Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal

Abstract

Abstract: Ultrasonic wave was applied for extraction of polysaccharides from peanut meal with alkali solution. Effects of ultrasonic temperature,ultrasonic power,ultrasonic time,alkali concentration and material-liquid ratio on extraction yield of polysaccharides were investigated,and the extraction process conditions were optimized by respond surface design. Yield of peanut polysaccharides by ultrasonic wave-assisted alkali extraction was compared with that by hot alkali extraction. And by scanning electron microscopy(SEM) observation,difference of dissolution way of polysaccharides from cells by hot water extraction,ultrasonic wave-assisted alkali extraction and ultrasonic wave-assisted water extraction were analyzed. Results showed that the optimum technological conditions are ultrasonic temperature 73 ℃,power 70 W,time 18.65 min,alkali concentration 2.12 mol/L and material-liquid ratio 1:20. Under these conditions,the yield of polysaccharides is 13.78%,increased by 4% compared with hot alkali extraction.

Key words: peanut polysaccharides, ultrasonic wave-assisted alkali extraction, response surface methodology, SEM

XUE Fang, YAN Rui, WANG Cheng-Ming. Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal[J]. FOOD SCIENCE, 2008, 29(8): 158-163 https://doi.org/

[1]	ZHAO Xin, CHENG Xiaoyu, LIU Li, ZHAO Bing, WANG Hui, LIU Bowen, WANG Le, ZHAO Yan, ZHANG Shunliang. Effect of Rosemary Extract on Oxidative Quality and Flavor Characteristics of Dried Penaeus vannamei [J]. FOOD SCIENCE, 2026, 47(2): 142-151.
[2]	LI Mingwei, LI Xiao, LIU Tong, WANG Wenjun, CHEN Yulong, ZHOU Long, XIA Xiaomeng. A Rapid Detection Method for Spoilage Levels of Multiple Ginger Varieties Based on Electronic Nose Combined with BPNN Optimized by Boosting [J]. FOOD SCIENCE, 2026, 47(10): 354-367.
[3]	LI Wenwen, YAO Dengjie, ZHANG Wenwen, ZENG Chunyin, NING Delu, ZHUANG Yongliang, LI Mengna, LI Lirong. Preservation Effect of Zein-Tea Polyphenol-Apple Pectin Self-assembled Coating on Fresh Walnut Kernels [J]. FOOD SCIENCE, 2025, 46(6): 236-244.
[4]	XU Jingwen, WU Rina, WANG Weiming, YAN Yiran, XIANG Xueqin, ZHAO Yulian, WU Junrui, WANG Yaqi, DENG Li, TONG Xing, SHI Haisu. Heterologous Expression of the Fibrinolytic Enzyme Gene from Bacillus velezensis 20-1, Isolated from Sojae Semen Praeparatum and Application of Recombinant Strain Containing It in the Production of Sojae Semen Praeparatum [J]. FOOD SCIENCE, 2025, 46(4): 68-80.
[5]	SUN Mingyang, ZANG Jiachen, ZHANG Tuo, ZHAO Guanghua, LÜ Chenyan. Protein Self-assembly: from Single-Molecule Design to Multidimensional Supramolecular Assembly [J]. FOOD SCIENCE, 2025, 46(24): 321-334.
[6]	CHEN Nini, CHEN Yulong, YE Mingqiang, YUE Shuli, LUO Zheng, DAI Fanwei, CHEN Feiping. Fibrous Soy Protein Nanocarrier Delivery: A Promising Strategy for Enhancing the Coloration Characteristics of Mulberry Anthocyanins [J]. FOOD SCIENCE, 2025, 46(22): 186-194.
[7]	YE Yongmao, GE Qingfeng, WU Mangang, YU Hai, LIU Rui. Effect of Nitric Oxide on Improving Chilled Pork Quality Based on OPLS-DA and Entropy-Weight Topsis Method [J]. FOOD SCIENCE, 2025, 46(16): 322-336.
[8]	DU Siqi, ZHANG Caiyu, ZHU Wenqing, LONG Liwei, SANG Yaxin, YU Wenlong, WANG Xianghong. Protein Oxidation and Formation Mechanism of Semicarbazide in Tenebrio molitor under Different Heating Temperatures [J]. FOOD SCIENCE, 2025, 46(16): 90-99.
[9]	CAO Weilin, ZHANG Yadong, XIANG Gangxing, CAI Haiyan, WANG Chaokai, LUO Huibo, XIA Yu, HUANG Dan, SHEN Yi. Effect of Bacillus subtilis on the Assembly Pattern of Microbial Communities in Fermented Grains for Nongxiangxing Baijiu [J]. FOOD SCIENCE, 2025, 46(15): 164-173.
[10]	REN Haiwei, LI Yunfan, ALIMIRE·Keremu, MA Donglin, GUO Xiaopeng, ZHANG Bingyun,ZHANG Zhiliang, LI Yantao, WEI Junqiang. Succession and Assembly Mechanism of Bacterial Communities in Different Grades of Jinhui Baijiu Daqu during Storage [J]. FOOD SCIENCE, 2025, 46(10): 108-119.
[11]	GAN Wanling, SU Wei, WANG Ying, LIU Xiaoli, ZHOU Jianzhong, FAN Linlin. Research Progress on the Formation of Self-Assembled Structures during in Vitro Lipid Digestion [J]. FOOD SCIENCE, 2025, 46(10): 325-339.
[12]	ZHAO Wenhong, HE Ying, GONG Zhaohai, GUAN Erqi. Multiscale Structural Characterization of the Assembly Mode of Amylose-Lycopene Complexes [J]. FOOD SCIENCE, 2024, 45(4): 18-25.
[13]	ZHOU Bin, LI Junjiao, GUO Dashan, WU Can, HU Yuying, CUI Bing. Formation Mechanism and Performance of Films through Reduced Glutathione-Induced Lysozyme Interface Assembly [J]. FOOD SCIENCE, 2024, 45(19): 208-215.
[14]	WU Xiaoyi, WU Hao, YANG Can, WEN Shiyu, DUAN Yanting, TAN Wenzhi, XIE Yufei, CHENG Yunhui, WEN Li. Research Advances in Protein Engineering to Enhance the Thermal Stability of Glycosidase [J]. FOOD SCIENCE, 2024, 45(19): 263-271.
[15]	MEI Xincheng, XU Xinglian, ZHAO Tinghui, WANG Peng, LI Lingqi, HUANG Tianran, YANG Yujia, WANG Weinan, ZHAO Yang. Effect of Lactic Acid-Assisted Low-Temperature Plasma on Preservation of Yellow-Feathered Broiler Carcass [J]. FOOD SCIENCE, 2024, 45(17): 206-215.

Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments