Peanut protein extraction technology and its application in food

February 27, 2024

01The application value of peanut protein

In addition to containing more than 50% oil, peanuts are also rich in 22% to 26% protein, of which approximately 90% are peanut globulin and associated peanut protein, accounting for 63% and 33% respectively. The remaining 10% are water-soluble proteins, known as whey protein. The isoelectric point of peanut protein is around pH=4.5. Under this pH condition, the solubility of peanut protein is the smallest. When the pH of the peanut protein aqueous solution increases, its viscosity increases. During the stirring test, the foaming viscosity at pH=6.6 is five times that of pH=4.0.

The protein in peanuts has high nutritional value and is not significantly different from animal protein. It has a higher protein content than milk, pork, and eggs, and a lower cholesterol content, second only to soybean protein in plant protein. Compared with soybean protein, peanut protein has a higher digestibility rate of 90% and is easily absorbed by the human body. It contains only 20% of the trypsin inhibitory factor in soybeans and has no bean odor. It is an ideal basic raw material for the food industry. As a patient food, peanut protein has certain effects on helping patients with diabetes, hypertension, arteriosclerosis and gastrointestinal diseases to recover.

02 Extraction Technology of Peanut Protein

There are many types of peanut protein products, which can be divided into peanut powder, peanut protein concentrate, peanut protein isolate, etc. Among them, peanut powder includes whole peanut powder, partially defatted peanut powder, defatted peanut powder, etc. Below are several methods for extracting peanut protein: pressing method, extraction method, water enzyme method, reverse micelle extraction technology, and alkaline solution acid precipitation method.

1) Pressing method

The pressing method is to extract some of the oil from peanuts to achieve the effect of simultaneously producing peanut cake. It can be divided into hot pressing method and cold pressing method. Although the hot pressing method can remove up to 80% to 90% of oil and fat, due to the high-temperature treatment used in the preparation process, most of the protein in the obtained peanut meal has denatured, the content of water-soluble protein has decreased, and the functional properties have also significantly decreased. The general cold pressing method is processed in an environment below 60 ℃, with the most complete retention of nutrients, but its oil extraction rate is low and degreasing is not thorough, so it is often used together with the extraction method.

2) Leaching method

The leaching process includes direct leaching process and pressing followed by leaching process. The former is suitable for some low oil containing oilseeds, while for peanuts with high oil content, it is suitable for pressing followed by leaching process. However, the production process of leaching method is relatively complex and costly, and the addition of volatile and flammable organic solvents also adds safety hazards.

3) Water enzyme method

With the development of biotechnology and enzyme preparations, people have begun to study the extraction of oil through enzyme treatment to obtain better nutritional value. The biggest advantage of water enzyme method is that it can effectively recover protein (or its hydrolysis products) from plant raw materials while extracting oil. Compared with traditional processes, water enzyme technology has simple equipment and safe operation, which can not only improve efficiency, but also has mild processing conditions, can produce low denaturation protein products, and hydrolyzed protein solution is easier to digest; The production process has relatively low energy consumption, a significant decrease in BOD and COD values in wastewater, less pollution, and is easy to treat.

4) Reverse micelle extraction technology

Reverse micelle extraction technology is a new type of extraction technology that dissolves surfactants in non-polar organic solvents, solubilizes a portion of water to form a "pool" to achieve protein extraction and oil separation. Due to the protective effect of the "water pool" on proteins, peanut protein with better functional properties can be obtained. Due to issues such as residual surfactants and lack of production equipment, this technology is still under preliminary research.

5) Alkali soluble acid precipitation method

The alkaline solution acid precipitation method is usually used to prepare separated proteins, which not only removes water-soluble sugars, but also removes components such as starch and cellulose. The resulting product has a protein content of up to 90%. However, the use of a large amount of acid and alkali in industrial production can cause a certain degree of environmental pollution.

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03 Application of Peanut Protein in Food

Adding some peanut protein to food in moderation can not only improve the nutritional value of food, but also improve food quality through the functional properties of peanut protein.

1) The application of peanut protein in meat products

In the processing of meat products, especially minced meat products, plant protein is not only a substitute, but also an essential raw material. Peanut protein powder is a good adhesive and filler for meat products. When added to sausages, fish sausages, and ham, it can effectively maintain the moisture content of the meat juice, maintain flavor substances during processing, promote fat absorption, and prevent oil leakage in the products. By adding peanut protein powder, the product achieves delicate tissue and good texture, with a usage amount of 5% to 10%.

2) The Application of Peanut Protein in Noodle Products

Adding peanut protein to noodles can not only improve the nutritional value of food, but also make the product structure loose, soft, and elastic. The quality of Mantou was improved by adding peanut protein powder as a nutrient in the production of Mantou. The elasticity and recovery of Mantou with peanut protein powder were higher than those without peanut protein powder.

3) The application of peanut protein in beverages

Adding peanut protein powder to beverages, as it does not contain cholesterol and is rich in protein, essential amino acids, vitamins, and unsaturated fatty acids, is easily absorbed by the human body and is a beverage with health benefits. After low-temperature defatting, peanut protein is processed by ultrafine grinding and mixed with high-quality proteins such as soybean powder and milk powder to produce a solid beverage with good blending performance of peanut protein milk powder, and the nutritional value of the product is improved. Adding peanut protein powder to milk to make yogurt can effectively improve the texture and sensory quality of the product. Peanut protein yogurt has a delicate tissue structure, uniform texture, and a sweet and sour taste. It has the dual flavor and nutritional effects of peanut protein and milk, improving the bioavailability and nutritional value of food.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
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2024-02-26

Shaanxi Huike Botanical Development Co., Ltd.

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Ms. Anne

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