Processing variables in peanut protein preparation

Abstract

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.

Production of Peanut Protein

“…In screening, the smaller particle sizes retained the greatest amount Of moisture. This is in contrast to centrifugation, for which the smaller the particle size, the less the amount of moisture retained (6).…”

Peanut protein and product functionality

“…Clemson Univ., full-fat, partially-defatted, and defatted flakes (31-33) Texas A&M Univ., aqueous processed full-and low [or partially-defatted]-fat concentrates and isolate (38,(44)(45)(46)(47)50) Gold Kist extensive and mild heat processed flours (28)(29)(30) Georgia Experiment Station flour (51) Pert blanched, defatted, Crown Test No. 1, and AVOCA flours (38,41,(44)(45)(46)(47)50) Swift direct solvent extraction processed flour i52,53) Southern Regional Research Center (SRRC) hexane defatted and liquid cyclone processed (LCP) flours (40,41) Univ. Florida, freeze-dried and spray-dried concentrates (54,55) Georgia Institute of Technology isolate (50) Table 1).…”

Effect of organic on the proteins extracted from peanuts

“…oil is normally removed from oilseeds by mechanical pressing, extraction with solvents, or a combination of the two methods (Gastrock et al, 1965). The cake or meal residue from edible oilseeds is further processed for use as a feed or as food products (Pominski et al, 1951). Processing conditions are selected to remove the maximum amount of oil with the least amount of harmful effects on the nutritive value of the meal.…”