Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing

Li, Pengfei; Zhang, Wenbin; Han, Xin; Liu, Junjun; Liu, Yuan Yuan; Gasmalla, Mohammed Abdalbasit A.; Yang, Ruijin

doi:10.1016/j.jfoodeng.2017.02.009

Cited by 38 publications

(26 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The methods of freezing–thawing demulsification and heating demulsification were those proposed by Li et al. with some minor modifications . The heating method for peanut emulsion was conducted at 90 °C for 30 min in oil bath, and the free oil was collected.…”

Section: Methodsmentioning

confidence: 99%

“…In comparison with pressing and leaching, aqueous enzymatic extraction (AEE) is environmentally friendly, and the operation conditions are mild . In addition, the obtained by‐products, such as proteins, have good functional properties and do not contain toxic substances . In the past decades, AEE has been widely studied for soybeans, peanuts, sunflower seeds, rapeseed, walnut, moringa oleifera seed, and other edible oil crops.…”

Section: Introductionmentioning

confidence: 99%

“…However, an oil‐in‐water (O/W) emulsion, also called cream emulsion, is usually produced during AEE, which requires post‐extraction de‐emulsification to recover and enhance the oil yield . Many efforts have been reported for the demulsification of cream emulsion from AEE, including heating, freezing and thawing, enzyme, solvent, and other methods. Because of the long time and high cost, the applications of these mentioned methods are limited.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Liu

Xiao

Yang

et al. 2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Aqueous enzymatic extraction (AEE) is an environmentally friendly edible-oil-extraction process that can also provide edible protein. However, the AEE process may form a stable emulsion in most cases, which seriously limits the large-scale industry applications for producing vegetable oils. In this study, the salt-assisted microwave radiation demulsification of the oil-rich emulsion prepared with AEE from peanuts is investigated. The microwave demulsification method is compared with other conventional demulsification methods, including heating, and freezing-thawing. The salt-assisted microwave demulsification of the emulsions shows a greater free oil yield than conventional heating demulsification. Moreover, the microwave demulsification shows a similar free oil yield in less time than freezing-thawing method. Under the optimal operating conditions of demulsification, the free oil yield can reach 92.3% with CaCl 2 -assisted microwave demulsification for only 2 min. In addition, the oxidative properties and the fatty acid compositions of the demulsified peanut oil are investigated. No significant difference in the fatty acid composition is observed among salt-assisted microwave, freezing-thawing, and heating demulsified oil. The oxidative properties of the salt-assisted microwave demulsified peanut oil is better than the conventional heating demulsified oil. Thus, salt-assisted microwave demulsification provides a quick and effective demulsification method to obtain vegetable oils with high quality. Practical Applications: Aqueous enzymatic extraction (AEE) is an environmentally friendly edible-oil-extraction process. To solve the problem of stable emulsion formed during AEE process, the salt-assisted microwave demulsification of the oil-rich emulsion prepared with AEE is developed with high efficiency (demulsification for 2 min). In addition, the oxidative properties of the microwave demulsified oil is better than the conventional heating demulsified oil.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Liu

Xiao

Yang

et al. 2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Li et al. (2017) reported that the protein salts out of high NaCl concentrations, and this undermines the stability of cream emulsions and induces the release of more free oil. All three ion treatments above destabilized the cream emulsion.…”

Section: Resultsmentioning

confidence: 99%

“…In EAEP, proteins in the cream fraction are considered to be the main stabilizers of cream emulsions (Wu, Johnson, & Jung, 2009). Furthermore, it was reported that proteases are more effective for demulsification of cream emulsions than phospholipases and amylases (Li et al., 2017). A similar result has been reported about the soybean oil extraction (Jung & Mahfuz, 2009).…”

Section: Introductionmentioning

confidence: 99%

Combination of Alcalase 2.4 L and CaCl₂ for aqueous extraction of peanut oil

Zhou

Chen

Liu

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

The combined application of CaCl2 and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl2, the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta‐potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl2 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS–PAGE results showed that adding CaCl2 changed the subunit structure of the peanut OB interface proteins and promoted the cross‐linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.

show abstract

Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism

et al. 2021

View full text Add to dashboard Cite

Backgrounds and objectives Emulsion is formed during the aqueous enzymatic extraction (AEE) of peanut oil and protein. Protein and phospholipid, the main emulsifiers, play an important role in the stability of this emulsion. In this study, phospholipase A1, phospholipase A2, phospholipase D, papain, or Alcalase 2.4 L was used as demulsification agents. The phospholipid composition, interfacial protein concentration and composition, viscosity, particle diameter distribution, and microstructure of the emulsion during demulsification were evaluated. Findings Nuclear magnetic resonance analysis showed that the content of phosphatidylcholine decreased by 12.3% after treatment with the three phospholipases, whereas the content of phosphatidic acid increased 9 times. Treatment with protease caused the molecular weight of interfacial proteins and the viscosity of the emulsion significantly decreased, and the average particle diameter increased 8 times. Conclusions The free oil yields obtained using PLA1, PLA1/PLA2, PLD, Alcalase 2.4 L, and papain were 45.6%, 85.3%, 30.7%, 84.3%, and 93.8%, respectively. Papain destroyed the interfacial membrane of the emulsion and had the best demulsification effect. Significance and novelty The findings solve the problem of difficult demulsification during the extraction of peanut oil by AEE and provide a theoretical basis for the large‐scale industrial application of the demonstrated demulsification method.

show abstract

Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing

Cited by 38 publications

References 40 publications

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Combination of Alcalase 2.4 L and CaCl₂ for aqueous extraction of peanut oil

Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism

Contact Info

Product

Resources

About

Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing

Cited by 38 publications

References 40 publications

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Combination of Alcalase 2.4 L and CaCl2 for aqueous extraction of peanut oil

Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism

Contact Info

Product

Resources

About

Combination of Alcalase 2.4 L and CaCl₂ for aqueous extraction of peanut oil