Study on Properties of Emulsion Forming in Aqueous-enzymatic Extraction of Peanut Oil

doi:10.7506/spkx1002-6630-200901026

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 112-115.doi: 10.7506/spkx1002-6630-200901026

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Study on Properties of Emulsion Forming in Aqueous-enzymatic Extraction of Peanut Oil

WANG Ying-yao1,2，WANG Zhang2,*

(1. Academy of State Administration of Grain, Beijing 100037, China ；
2.College of Food Science, Jiangnan University, Wuxi 214122, China)

Received:2008-01-03 Revised:2008-04-02 Online:2009-01-01 Published:2010-12-29
Contact: WANG Ying-yao E-mail:wyy@chinagrain.org

Abstract

Abstract:

Taking emulsion forming in the aqueous-enzymatic extraction of peanut oil as study object, the amino acid composition, emulsion ability index, emulsion stability, secondary structure of adsorbing protein in emulsion surface, protein in continuous phase and peanut protein were compared respectively. The results indicated that the content of hydrophobic amino acid, emulsion ability index and emulsion stability of adsorbing protein in emulsion surface are higher than those of the protein in continuous phase and peanut protein. The rheological characteristics of the emulsion showed that the emulsion is a typical elasticity system, and the emulsion stability could be reduced by increasing temperature and shear rate.

Key words: peanut, aqueous-enzymatic extraction, emulsion, stability

CLC Number:

S879.6

WANG Ying-yao1,2，WANG Zhang2,*. Study on Properties of Emulsion Forming in Aqueous-enzymatic Extraction of Peanut Oil[J]. FOOD SCIENCE, 2009, 30(1): 112-115.

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Study on Properties of Emulsion Forming in Aqueous-enzymatic Extraction of Peanut Oil

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