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| Influence rules of pulverization treatment on aqueous enzymatic extraction of peanut nutritional components and its composition |
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| KeyWord:peanut aqueous enzymatic extraction particle size pulverization nutritional component |
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| Abstract: |
| Influence rules of pulverization treatment on aqueous enzymatic extraction of peanut oil, protein and contents of peanut nutritional components were investigated. Dehulled peanut was pulverized with mini universal pulverizer, and there was no significant difference in average volume particle sizes of peanuts obtained by single and multiple pulverizations at the same pulverization time. When the pulverization time was 10 s and the peanut average volume particle size decreased to about 32 μm, the yield of protein obtained by aqueous enzymatic extraction and residual oil rate reached 70.5% and 14.8%, respectively. Further pulverization could result in the increase of emulsification and reduce the protein yield. When the pulverization time increased from 2 s to 12 s, the contents of saturated fatty acids and unsaturated fatty acids in peanut oil decreased by 8.4% and 4.4% respectively, and the trans fatty acid content increased by 140%. ,α-Vitamin E content increased slightly. The contents of major amino acids in peanut decreased in different degrees, and the total amino acids content decreased by 12.2%. When the pulverization time was 10 s, the yield of protein was the highest with lower residual oil rate, and the loss of nutrients in peanut was relatively lower, so it was suitable for the aqueous enzymatic extraction of peanut oil and protein. |
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