Abstract
By ethanol precipitation and physical separation procedures, the peanut protein concentrate (PPC) was isolated from defatted peanut flour (DPF) and the extraction times were determined as twice. The effects of liquid-to-solid ratio, ethanol concentration and reaction temperature on the solubility of PPC were studied for the primary extraction and the later two factors were studied for the second extraction by response surface methodology (RSM). The results showed that for both of the second-order models, the coefficient determination ( R 2) was good and a liquid-to-solid ratio of 11.79: 1 (v/w), an ethanol concentration of 85 mL/100 mL, an extract temperature of 36.35 °C for the primary extraction and a corresponding list of variables of 8:1 (v/w), 97.50 mL/100 mL and 38.40 °C for the secondary extraction were found to be optimal for the protein extraction from defatted peanut flour. By means of additional experiments, the adequacy of the model was confirmed.
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