College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China.
College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
J Food Sci. 2020 Jun;85(6):1772-1780. doi: 10.1111/1750-3841.15158. Epub 2020 Jun 2.
The combined application of CaCl and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl , the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta-potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl changed the subunit structure of the peanut OB interface proteins and promoted the cross-linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.
氯化钙和 Alcalase 2.4 L 的联合应用评估为一种破坏花生油体（OB）乳液并提高出油率的方法。添加 5 mM 氯化钙后，出油率达到 92.0%，与单独使用 Alcalase 2.4 L 获得的出油率相似，所需酶用量减少了约 60 倍。此外，还研究了水提取过程中的脱乳化机制。粒径和 Zeta 电位测量表明，添加氯化钙后花生 OB 乳液的稳定性显著降低。在这些条件下，Alcalase 2.4 L 的脱乳化效果更为高效。SDS-PAGE 结果表明，添加氯化钙改变了花生 OB 界面蛋白的亚基结构，并促进了 arachin Ara h3 同工型之间的交联，导致乳液不稳定。
