Abstract
Cell wall degrading enzymes break down the cell wall by degrading the main cell wall components and destroying structure of the cell wall without influencing the protein. Effects of various enzymes (Viscozyme® L, cellulase, hemicellulase, and pectinase) on the molecular weight distribution of peanut protein and yield of peanut protein and oil bodies during an aqueous enzymatic extraction process were investigated in this study. The molecular weight distribution of peanut protein was not changed, and Viscozyme® L was selected to assist peanut protein and oil bodies extraction by the aqueous extraction process. The aqueous enzymatic extraction process was optimized by a signal factor experiment and response surface methodology, and the optimal condition was enzyme hydrolysis temperature of 52°C, solid-liquid ratio of 1 : 4, enzyme concentration of 1.35%, and enzyme hydrolysis time of 90 min. A peanut protein yield of 78.60% and oil bodies yield of 48.44% were achieved under the optimal condition. Compared with commercial peanut protein powder (CPPP), the solubility and foaming properties of peanut protein powder obtained by aqueous enzymatic extraction (AEEPPP) were a little lower. However, the functional properties of foam stability, emulsifying activity, emulsifying stability, water holding capacity, and oil holding capacity of AEEPPP were better than that of CPPP.
Highlights
Aqueous enzymatic extraction process is a promising method to facilitate the recovery of oils and proteins from oilseeds with the assistance of enzymes
In the aqueous enzymatic extraction system, water is used as the extraction solvent, which has many advantages compared with conventional extraction [1]
Oil extraction by aqueous enzymatic extraction requires a low degree of refining and fewer antioxidant treatments, and protein can be recycled at the same time [3,4,5]. e principle of aqueous enzymatic extraction is to destroy the peanut cell structure by mechanical disruption; internal macromolecular complexes are hydrolyzed by enzymes to facilitate the release of oil and protein. e oil and protein can be separated according to the density differences and the affinity differences to each component of oil-water [6, 7]
Summary
Aqueous enzymatic extraction process is a promising method to facilitate the recovery of oils and proteins from oilseeds with the assistance of enzymes. E principle of aqueous enzymatic extraction is to destroy the peanut cell structure by mechanical disruption; internal macromolecular complexes (lipoprotein, lipopolysaccharide, and cell wall polysaccharides) are hydrolyzed by enzymes to facilitate the release of oil and protein. Pectinase, cellulase, and hemicellulase are widely used in aqueous enzymatic extraction of peanut protein and oil. Bisht et al [13] showed that a single cellulase, hemicellulase, pectinase, or their complex enzyme could effectively increase the oil yield at an appropriate concentration. Viscozyme L, a compound cell wall degradation enzyme, promotes the release of protein and oil bodies by degrading cellulose, hemicellulose, and pectin, which retains the original functional properties of protein [15, 16]. ® (Viscozyme L, cellulase, hemicellulase, and pectinase) on the molecular weight distribution of peanut protein and the yield of peanut protein and oil bodies were studied as part of. Peanut protein obtained by aqueous enzymatic extraction was unhydrolyzed, and its functional properties were analyzed by comparison with CPPP
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