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| Effects of peanut testa removal and ultrasonic treatment on peanut oil bodies extraction and its emulsification and antioxidant properties |
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| DOI： |
| KeyWord:peanut peanut testa removal ultrasound oil body emulsion antioxidant property |
| FundProject:广东特支计划项目（2019BT02N112）；广东省现代农业产业共性关键技术研发创新团队建设项目（2022KJ117）；广东省农业科学院农业优势产业学科团队建设项目（202108TD）；广东省财政厅专项（粤财农〔2022〕167号）；广东省农业科学院科技创新战略专项资金(高水平农科院建设)(R2020QD-040，R2021YJ-YB2001，R2019PY-JX005) |
| Author Name | Affiliation | | ZENG Guangzhen1,2, ZHAO Zhihao2, ZHOU Pengfei2, DENG Yuanyuan2,
WEI Zhencheng2, ZHANG Yan2, TANG Xiaojun2, LIU Guang2,
LI Ping2, ZHANG Mingwei2 | 1.College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
2.Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods of
Ministry of Agriculture and Rural Affairs, Sericultural & Agri-Food Research Institute, Guangdong
Academy of Agricultural Sciences, Guangzhou 510610, China |
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| Abstract: |
| In order to provide reference for the industrial extraction of peanut oil bodies and the development of new products based on oil body emulsification system, the effects of peanut testa removal and ultrasonic treatment on the extraction of oil body and its emulsification and antioxidant properties were investigated. Different pretreated peanuts were extracted by aqueous phase to obtain oil body, supernatant and precipitation, then the content and distribution of solids, oils and proteins in above three phases were measured, and the emulsifying properties, total polyphenol contents, total flavonoid contents, and antioxidant properties of the oil body were analyzed. The results showed that the removal of peanut testa increased the distribution of oils in oil body from 63.36% to 65.30%, and the combined treatment of peanut testa removal and ultrasound further increased the distribution of oils in oil body to 68.13%. The peanut testa removal treatment was not conducive to the stability and antioxidant properties of peanut oil body. Compared with the control group, the average particle size of oil body emulsion in the peanut testa removal treatment group increased from 2 510.00 nm to 2 953.67 nm, meanwhile the kinetic stability decreased. In addition, the contents of total polyphenols and total flavonoids in the peanut testa removal treatment group were the lowest, which were 71.01 μg/g and 47.14 μg/g, respectively. Ultrasonic treatment promoted the dissolution of oil body in peanut, and oil body possessed optimal emulsion stability and antioxidant properties. The average particle size of the ultrasonic emulsion was 1 742.00 nm, the emulsifying activity index and emulsion stability index were 114.48 m2/g and 1 848.40 min, respectively, the dynamic stability was the best, and the contents of total polyphenol and total flavonoid were 101.24 μg/g and 59.97 μg/g. In general, the removal of peanut testa is beneficial to the extraction of peanut oil body, but reduces the stability and antioxidant properties. Ultrasonic treatment is not only beneficial to the extraction of peanut oil body, but also enhances the emulsion stability and antioxidant properties of oil body. |
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