Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 88, Issue C2-3, Pages 233-238Publisher
INST CHEMICAL ENGINEERS
DOI: 10.1016/j.fbp.2009.08.002
Keywords
Aqueous enzymatic extraction; Alcalase 2.4L; Peanut oil; Peanut protein hydrolysates
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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 degrees 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 5h. 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. (C) 2009 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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