The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds,which have become increasingly popular in recent years.However,there are few studies on mass transfer...The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds,which have become increasingly popular in recent years.However,there are few studies on mass transfer processes and models,which are helpful to better control the extraction process of oils and proteins.In this paper,mass transfer process of peanut protein extracted by bis(2-ethylhexyl)sodium sulfosuccinate(AOT)/isooctane reverse micelles was investigated.The effects of stirring speed(0,70,140,and 210 r/min),temperature of extraction(30,35,40,45,and 50℃),peanut flour particle size(0.355,0.450,0.600,and 0.900 mm)and solidliquid ratio(0.010,0.0125,0.015,0.0175,and 0.020 g/mL)on extraction rate were examined.The results showed that extraction rate increased with temperature rising,particle size reduction as well as solid-liquid ratio increase respectively,while little effect of stirring speed(P>0.05)was observed.The apparent activation energy of extraction process was calculated as 10.02 kJ/mol and Arrhenius constant(A)was 1.91 by Arrhenius equation.There was a linear relationship between reaction rate constant and the square of the inverse of initial particle radius(1/r_(0)^(2))(P<0.05).This phenomenon and this shrinking core model were anastomosed.In brief,the extraction process was controlled by the diffusion of protein from the virgin zone interface of particle through the reacted zone and it was in line with the first order reaction.Mass transfer kinetics of peanut protein extracted by reverse micelles was established and it was verified by experimental results.The results provide an important theoretical guidance for industrial production of peanut protein separation and purification.展开更多
As naturally sourced proteins,peanut proteins have garnered significant attention from the food industry,owing to their numerous advantages,such as easy extraction,non-pungency,and high bioavailability.Furthermore,pea...As naturally sourced proteins,peanut proteins have garnered significant attention from the food industry,owing to their numerous advantages,such as easy extraction,non-pungency,and high bioavailability.Furthermore,peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate,making them an appealing protein source in food products and a promising alternative to animal protein.In this paper,the recent works on the extraction method,modification method,and application of peanut proteins were reviewed.Both advantages and disadvantages of current extraction and modification were discussed.Recently updated information about peanut protein research was summarized.Based on these,the prospection of peanut proteins research was presented,which may be instructive for future research in this field.Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.展开更多
This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH,heating temperature,processing time and other alkali liquor conditions on the molecular structure of the peanu...This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH,heating temperature,processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcumin was loaded in modified peanut protein.The results of the study are as follows:Within the alkaline range of 8<pH<12,the percentage of amino acid residue(AAR)and-turns first increased and then decreased with the increasing pH,and the percentage of AAR reached a maximum 5.21±0.33%when the pH was 11(p<0.01).The percentage of˛-helices andβ-sheets gradually decreased with increasing pH,while that of random coils gradually increased with increasing pH,reaching a maximum 11.24±0.87%when the pH was 11(p<0.05).Within the range of the heating temperature 75℃<T<95℃,the percentage of random coils andβ-sheets gradually increased with increasing heating temperature,while that of-helices and AAR gradually decreased with increasing heating temperature;they remained unchanged when the heating temperature was 90℃,and then decreased to(10.41±1.18%;p<0.01)and(4.02±2.12%;p<0.01),respectively.Within the range of 5 min<t<20 min,the percentage of random coils and AAR gradually increased with increasing heating time,while the percentage ofα-helices decreased from 11.83±1.04%to 10.75±2.34%with increased heating time(p<0.01).The optimum conditions for hot alkali modification of peanut protein as followed:heating temperature of 90℃,heating time of 20 min and a pH of alkali liquor of 11.Under these optimum conditions,the embedding rate of curcumin by the modified protein can reach 88.32±1.29%.展开更多
