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| Effect of roasting on quality of peanut oil extracted by aqueous enzymatic method and emulsion stability |
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| DOI：10.12166/j.zgyz.1003-7969/2020.06.001 |
| KeyWord:roasting aqueous enzymatic method peanut oil quality emulsion stability |
| FundProject:国家自然科学基金（21676073）；国家“十三五”重点研发计划专项（2018YFD0401100）；海关总署科技计划项目（原质检总局科技计划项目）（2017IK283） |
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| Abstract: |
| In order to improve the extraction efficiency of peanut oil by aqueous enzymatic method, the peanut was pretreated by roasting.The effects of roasting pretreatment on yield of oil emulsion layer, quality of peanut oil and emulsion stability were studied. The results showed that the yield of oil emulsion formed during aqueous enzymatic extraction increased first and then decreased with the increase of roasting temperature. The yield of oil emulsion reached the maximum (48.15%) when the roasting temperature was 90 ℃. The content of oil in residual decreased first and then increased with the increase of roasting temperature. When the roasting temperature was 90 ℃, the content of oil in residual reached the minimum (9.87%). Peanut oil extracted by roasting at 90 ℃ had no significant difference in quality index, fatty acid composition and content and VE content with peanut oil extracted by roasting at 60 ℃. It was easier to break the emulsion obtained by aqueous enzymatic extraction after roasting at 90 ℃ than that prepared after roasting at 60 ℃ by measuring the particle size, Zeta potential of emulsion and observing the microstructure. |
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