Study on Water Solubility of Peanut Texture Protein

Abstract

Abstract: The effects of the composition of peanut texture protein on solubility were studied in this paper. Materials were exturded at 13% moisture content, 170 ℃ temperature and 2000 r/min screw speed. The results showed that lower textnre degree of product resulted in the increase of fat content of skimmed peanut flour results in higher protein solubility; Higher starch content improvs texture protein solubility because amylopectin destroys cross-linking of protein; The effects of α-starch on protein molecular are stronger than amylopectin; Aspartame plays an important role on the protein molecule rearrangement and structure recombination; The effects of lecithin on protein cross-linking are stronger than amylopectin but lower than amylose.

Key words: peanut, extrusion, texturized protein (TPP), protein solubility

ZHANG Min, GUO Shun-Tang. Study on Water Solubility of Peanut Texture Protein[J]. FOOD SCIENCE, 2007, 28(8): 69-71.

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Study on Water Solubility of Peanut Texture Protein

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