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| Release of oil and protein in the solid phase from aqueous extraction of peanut oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240471 |
| KeyWord:aqueous extraction method peanut solid phase amylase ultrasound residual oil rate residual protein rate |
| FundProject:国家自然科学基金（U21A20270） |
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| Hits: 18 |
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| Abstract: |
| To reduce the residual oil and protein rates in the peanut solid phase during aqueous extraction of peanut oil, Yuhua 37 decorticated peanut kernels were employed as the raw materials, and the water-washed peanut solid phase was obtained through aqueous extraction of peanut oil. Using the residual oil and protein rates as evaluation indicators, the impacts of enzymatic hydrolysis treatment (cell wall polysaccharide enzyme and amylase), ultrasound treatment and ultrasound-assisted enzymatic hydrolysis treatment on the water-washed solid phase were investigated. The results indicated that the residual oil and protein rates in the solid phase were 2.18% and 3.23%, respectively. Enzymatic hydrolysis with 1.2 mL/100 g cell wall polysaccharide enzyme (a composite of cellulase, hemicellulase, and pectinase at a mass ratio of1∶ 1.5∶ 0.3) for 5 h, both the residual oil and protein rates in the solid phase decreased significantly to 1.75% and 0.92%, respectively. Amylase treatment ( hydrolysis time 3 h ) could not reduce the residual oil rate but lowered the residual protein rate to 0.91% (enzyme dosage 0.3 mL/100 g). When amylase was combined with cell wall polysaccharide enzyme for simultaneous enzymatic hydrolysis, the residual protein rate further decreased to 0.80%, while the residual oil rate showed no significant change. For ultrasound treatment alone (400 W/20 min), the residual oil and protein rates in the solid phase decreased to 0.89% and 0.62%, respectively. When ultrasound treatment (400 W/30 min) was combined with 0.3 g/100 mL amylase enzymatic hydrolysis, the residual oil rate in the solid phase decreased to 0.71%. In contrast, ultrasound-assisted composite enzyme (amylase combined with cell wall polysaccharide enzyme) treatment did not further reduce the residual oil and protein rates in the peanut solid phase compared with ultrasound treatment alone. In conclusion, ultrasound treatment or ultrasound-assisted amylase treatment of the peanut solid phase can effectively promote the thorough release of oil and protein. |
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