scholarly journals Composition and Rheological Properties of Peanut Oil Bodies from Aqueous Enzymatic Extraction

2021 ◽  
Author(s):  
Ruihao Niu ◽  
Fusheng Chen ◽  
Chen Liu ◽  
Xiaojie Duan
Keyword(s):  
Rheological Properties ◽  
Peanut Oil ◽  
Oil Bodies ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction

Aqueous enzymatic extraction of peanut oil and protein hydrolysates

2010 ◽  
Vol 88 (2-3) ◽  
pp. 233-238 ◽  
Author(s):  
Lihua Jiang ◽  
Di Hua ◽  
Zhang Wang ◽  
Shiying Xu
Keyword(s):  
Protein Hydrolysates ◽  
Peanut Oil ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction

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 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.

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

2010 ◽  
Vol 88 (5) ◽  
pp. 727-732 ◽  
Author(s):  
Shao Bing Zhang ◽  
Qi Yu Lu ◽  
Hongshun Yang ◽  
Yu Li ◽  
Shuai Wang
Keyword(s):  
Protein Hydrolysates ◽  
Roasted Peanut ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction

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 polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 109992
Author(s):  
Hoang Chinh Nguyen ◽  
Dat Phu Vuong ◽  
Ngoc Thanh Tam Nguyen ◽  
Nguyen Phuong Nguyen ◽  
Chia-Hung Su ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Seed Oil ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Plukenetia Volubilis ◽  
Sacha Inchi
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