Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuhang Gao ◽  
Chen Liu ◽  
Fei Yao ◽  
Fusheng Chen
Keyword(s):  
Functional Properties ◽  
New Technology ◽  
First Grade ◽  
Peanut Protein ◽  
Peanut Oil ◽  
Oil Body ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Total Oil ◽  
Cold Pressed

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.

Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Yan Xing Niu ◽  
Wenlin Li ◽  
Jun Zhu ◽  
Qingde Huang ◽  
Mulan Jiang ◽  
...  
Keyword(s):  
Incubation Time ◽  
Cell Structure ◽  
Extraction Process ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Rapeseed Cake ◽  
Cold Press ◽  
Cold Pressed

Abstract The oil and protein of dehulled cold-pressed double-low rapeseed cake was extracted by an aqueous enzymatic process. The rapeseed cake was treated by the chosen combined enzymes of Viscozyme L and Alcalase 2.4L (VLA,1:1,w/w). Preliminary experiments and Response Surface Methodology (RSM) were used to study the effects of enzyme concentration, incubation time and water-to-cake ratio on the extraction yield of oil and protein. This is how the desirable conditions were obtained. Transmissive electron microscope photo showed that after cold-pressing the cell structure of rapeseed was partly damaged while dehulling had little effect on the cell structure of rapeseed. In RSM experiments water-to-cake ratio showed significant effects on the extraction of oil and protein (P<0.05),while incubation time only showed significant effects on protein yield (P<0.05).The desirable conditions were as follows: 1.0% concentration (w/w) of VLA; water-to-cake ratio(w/w),6:1; 80 min incubation time. Under this condition, the extraction yield of protein and oil were 82.10% and 71.89%, respectively. Through combining both the cold-press and the aqueous enzymatic processes together, the total oil yield reached 91.6%, which is higher than the normal cold-press process or the aqueous enzymatic extraction process alone.

Aqueous enzymatic extraction of peanut oil and protein hydrolysates

2010 ◽  
Vol 88 (2-3) ◽  
pp. 233-238 ◽  
Author(s):  
Lihua Jiang ◽  
Di Hua ◽  
Zhang Wang ◽  
Shiying Xu
Keyword(s):  
Protein Hydrolysates ◽  
Peanut Oil ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction

scholarly journals Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein

2020 ◽  
Vol 2020 ◽  
pp. 1-11 ◽  
Author(s):  
Chen Liu ◽  
Lihua Hao ◽  
Fusheng Chen ◽  
Chenxian Yang
Keyword(s):  
Molecular Weight ◽  
Cell Wall ◽  
Optimal Condition ◽  
Weight Distribution ◽  
Extraction Process ◽  
Peanut Protein ◽  
Enzyme Hydrolysis ◽  
Oil Bodies ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction

Cell wall degrading enzymes break down the cell wall by degrading the main cell wall components and destroying structure of the cell wall without influencing the protein. Effects of various enzymes (Viscozyme® L, cellulase, hemicellulase, and pectinase) on the molecular weight distribution of peanut protein and yield of peanut protein and oil bodies during an aqueous enzymatic extraction process were investigated in this study. The molecular weight distribution of peanut protein was not changed, and Viscozyme® L was selected to assist peanut protein and oil bodies extraction by the aqueous extraction process. The aqueous enzymatic extraction process was optimized by a signal factor experiment and response surface methodology, and the optimal condition was enzyme hydrolysis temperature of 52°C, solid-liquid ratio of 1 : 4, enzyme concentration of 1.35%, and enzyme hydrolysis time of 90 min. A peanut protein yield of 78.60% and oil bodies yield of 48.44% were achieved under the optimal condition. Compared with commercial peanut protein powder (CPPP), the solubility and foaming properties of peanut protein powder obtained by aqueous enzymatic extraction (AEEPPP) were a little lower. However, the functional properties of foam stability, emulsifying activity, emulsifying stability, water holding capacity, and oil holding capacity of AEEPPP were better than that of CPPP.

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds

2010 ◽  
Vol 88 (5) ◽  
pp. 727-732 ◽  
Author(s):  
Shao Bing Zhang ◽  
Qi Yu Lu ◽  
Hongshun Yang ◽  
Yu Li ◽  
Shuai Wang
Keyword(s):  
Protein Hydrolysates ◽  
Roasted Peanut ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction
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