The aim of this study was to detect the size changes of reverse micelles after extraction of peanut protein and their forward extraction rates. Factors that affect the size of reverse micelles and the extraction of pe...The aim of this study was to detect the size changes of reverse micelles after extraction of peanut protein and their forward extraction rates. Factors that affect the size of reverse micelles and the extraction of peanut protein were also investigated. The size of reverse micelles and the size changes were measured according to the theory of dynamic light scattering under different conditions such as different sodium bis(2-ethylhexyl) sulfosuccinate(AOT) concentrations, p H values, ion concentrations, and salt species.With the increase of AOT surfactant concentrations in a certain range, the size of empty and full reverse micelles increased and the forward extraction rate decreased. The effect of pH on empty reverse micelles was not significant. However, the effect of pH on the full reverse micelle size and forward extraction rate were significant. Its forward extraction rate increased to the maximum39.6% at pH 7.5. The increase of the salt concentration of a buffer solution in a certain range decreased the size of empty and full reverse micelles and reduced the forward extraction rate of peanut protein. Ionic species had important effects on reverse micelles and peanut protein extraction. An increase in the amount of buffer solution enlarged the empty reverse micelle size in 0.03%-0.11%(V/V). However, it did not translate to a larger reverse micelle size. The size of the empty reverse micelles containing K_2SO_2 reached 24.1 nm with a 0.19%(V/V) buffer solution added. The sizes of the full reverse micelles were larger than those of the empty reverse micelles after forward extraction. However, maximum sizes were achieved with the addition of a 0.03%(V/V) buffer solution. The amount of 0.03%(V/V) buffer solution added was appropriate for extracting peanut protein.展开更多
This study focuses on the non-linear rheological property and microstructure of peanut protein isolate(PPI)aggregation suspension.The impact of higher harmonics(I3 and I5)on fundamental stress wave during large amplit...This study focuses on the non-linear rheological property and microstructure of peanut protein isolate(PPI)aggregation suspension.The impact of higher harmonics(I3 and I5)on fundamental stress wave during large amplitude oscillatory shear test was studied.Rheological test show that storage modulus G′and loss modulus G″increased with increasing PPI concentration.The non-linear viscoelastic properties of PPI suspension with different concentration were investigated.Using confocal laser-scanning microscopy method,this research explored the microstructure of PPI suspension as well as the fractal dimensions.The new critical strain indirect method combined with Wu-Morbidelli model to calculate the fractal dimension(2.9225)is very close to the actual fractal dimension(2.9206).Fourier Transform Rheology was adopted to get the new critical strain for fractal dimension calculation,which was proved to be feasible.展开更多
The dynamic rheological properties of peanut protein isolate(PPI)suspension and acid-induced PPI gels were studied.In frequency sweep test,the storage modulus(G′)and the loss modulus(G″)of PPI aggregation suspension...The dynamic rheological properties of peanut protein isolate(PPI)suspension and acid-induced PPI gels were studied.In frequency sweep test,the storage modulus(G′)and the loss modulus(G″)of PPI aggregation suspensions at different concentrations increased with the increase of frequency.The steady state shear flow test showed that PPI aggregation suspension had a thinning behavior of the shear,and the image of steady shear curve fitted the Carreau model.After gel formation,acid-induced PPI gels showed a typical Type I behavior(strain thinning)in strain sweep test,meaning that PPI gel got easily broken down,and there was a very small opportunity for the protein molecules to re-establish the network.Compared with the strain sweep of PPI aggregation suspensions and gels,the range of the storage modulus existed a dramatic difference,which could get about tenfold.As the frequency increased,both elasticity and viscosity increased in frequency sweep test,which indicated that the frequency dependence of the storage modulus increased with the increase of concentration.展开更多
