Improving enzyme accessibility in the aqueous enzymatic extraction process by microwave-induced porous cell walls to increase oil body and protein yields

Abstract

Aqueous enzymatic extraction (AEE) is a green and sustainable extraction method. However, the intact cell wall hinders the accessibility of enzymes, severely limiting the efficiency and application of the AEE method. In this study, microwave-assisted aqueous enzymatic extraction (MAAEE) was used to degrade the peanut cell wall and improve the yield of oil and protein. Transmission electron microscopy, scanning electron microscopy, BET-specific surface area, Fourier transform infrared spectroscopy, X-ray diffraction, and chemical composition analysis were used to characterize the structure and chemical changes of the peanut cell wall. The results showed that microwave treatment could break the structure of the peanut cell wall, increase the porosity of raw materials, accelerate the efficiency of enzymatic hydrolysis, and promote the extraction of oil and protein. Compared with raw peanut powder (MC-0), microwaved peanut powder (MC-4) had a higher oil body yield (>44%) and protein release rate (>76%). At the microscopic level, cell wall rupture, oil accumulation, and cell contents scattered outside the cell were observed. The mean pore size, pore volume, and specific surface area increased by 54.1%, 149.4%, and 63.5%, respectively, while the crystallinity decreased by 4.4%. The content of hemicellulose and CDTA-soluble pectin (CSP) decreased by 18.6% and 32.9%, respectively. The degradation rates of cellulase and pectinase on cell wall components were significantly increased by 8.5%–43.2% (p < 0.05). In summary, microwave-induced porous cell walls could significantly improve enzyme accessibility, accelerate enzymatic hydrolysis efficiency, and promote oil and protein extraction.