A Review of Preparation, Functional Properties and Edible Uses of Peanut Protein Products

doi:10.7506/spkx1002-6630-201017105

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 476-479.doi: 10.7506/spkx1002-6630-201017105

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A Review of Preparation, Functional Properties and Edible Uses of Peanut Protein Products

XU Wei-yan1，WANG Wei-dong1,2，QIN Wei-dong1,*

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China；
2. Jiangsu Engineering Research Center for Food Biology Processing, Xuzhou 221008, China

Received:2010-06-27 Online:2010-09-15 Published:2010-12-29
Contact: XU Wei-yan E-mail:snsb2008@yahoo.cn

Abstract

Abstract:

Peanuts are rich in nutrients and an excellent source of proteins. At present various forms of peanut proteins are utilized for their functional effects rather than their nutritional properties. This article summarizes recent advances in preparation and nutritional and functional effects of peanut protein products as a food ingredient, briefly analyzes factors affecting their functional properties and introduces their edible uses, which will provide useful references for further studying functional properties of peanut proteins and extending their applications.

Key words: peanut, protein, functional properties

CLC Number:

TS229

XU Wei-yan1，WANG Wei-dong1,2，QIN Wei-dong1,*. A Review of Preparation, Functional Properties and Edible Uses of Peanut Protein Products[J]. FOOD SCIENCE, 2010, 31(17): 476-479.

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A Review of Preparation, Functional Properties and Edible Uses of Peanut Protein Products

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