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| Effects of low and medium roasting temperatures on oil quality, protein properties and endogenous protease activity in peanut |
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| DOI： |
| KeyWord:roasting temperature peanut peanut oil protein endogenous protease |
| FundProject:江苏省林业科技创新与推广项目（LYKJ〔2020〕句容01） |
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| Abstract: |
| In order to investigate the effects of low and medium roasting temperatures on the quality of peanut, the effects of roasting temperature (50-140 ℃)on the acid value and peroxide value of oil, protein extraction rate, protein dispersion index (PDI) and endogenous protease activity in peanut were examined. The results showed that the acid value of peanut oil generally increased with roasting temperature increasing, while the peroxide value generally increased firstly and then decreased, but both were within the national standard. The protein extraction rate was significantly improved with a moderate roasting, up to 98.78% at 120 ℃, and reduced with an excessive roasting. The PDI showed a trend of increasing first and then decreasing with the increase of roasting temperature. The highest PDI was 9873% obtained at 90 ℃, and the PDI was over 95% within 110 ℃ roasting temperature. The degree of hydrolysis of peanut protein by endogenous protease increased at first and then decreased with the increase of roasting temperature. When the roasting temperature was less than or equal to 110 ℃, roasting was conducive to the hydrolysis of peanut protein by endogenous protease, and peanut protein was most easily hydrolyzed at 70-80 ℃. When the roasting temperature was 120-140 ℃, roasting was not conducive to the hydrolysis of peanut protein by endogenous protease. Endogenous protease still had certain activity at 140 ℃.In conclusion, it is recommended to select 110 ℃ as the roasting temperature for peanut in order to facilitate the comprehensive use of oil and protein in peanut. |
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