Abstract
Bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micelles were applied to extract the protein from peanut cake. In this study, the effect of temperature, amounts of peanut cake flour, particle size of peanut cake flour, pH, water content (W0), KCl concentration and time on the forward extraction efficiency of peanut protein were investigated. The main influencing factors were optimized using a three-factor five-level quadratic general rotary unitized (QGRU) in order to effectively extract protein, and the interactions among main factors were determined. After statistical analysis and process optimization, the results showed that the highest forward extraction efficiency of peanut protein achieved 88.12% under pH 7, W0 18 and KCl concentration 0.05 M. Practical Applications Reverse micelle is a novel bioseparation method, and can simultaneously separate the oil and proteins from oil crops. The knowledge provided by this work may promote the application of reverse micelles in the food industry.
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