scholarly journals Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein

2020 ◽  
Vol 2020 ◽  
pp. 1-11 ◽  
Author(s):  
Chen Liu ◽  
Lihua Hao ◽  
Fusheng Chen ◽  
Chenxian Yang
Keyword(s):  
Molecular Weight ◽  
Cell Wall ◽  
Optimal Condition ◽  
Weight Distribution ◽  
Extraction Process ◽  
Peanut Protein ◽  
Enzyme Hydrolysis ◽  
Oil Bodies ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction

Cell wall degrading enzymes break down the cell wall by degrading the main cell wall components and destroying structure of the cell wall without influencing the protein. Effects of various enzymes (Viscozyme® L, cellulase, hemicellulase, and pectinase) on the molecular weight distribution of peanut protein and yield of peanut protein and oil bodies during an aqueous enzymatic extraction process were investigated in this study. The molecular weight distribution of peanut protein was not changed, and Viscozyme® L was selected to assist peanut protein and oil bodies extraction by the aqueous extraction process. The aqueous enzymatic extraction process was optimized by a signal factor experiment and response surface methodology, and the optimal condition was enzyme hydrolysis temperature of 52°C, solid-liquid ratio of 1 : 4, enzyme concentration of 1.35%, and enzyme hydrolysis time of 90 min. A peanut protein yield of 78.60% and oil bodies yield of 48.44% were achieved under the optimal condition. Compared with commercial peanut protein powder (CPPP), the solubility and foaming properties of peanut protein powder obtained by aqueous enzymatic extraction (AEEPPP) were a little lower. However, the functional properties of foam stability, emulsifying activity, emulsifying stability, water holding capacity, and oil holding capacity of AEEPPP were better than that of CPPP.

scholarly journals Study on Aqueous Enzymatic Extraction Process of Common Pistache Oil

2021 ◽  
Vol 251 ◽  
pp. 02058
Author(s):  
Feng Xuehua ◽  
Tao Ali ◽  
Song Zurong ◽  
Gong Panpan
Keyword(s):  
Ph Value ◽  
Orthogonal Experiment ◽  
Extraction Process ◽  
Optimal Time ◽  
Process Conditions ◽  
Optimal Process ◽  
Enzymatic Extraction ◽  
Hydrolysis Time ◽  
Aqueous Enzymatic Extraction ◽  
The Common

The aqueous enzymatic method was applied to extract the common pistache oil and the optimal extraction process conditions were identified. By observing the effect of enzymatic hydrolysis time, pH value, temperature on aqueous enzymatic extraction process and performing the orthogonal experiment based on the single factor test, the optimal process parameters were obtained, namely, the optimal time, temperature, and pH value were respectively 3 h, 50℃, and 7 with a final extraction rate of 25.38 %.

Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Yan Xing Niu ◽  
Wenlin Li ◽  
Jun Zhu ◽  
Qingde Huang ◽  
Mulan Jiang ◽  
...  
Keyword(s):  
Incubation Time ◽  
Cell Structure ◽  
Extraction Process ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Rapeseed Cake ◽  
Cold Press ◽  
Cold Pressed

Abstract The oil and protein of dehulled cold-pressed double-low rapeseed cake was extracted by an aqueous enzymatic process. The rapeseed cake was treated by the chosen combined enzymes of Viscozyme L and Alcalase 2.4L (VLA,1:1,w/w). Preliminary experiments and Response Surface Methodology (RSM) were used to study the effects of enzyme concentration, incubation time and water-to-cake ratio on the extraction yield of oil and protein. This is how the desirable conditions were obtained. Transmissive electron microscope photo showed that after cold-pressing the cell structure of rapeseed was partly damaged while dehulling had little effect on the cell structure of rapeseed. In RSM experiments water-to-cake ratio showed significant effects on the extraction of oil and protein (P<0.05),while incubation time only showed significant effects on protein yield (P<0.05).The desirable conditions were as follows: 1.0% concentration (w/w) of VLA; water-to-cake ratio(w/w),6:1; 80 min incubation time. Under this condition, the extraction yield of protein and oil were 82.10% and 71.89%, respectively. Through combining both the cold-press and the aqueous enzymatic processes together, the total oil yield reached 91.6%, which is higher than the normal cold-press process or the aqueous enzymatic extraction process alone.

Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuhang Gao ◽  
Chen Liu ◽  
Fei Yao ◽  
Fusheng Chen
Keyword(s):  
Functional Properties ◽  
New Technology ◽  
First Grade ◽  
Peanut Protein ◽  
Peanut Oil ◽  
Oil Body ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Total Oil ◽  
Cold Pressed

Abstract Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.

scholarly journals The Mechanism of Extraction of Peanut Protein and Oil Bodies by Enzymatic Hydrolysis of the Cell Wall

2020 ◽  
Vol 69 (11) ◽  
pp. 1467-1479
Author(s):  
Chen Liu ◽  
Li-hua Hao ◽  
Fu-sheng Chen ◽  
Ting-wei Zhu
Keyword(s):  
Cell Wall ◽  
Enzymatic Hydrolysis ◽  
Peanut Protein ◽  
Oil Bodies ◽  
Hydrolysis Of

scholarly journals Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment

Catalysts ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 748
Author(s):  
Veymar G. Tacias-Pascacio ◽  
Arnulfo Rosales-Quintero ◽  
Rafael C. Rodrigues ◽  
Daniel Castañeda-Valbuena ◽  
Pablo F. Díaz-Suarez ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Extraction Process ◽  
Agitation Rate ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Conventional Solvent Extraction ◽  
Central Composite ◽  
Environmentally Friendly Method

In this study, aqueous enzymatic extraction (AEE) was evaluated during the process of obtaining oil from mamey sapote seed (OMSS). Viscozyme L enzyme complex was used at pH 4 and 50 °C during the optimization of the extraction process by central composite design and response surface methodology. Optimal conditions were: 3.5% (w/w) of enzyme (regarding the seed weight), 5.5 h of incubation time, 235 rpm of agitation rate, and 1:3.5 of solid-to-liquid ratio. These conditions enabled us to obtain an OMSS yield of 66%. No statistically significant differences were found in the fatty acid profile and physicochemical properties, such as the acid and iodine values and the percentage of free fatty acids, between the oil obtained by AEE or by the conventional solvent extraction (SE). However, the oxidative stability of the oil obtained by AEE (11 h) was higher than that obtained by SE (9.33 h), therefore, AEE, in addition to being an environmentally friendly method, produces a superior quality oil in terms of oxidative stability. Finally, the high oil content in mamey sapote seed, and the high percentage of oleic acid (around 50% of the total fatty acid) found in this oil, make it a useful edible vegetable oil.

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