Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein

Abstract

Cell wall degrading enzymes break down the cell wall by degrading the main cell wall components and destroying structure of the cell wall without influencing the protein. Effects of various enzymes (Viscozyme® L, cellulase, hemicellulase, and pectinase) on the molecular weight distribution of peanut protein and yield of peanut protein and oil bodies during an aqueous enzymatic extraction process were investigated in this study. The molecular weight distribution of peanut protein was not changed, and Viscozyme® L was selected to assist peanut protein and oil bodies extraction by the aqueous extraction process. The aqueous enzymatic extraction process was optimized by a signal factor experiment and response surface methodology, and the optimal condition was enzyme hydrolysis temperature of 52°C, solid-liquid ratio of 1 : 4, enzyme concentration of 1.35%, and enzyme hydrolysis time of 90 min. A peanut protein yield of 78.60% and oil bodies yield of 48.44% were achieved under the optimal condition. Compared with commercial peanut protein powder (CPPP), the solubility and foaming properties of peanut protein powder obtained by aqueous enzymatic extraction (AEEPPP) were a little lower. However, the functional properties of foam stability, emulsifying activity, emulsifying stability, water holding capacity, and oil holding capacity of AEEPPP were better than that of CPPP.

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

“…Peanut emulsion extracted by AEE contains 76.7% ± 0.3% oil, water 18.5% ± 0.1%, 2.2% ± 0.2% protein, and 1.9% ± 0.3% phospholipid (Liu et al., 2020). The oil droplets are wrapped in layers of interfacial membrane formed by the combination of proteins and phospholipids; this subcellular structure is called the oil body.…”

“…The emulsion was prepared according to Liu et al. (2020). Peeled peanuts were crushed for 10 s using a high‐speed universal grinder, and the crushed peanuts (20 g) were dispersed in distilled water (1:4 w/v, 25°C).…”

“…Cell wall‐degrading enzymes can effectively degrade plant cell walls, releasing the oil and protein in the oily cells. In a previous study, we extracted peanut oil and protein using Viscozyme L and obtained an 80.3% yield of peanut oil along with a 78.6% yield of unhydrolyzed peanut protein (Liu et al., 2020). Moreover, the emulsification and foam stability of the peanut protein extracted by cell wall‐degrading enzymes are superior to those of commercially available peanut protein powder.…”

Biochemical Prospects of Various Microbial Pectinase and Pectin: An Approachable Concept in Pharmaceutical Bioprocessing

“…To avoid this, most of the oil processing or pharmaceutical or cosmetic industry uses pectinase enzymes during the extraction process to destroy the emulsifying properties of pectin and promote the liquefaction of cell wall components, ultimately yielding a better volume of products. Moreover, the oils extracted through the enzymatic processes are enabled to retain the elevated concentration of phytocompounds like polyphenols, essential proteins, antioxidants, lipophilic bioactive compounds, and vitamin E with improving storage stability (157)(158)(159)(160).…”

Aqueous enzymatic extraction of palm kernel oil

“…The extraction efficiency of AEE on some oilseeds materials such as soybean, peanut, sesame, and Moringa oleifera, as well as shrimp by-product has been reported as higher (Liu et al 2020;Wenwei et al 2019;Mat Yusoff et al 2016;Mat Yusoff et al 2015;Latif and Anwar 2011). Enzymes could hydrolize the cell wall of oil bearing materials releasing oil to the system (Liu et al 2020;Mat Yusoff et al 2016;Mat Yusoff et al 2015;Li et al 2011;Latif and Anwar 2011). The use of enzyme in an AEE process has some advantages including being environmentally friendly, inexpensive because of the use of water as solvent, easy to separate, and finally, having better appearance and taste of the oil product (Mat Yusoff et al 2015).…”