Peanut protein – an underutilised by‐product with great potential: a review

Abstract

Peanut (Arachis hypogaea L.) is the fourth important oilseed in the world. After oil extraction, defatted peanut is a protein‐rich by‐product containing around 50% of protein that can enable the production of protein isolates (90% protein) and concentrates (70% protein). Peanut protein has an excellent amino acid profile, a desirable volatile profile, a low level of antinutritional factors and a steady supply. Despite these advantages, peanut protein is underutilised because of its poor functional properties caused by the native globular structure and extraction conditions. Nutritional limitations are its deficiency in methionine and lysine and its association with allergic reaction for genetically predisposed subjects. To promote the valorisation of peanut protein in foods, it is very important to ensure a better functionality and a better nutritional value. This review intends to cover the properties of native peanut protein and to discuss innovative strategies including physical, chemical, and biological methods to improve the functionality and to mitigate allergens. These strategies have different degree of success in terms of protein quality and functionality, yield, sustainability and convenience. More investigation is required to select the processing or the combination of processing to boost the application of peanut protein as a valid alternative protein.

Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS

“…6,7 Soy protein (mainly composed of globulin) is the byproduct of oil extraction, which includes soy protein concentrate (SPC, protein content from 65 to 70%) and soy protein isolate (SPI, protein content from 85 to 90%). 8 Commercial pea protein isolate (PPI) has a mean crude protein content of 80−85% with advantages of low cost, high bioavailability, and low potential for allergic responses. 9 Both of them can be used as main ingredients for extrusion to produce textured vegetable proteins with a fibrous structure, and these textured vegetable protein (TVP) products were further processed into PBMAs.…”

“…Various technologies such as extrusion, mixing, spinning, shearing, and freeze alignment have been utilized in textured vegetable protein production to form the texture, appearance, nutritional facts, and taste that are similar to animal-derived meat products . Extrusion technologies have the advantages of a lower energy input, no waste discharge, high efficiency, and higher quality texturized products, which are the most commonly used at present. , Soy protein (mainly composed of globulin) is the byproduct of oil extraction, which includes soy protein concentrate (SPC, protein content from 65 to 70%) and soy protein isolate (SPI, protein content from 85 to 90%) . Commercial pea protein isolate (PPI) has a mean crude protein content of 80–85% with advantages of low cost, high bioavailability, and low potential for allergic responses .…”

Comparative Transcriptome Analysis Reveals Complex Physiological Response and Gene Regulation in Peanut Roots and Leaves under Manganese Toxicity Stress

“…Peanut ( Arachis hypogaea L.) is a significant cash crop and oil crop that offers edible oil and protein to people all over the world [ 24 , 25 ]. Peanuts, as agricultural crops, frequently confront numerous metal stressors during their life cycle, thus restricting productivity and endangering human health owing to hazardous metal buildup [ 26 , 27 ].…”

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

“…Of these, peanut protein is allergenic, with a prevalence of about 2% [ 26 ]. However, peanut protein has an excellent amino acid profile, a desirable volatile profile, a low level of antinutritional factors, and a steady supply [ 27 ]. PPP is the product of defatted peanut meal, a by-product of peanut oil production [ 28 ].…”