Pilot‐plant manufacture of peanut protein

Arthur, Jett C.; Crovetto, Andrea; Molaison, L. J.; Guilbeau, W. F.; Altschul, Aaron M.

doi:10.1007/bf02593289

Cited by 12 publications

(6 citation statements)

References 6 publications

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“…Some preliminary studies focused on the nutritional aspects (chiefly amino acids profile) of plant proteins (e.g. peanut, soy and wheat proteins) (Kelley and Baum 1953;Hove, Carpenter, and Harrel 1945;Arthur et al 1948). Researchers went further, investigating isolation procedures of proteins, particularly on soybean for a better amino acids composition in the sixties (Byers 1961;Pomeranz 1965;Szmelcman and Guggenheim 1967) and to partially replace animal proteins in food applications, such as the meat industry by the seventies (Hanafy, Seddik, and Aref 1970;Childers 1972;Milner 1974).…”

Section: ***Table 1***mentioning

confidence: 99%

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Boukid

Rosell

Rosene

et al. 2021

Critical Reviews in Food Science and Nutrition

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Consumer interest in protein rich diets are increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/ variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create personalized food.

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Section: ***Table 1***mentioning

confidence: 99%

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Boukid

Rosell

Rosene

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…Peptization of the meals was accomplished by adjusting to pH 7.5, using sodium hydroxide, and subsequent protein precipitations were made at pH 4.5 with sulfur dioxide as the precipitating agent (1,4,5). Peptization of the meals was accomplished by adjusting to pH 7.5, using sodium hydroxide, and subsequent protein precipitations were made at pH 4.5 with sulfur dioxide as the precipitating agent (1,4,5).…”

Section: General Chemical Processing Conditionsmentioning

confidence: 99%

“…Now, nitrogen recovery = total soluble nitrogen available --(soluble nitrogen in spent meal q-nitrogen in supernatant liquid) giving tile following equation : N~ = VT P~ --(Vs PT q-VD PD) (1) and percentage of recoverable protein or nitrogen may be expressed as follows: No = weight of nitrogen-in original meal, grams.…”

Section: General Formula For Protein Recoverymentioning

confidence: 99%

“…The data rep0rtec~ in the literature include the following: the influence of storage (9), pH (3,4,8), salts (4), acids (5), and heat, humidity, and length of treatment (6) on the peptizability of the nitrogeneous constituents of the meal; a method for producing light-colored protein (2); the influence of temperature of extract liquor during precipitation of the protein and rate of addition of sulfur dioxide on the settling rate of precipitated peanut protein curds (1). The data rep0rtec~ in the literature include the following: the influence of storage (9), pH (3,4,8), salts (4), acids (5), and heat, humidity, and length of treatment (6) on the peptizability of the nitrogeneous constituents of the meal; a method for producing light-colored protein (2); the influence of temperature of extract liquor during precipitation of the protein and rate of addition of sulfur dioxide on the settling rate of precipitated peanut protein curds (1).…”

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Processing variables in peanut protein preparation

Pominski

Laborde

Cirino

et al. 1951

J Americ Oil Chem Soc

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Summary A general equation was derived with which the percentage yield of protein may be calculated for a solvent‐extracted peanut meal at various water‐meal ratios. Results of investigations showed that nitrogen solubility for ground and unground meal increased slowly with temperature but was little affected by the water‐meal ratio and that peptization might be considered complete in 30 minutes. For unground meal the yield of protein increased with increase in water‐meal ratio. Low water‐meal ratios left excessive amounts of peptized protein in the spent pulp. The ratio by weight of peptizing liquid in spent pulp to original meal at all water‐meal ratios was practically a constant. Repeated peptizations increased the yield, indicating the desirability of a countercurrent system of peptization. Grinding of meal resulted in increased peptization and increased protein yields.

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“…

SEVERALpublications of this laboratory have described laboratory scale (6) and pilot plant production (1,2) of peanut protein from hexane-extracted peanut meal.Results in a laboratory investigation of processing variables ( 6), including a study of the effects of the water-to-meal ratio on the protein extraction and nitrogen solubility, indicated that successive peptizations of the extracted meal increased the yields of protein products. The present investigation was conducted to

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confidence: 99%