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.