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Aqueous enzymatic extraction of peanut oil and protein hydrolysates

Paper ID Volume ID Publish Year Pages File Format Full-Text
19541 43073 2010 6 PDF Available
Title
Aqueous enzymatic extraction of peanut oil and protein hydrolysates
Abstract

The aqueous enzymatic process of simultaneously preparing oil and protein hydrolysates from peanut was investigated. The optimum parameters for hydrolysis using Alcalase 2.4L were established by the single-factor and orthogonal test. The optimal processing conditions were as follows: hydrolysis temperature 60 °C, pH 9.5, ratio of material to water 1:5 (w/w), alkaline extraction time 90 min, enzyme amount 1.5% (w/w) and hydrolysis time 5 h. Under these conditions, the free oil and protein hydrolysates yields were 79.32% and 71.38% respectively. In order to improve these yields, As1398 was chosen to hydrolyze the residue and emulsion. The total free oil and protein hydrolysates yields were increased to 91.98% and 88.21% respectively.

Keywords
Aqueous enzymatic extraction; Alcalase 2.4L; Peanut oil; Peanut protein hydrolysates
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 233–238
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
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Don't Miss Today's Special Offer
Price was $35.95
You save - $31
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