Wang Sicheng, Guo Yubao, Zhu Xiuling, Xie Dan, Wang Zhenzhen
School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China.
Foods. 2024 Feb 29;13(5):758. doi: 10.3390/foods13050758.
The effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret the high free oil yield and provide a basis for the full utilization of peanut protein resources. The roasting-assisted aqueous ethanol extraction of peanut oil obtained a free oil yield of 97.74% and a protein retention rate of 75.80% in the dreg. The water-holding capacity of dreg proteins increased significantly, and the oil-holding capacity and surface hydrophobicity decreased significantly, reducing the binding ability with oil and thus facilitating the release of oil. Although the relative crystallinity and denaturation enthalpy of the dreg proteins decreased slightly, the denaturation temperatures remained unchanged. Infrared and Raman spectra identified decreases in the C-H stretching vibration, Fermi resonance and α-helix, and increases in random coil, β-sheet and β-turn, showing a slight decrease in the overall ordering of proteins. After the roasting treatment, 62.57-135.33% of the protein functional properties were still preserved. Therefore, the roasting-assisted aqueous ethanol extraction of peanut oil is beneficial for fully utilizing the oil and protein resources in peanuts.
研究了焙烤辅助水乙醇法提取花生油对粕蛋白结构和功能特性的影响，以解释高游离油得率，并为花生蛋白资源的充分利用提供依据。焙烤辅助水乙醇法提取花生油，粕中游离油得率为97.74%，蛋白保留率为75.80%。粕蛋白的持水能力显著提高，持油能力和表面疏水性显著降低，降低了与油的结合能力，从而促进了油的释放。虽然粕蛋白的相对结晶度和变性焓略有降低，但变性温度保持不变。红外光谱和拉曼光谱表明，C-H伸缩振动、费米共振和α-螺旋减少，无规卷曲、β-折叠和β-转角增加，表明蛋白质的整体有序性略有下降。经过焙烤处理后，仍保留了62.57-135.33%的蛋白质功能特性。因此，焙烤辅助水乙醇法提取花生油有利于充分利用花生中的油脂和蛋白质资源。
