Title: STUDIES ON EXTRACTION METHOD AND EMULSIFYING PROPERTIES OF INTERFACE ADSORBED PROTEINS FROM PEANUT EMULSION
Abstract: We studied the extraction method of interfacial adsorbed protein from peanut emulsion formed during aqueous extraction of peanut oil, and studied the solubility and emulsibility. The results showed that demulsification rate of peanut emulsion reached 75.06% to 75.36% by adding 1.5% Tween-20,stirring for 60 minutes and centrifugal shaking(centrifugal force 20 500 g) after rinsing. The interfacial adsorbed protein was recovered by acid precipitation to obtain peanut protein(purity 64.47% to 64.89%). Compared with peanut protein isolate,rapeseed protein isolate and soy protein isolate,the interfacial adsorbed protein had the lowest solubility,but the best emulsifying property,and the highest speed in reducing interfacial tension.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot