Optimization of the protein concentration process from residual peanut oil-cake

Abstract

The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precipitation conditions were used: water/ flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCl concentration (0 and 0.5 M), extraction time (30, 60 and 120 min), temperature (25, 40 and 60 °C), extraction stages (1, 2 and 3), and precipitation pH (4, 4.5 and 5). The extraction and precipitation conditions which showed the highest protein yield were 10:1 water/flour ratio, extraction at pH 9, no NaCl, 2 extraction stages of 30 min at 40 °C and precipitation at pH 4.5. Under these conditions, the peanut protein concentrate (PC) contained 86.22% protein, while the initial POC had 38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it adds value to an industry residue.<br><br>El objetivo de este trabajo fue encontrar las mejores condiciones para obtener un concentrado de proteínas a partir de la torta residual de maní (POC). El estudio se llevó a cabo en POC provenientes de la extracción industrial de aceite de maní. Se utilizaron distintas condiciones para la extracción y precipitación de proteínas: relación agua / harina (10:1, 20:1 y 30:1), pH de extracción (8, 9 y 10), concentración de NaCl (0 y 0,5 M), tiempo de extracción (30, 60 y 120 min), temperatura (25, 40 y 60 °C), número de etapas de extracción (1, 2 y 3), y el pH de precipitación (4, 4,5 y 5). Las condiciones de extracción y de precipitación que mostraron mayor rendimiento de proteína fueron: relación de 10:1 en agua / harina, pH de extracción de 9, en ausencia de NaCl, 2 etapas de extracción de 30 min cada una a 40 °C y el pH de precipitación de 4,5. En estas condiciones, el concentrado de proteína de maní (PC) fue de 86,22%, mientras que el porcentaje de proteínas de la POC inicial fue de 38,04%. Las POC son una fuente alternativa de proteínas que pueden ser utilizadas para el consumo humano o la alimentación animal. De esta manera, se le puede dar un valor agregado extra a un residuo de la industria del aceite del maní

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

“…The protein content of the concentrate was 72.80%. This was lower compared with the average of 79.36% protein content obtained from groundnut flour at pH 8-10 ( Gayol et al, 2013). The difference may probably be due to differences in extraction pH (Garba & Kaur, 2014).…”

“…First, the beany flavor of many legumes often results in low acceptability (Mune, Minka, & Mboma, ). Second, there is the problem of poor digestibility of leguminous crops owing to the presence of oligosaccharides which are not easily digested (Gayol, Pramparo, Nepote, Fernendez, & Grosso, ). Consequently, proteins in legumes/nuts are of poor quality and low biological value (Garba & Kaur, ).…”

“…Groundnut protein concentrate (GPC) is extracted or prepared from groundnut through various methods such as isoelectric precipitation, aqueous precipitation, and alcoholic precipitation (Mouecoucou, Villaume, Sanchez, & Mejean, 2004). Several workers have reported the potential/benefits and the functional properties of GPC (Garba & Kaur, 2014;Gayol et al, 2013;Wu, Wang, Ma, & Ren, 2009;Yu, Ahmedna, & Goktepe, 2007). The objective of this study was to determine the functional and pasting properties of GPC and wheat flour blends.…”

Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging

“…Gayol et al . () observed peanut oil cake and peanut concentrate with high percentages of Asp, Glx, and Cys + Val + Met. Amino acid composition reported for others raw materials commonly used in the preparation of biodegradable films, showed Glx (9.11%) and aspartic acid (5.91%) as the major amino acid in defatted soy flour and, Glx (12.48%) and Arg (6.73%) in cottonseed flour (USDA, ).…”

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

“…However, when full‐fat peanut flour was used, the protein content (PP) of the final extracted product was 77%, probably due to the presence of oil in the feedstock. The high oil content reduced the efficiency of protein extraction due to the formation of emulsions with protein during extraction (Gayol and others ). The final PY calculated as the ratio between final and initial solids (PY, Table ) indicated that the defatted soybean flour gave almost twice the yield (37.2%) compared to the peanut counterpart (19.4%).…”