2015•Journal of Henan University of TechnologyRequires access

STUDIES ON EXTRACTION METHOD AND EMULSIFYING PROPERTIES OF INTERFACE ADSORBED PROTEINS FROM PEANUT EMULSION

HU Cun-sh

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.

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Key concepts: Emulsion, Extraction (chemistry), Adsorption, Solubility, Chemistry, Chromatography, Surface tension, Rapeseed