have the effect of inhibiting the rancidity of edible oil.

Claims

1. A preparation method of small molecule peptides in peanut meal, characterized in that, It includes the following steps: Step 1: Disperse peanut meal powder in water to make a suspension, add citric acid to adjust the pH value of the suspension to 4.5, add cellulase, and enzymatically hydrolyze at 30 - 35 °C for 1 - 1.5 h; then use sodium bicarbonate to adjust the pH value of the enzymatic hydrolysate to 6.0, add flavor protease, and enzymatically hydrolyze at 50 - 55 °C for 2 - 2.5 h, and filter to obtain an extract; wherein, the material - liquid ratio of peanut meal powder to water is 1:(5 - 8) in kg / L, the addition amount of cellulase is 0.4 - 0.5% of the mass of peanut meal powder, and the addition amount of flavor protease is 0.2 - 0.3% of the mass of peanut meal; Step 2: After concentrating the extract obtained in Step 1, separate it by high - speed counter - current chromatography to obtain a preliminary product; wherein, the solvent system in high - speed counter - current chromatography is n - butanol, acetonitrile and water with a volume ratio of 3:1:3; the rotation speed in high - speed counter - current chromatography is 800 r / min, the flow rate of the mobile phase is 2 mL / min, the temperature is 25 °C, the ultraviolet detection wavelength is 254 nm, and the retention value of the stationary phase is 50 - 60%; the target fraction in high - speed counter - current chromatography is the target peak fraction at 70 - 110 min after injection; Step 3: Disperse the preliminary product obtained in Step 2 into an aqueous solution containing 1.0 g / L of ficin, 2.5 g / L of papain, and 0.8 g / L of nattokinase, adjust the pH to 6.0, enzymatically hydrolyze at 40 - 45 °C for 1 - 1.5 h, heat to inactivate the enzyme, after cooling, add ethanol, and sequentially adjust the alcohol content to 30%, 50%, 70%, and let it stand for 20 - 30 min each time after adjusting the alcohol content, and centrifuge to obtain a precipitate; wherein, the material - liquid ratio of the preliminary product and the enzyme - containing aqueous solution is 1:(3 - 5) in kg / L; Step 4: After redissolving the precipitate obtained in Step 3 with water, load it onto a Sephadex gel column, elute with deionized water, detect the eluate, collect the eluate containing peptides with a molecular weight of 500 - 1200 Da, concentrate, and dry to obtain the target peanut meal small - molecule peptide.

2. Use of a small molecule peptide from peanut meal in improving the stability of edible oil, characterized in that, The peanut meal small - molecule peptide described above is the peanut meal small - molecule peptide prepared by the preparation method described in Claim 1.

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