Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
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Yuhang Gao
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Chen Liu
Abstract
Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.
Award Identifier / Grant number: 2018YFD0401100
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 21676073
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Author contributions: Y. Gao and C. Liu designed and conducted the experiments, performed data analysis, and wrote the manuscript. F. Chen supervised the study and helped to initiate the project. R. Niu revised the manuscript. F. Yao, Y. Song and M. Liu helped complete the experiment.
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Research funding: This study was financially supported by Domain Foundation of Equipment Advance Research of 13th Five-year Plan (2018YFD0401100) and the National Natural Science Foundation of China (21676073).
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Conflict of interest statement: We declare that we have no conflict of interest.
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© 2021 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
- Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
- Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying
- An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour
- Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
- Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
- Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
Artikel in diesem Heft
- Frontmatter
- Articles
- Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning
- Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking
- Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying
- An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour
- Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method
- Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties
- Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods
