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| Effect of ultrasonic treated peanut skin on yield and quality of peanut oil extracted by aqueous enzymatic method |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240228 |
| KeyWord:aqueous enzymatic extraction peanut oil plant cell wall hydrolases peanut skin |
| FundProject:国家自然科学基金——联合基金重点项目（U21A20270） |
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| Abstract: |
| In order to solve the problem of low yield of free oil in the extraction process of peanut oil with aqueous enzymatic method, a small amount of peanut skin was added into peanut kernel, and the combination of cellulase and pectinase (mass ratio 1∶ 1) was used as enzyme species to extract peanut oil. With the yield of free oil as the index, the mixing method of peanut skin and peanut kernel was optimized, and the effects of enzymatic hydrolysis pH, enzymatic hydrolysis temperature, dosage of enzyme, ratio of solid to liquid, enzymatic hydrolysis time and dosage of peanut skin on the yield of free oil were investigated by single factor experiment. The basic physicochemical indicators, polyphenol content, fatty acid composition, and color of peanut oil were analyzed. The results showed that the mixing method of peanut skin and peanut kernel involved defatting the peanut skin, mixing it with water, and ultrasonicating at 195 W for 5 min, followed by adding peanut kernel. The optimal process conditions for extracting peanut oil by aqueous enzymatic method was obtained as follows: enzymatic hydrolysis pH 4.5, enzymatic hydrolysis temperature 55 ℃, dosage of enzyme 1% of the mass of reactant, ratio of solid to liquid 1∶ 3, enzymatic hydrolysis time 2 h and dosage of peanut skin 3% of the peanut kernel. Under these conditions, the yield of free oil was 79.70%, improving 7.12 percentage point compared with that without peanut skin. Compared with the method without adding peanut skin, the moisture content, acid value and peroxide value of peanut oil obtained by adding peanut skin were slightly higher, but all of them met the national standard requirements, with no significant difference in color and fatty acid composition, and the polyphenol content significantly increased. In conclusion, the addition of a small amount of peanut skin can increase the yield of free oil and the polyphenol content in peanut oil, and does not affect the edible quality and fatty acid composition of peanut oil extracted by aqueous enzymatic method. |
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