FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 196-201.doi: 10.7506/spkx1002-6630-201020040

• Processing Technology • Previous Articles     Next Articles

Optimization of the Extraction of Peanut Protein Isolate

JIAO Li-yuan1,2，LU Jing-jun3，LU Feng-sheng4，YU Li-na2，YANG Qing-li2,*，SUN Jie2，BI Jie2，ZHANG Chu-shu2   

  1. 1. College of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China；
    2. Shandong Peanut Research Institute, Qingdao 266100, China；3. Committee on Agriculture of Linyi, Linyi 276000, China；
    4. County Forestry Bureau of Yishui, Yishui 276400, China
  • Received:2010-06-19 Revised:2010-09-14 Online:2010-10-25 Published:2010-12-29
  • Contact: YANG Qing-li2 E-mail:rice407@163.com

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Abstract:

Alkali extraction followed by acid precipitation was used to extract peanut protein isolate from defatted peanut powder. The extraction procedure was optimized by response surface methodology (RMS) on the basis of single factor experiments. Extraction time and pH exhibited a significant nonlinear effect on the purity of peanut protein isolate. The optimal extraction conditions were determined to be: extraction time, 131 min; extraction temperature, 50 ℃; alkali extraction pH, 10; and material/liquid ratio, 1:12. The purity and yield of peanut protein isolate were 95.05% and 71%, respectively, under the optimized extraction conditions.

Key words: peanut protein powder, peanut protein isolate, alkali extraction followed by acid precipitation, response surface methodologymethodology

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