Abstract: Concentrated peanut protein was extracted from defatted peanut protein powder using aquatic ethanol and then hydrolyzed by bromelain. The hydrolysate obtained, glutamine transaminase (TGase) and wheat flour were used to manufacture noodles. The orthogonal array design method was applied to optimize the formulation of noodles based on sensory evaluation. Noodles based on 8% hydrolyzed peanut protein and 900 U/kg TGase revealed the best quality. The presence of hydrolyzed peanut protein could effectively improve noodle quality and nutritional value.

Key words: defatted peanut protein, bromelain, glutamine transaminase