The preparation of peanut meal protein in low temperature and the stability in beverage

Abstract

Abstract: Alkaline extraction and acid precipitation were employed to produce peanut protein isolate, and the preparation processing of peanut protein beverage was investigated. The results showed that under the optimum conditions, the extraction rate of peanut protein isolate was nearly 90.25%.The SDS-PAGE indicated that the that the electrophoretic bands of this peanut protein are consistent with typical bands of peanut protein.Then,some functional properties of this protein were analyzed, such as NSI, emulsifying activity and stability. Particle size analysis show that the D[4,3] is 4.31μm, and the date of LUMisizer is 26.66%/h. The beverage prepared from the cold pressed peanut cake have a significant stability, which provides a new way for this field.

Key words: The cold pressed peanut cake, Peanut protein isolate, Peanut protein drinks, Particle size, Stability

CLC Number:

TS201.1

Wang Ying Ying-Yao WANG Jian-Xue LIU Jian-Xue. The preparation of peanut meal protein in low temperature and the stability in beverage[J]. FOOD SCIENCE, 0, (): 0-0.

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