Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Peanut

Abstract

Aqueous enzymatic extraction (AEE) is a safe and efficient vegetable-oil extraction process that may also result in edible protein hydrolysates. In this study, an AEE process was developed to recover oil and protein hydrolysates from blanched peanut. The enzyme type and enzyme concentration for the most efficient extraction were selected. Under the condition of pH8.50, 60oC, an enzyme level of 1.5% and 8 h incubation, peanut protein hydrolysates (PPH) yield of 82.5% and oil yield of 92.2% were achieved when using alcalase2.4L. The fatty acid composition of oil obtained by AEE vs. hexane-extraction was very similar. The good oil quality could save the refine cost for edible. The functional properties of PPH were first investigated and they showed good effects of scavenging DPPH (α-dipheny -β-picrylhydrazyl) free radical and inhibiting the angiotensin-I-convertine enzyme (ACE).

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds

“…13% of the total oil) and a demulsification step was, therefore, required to improve the yield of total free oil. The freezing and thawing method has been used in an attempt to break the emulsions formed during aqueous extraction of oils by other researchers [16,28], which proved to be simple and effective. After the residual emulsion in the present study was demulsified by the freezing and thawing method, the yield of total free oil was increased to 86-90%.…”

“…To improve the yield of the total free oil, the residual emulsion was demulsified according to a freezing and thawing method [16]. The emulsion was frozen at -18°C for 20 h and thawed in a water bath (35°C) for 2 h, and then centrifuged at 8,694g for 15 min.…”

Response surface optimisation of aqueous enzymatic oil extraction from bayberry (Myrica rubra) kernels

“…The difference of fatty acids composition in kernels may due to the cultivar, climatic conditions, genetics, and post harvest treatment Gulfraz et al, 2009). The proportion of polyunsaturated fatty acid (PUFA) in bayberry kernel oil was much higher than that of peanut oil (Wang, Wang, Cheng, & Han, 2008), almond oil ) and pitaya kernel oil (Rui et al, 2009), and comparable with that of sesame oil (Latif et al, 2011). The dietary fats rich in PUFA could prevent illnesses such as high blood pressure and atherosclerosis coronary heart disease (Zhang et al, 2010).…”

Optimization of the Aqueous Enzymatic Extraction of Wheat Germ Oil Using Response Surface Methodology

“…Some researchers conducted their research on this novel oil extraction method with coconut, maize germ, soybeans, rapeseeds, peanuts, sesame and sunflower seeds [11][12][13]. Aqueous enzymatic extraction processing involves paying attention to parameters including crude material rupturing degree, particle size, pre-treatment, enzyme types, enzyme adding dose, substrate concentration or water/seed ratio, reaction time, reaction pH, and other factors [11][12][13][14][15][16][17][18][19][20][21]. Compared with the traditional method, the development of the aqueous enzymatic method leads to little difference between fatty acid compositions, high oil yield rate, low peroxide value, low iodine value, low unsaponifiable matter content, and other properties [14,15,[19][20][21].…”