This study was undertaken to investigate the feasibility of near-infrared(NIR) hyperspectral imaging(1 000–2 500 nm) for non-destructive and quantitative prediction of protein content in peanut kernels. Partial least...This study was undertaken to investigate the feasibility of near-infrared(NIR) hyperspectral imaging(1 000–2 500 nm) for non-destructive and quantitative prediction of protein content in peanut kernels. Partial least squares regression(PLSR) calibration model was established between the spectral data extracted from the hyperspectral images and the reference measured protein content values, with the coefficient of determination of prediction(R_P^2) of 0.885 and root mean square error of prediction(RMSEP) of 0.465%.Regression coefficients(RC) from PLSR analysis were used to identify the most essential wavelengths that had the greatest influence on changes in the protein content. Eight optimal wavelengths were selected by RC and its corresponding simplified RC-PLSR prediction model was also obtained, showing better performance with a higher R_P^2 of 0.870 and a lower RMSEP of 0.494%. The results indicate that hyperspectral imaging with PLSR analysis can be used as a rapid and non-destructive method for predicting protein content in peanut.展开更多
花生是较常见的重要食物过敏原之一。本研究采用石油醚对花生进行脱脂处理,利用硫酸铵盐析、透析、葡聚糖凝胶(Sephadex G-150)分离纯化花生蛋白,通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)法确定花生主要蛋白分子量为15、20、35...花生是较常见的重要食物过敏原之一。本研究采用石油醚对花生进行脱脂处理,利用硫酸铵盐析、透析、葡聚糖凝胶(Sephadex G-150)分离纯化花生蛋白,通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)法确定花生主要蛋白分子量为15、20、35和60 ku左右,Western–Blotting免疫印迹试验确定花生过敏原性蛋白分子量为63.5 ku;通过质谱测序得到31条有效蛋白肽段,其中5条肽段的谱图数较高,占总谱图数的49.6%,分别是KLEYDPRCVYDTGAT、AFNAEFNEIRRVLLEE、DNVIDQIEKQAK、PYSPSQDPDRRDPY和QDPYSPSQDPDR,并以此推断这些肽段为花生致敏蛋白Ara h 1和Ara h 2的主要肽段过敏序列,成功运用蛋白肽段推断与之对应的蛋白质种类,为进一步明确花生过敏原的致敏机理奠定基础。但花生过敏蛋白构象结构复杂,需要通过其他手段进一步开展研究工作。展开更多
Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and botanically named as Arachis hypogaea. Peanuts are consumed in many forms such as boiled peanuts, peanut oil, peanut butter, roasted p...Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and botanically named as Arachis hypogaea. Peanuts are consumed in many forms such as boiled peanuts, peanut oil, peanut butter, roasted peanuts, and added peanut meal in snack food, energy bars and candies. Peanuts are considered as a vital source of nutrients. Nutrition plays an important role in growth and energy gain of living organisms. Peanuts are rich in calories and contain many nutrients, minerals, antioxidants, and vitamins that are essential for optimum health. All these biomolecules are essential for pumping vital nutrients into the human body for sustaining normal health. This paper presents an overview of the peanut composition in terms of the constituent biomolecules, and their biological functions. This paper also discusses about the relationship between consumption of peanuts and their effect on human metabolism and physiology. It highlights the usefulness of considering peanuts as an essential component in human diet considering its nutritional values.展开更多
基金This study was supported by the National Natural Science Foundation of China(No.U21A20270 and 32202079)Postdoctoral Science and Technology Project of Henan,Grant No.HN2022046+2 种基金Science and Technology Project of Henan Province(232103810064)the Innovative Funds Plan of Henan University of Technology(2021ZKCJ03)the Key Scientific Research Projects of Colleges and Universities of Henan(23A550012).
文摘The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds,which have become increasingly popular in recent years.However,there are few studies on mass transfer processes and models,which are helpful to better control the extraction process of oils and proteins.In this paper,mass transfer process of peanut protein extracted by bis(2-ethylhexyl)sodium sulfosuccinate(AOT)/isooctane reverse micelles was investigated.The effects of stirring speed(0,70,140,and 210 r/min),temperature of extraction(30,35,40,45,and 50℃),peanut flour particle size(0.355,0.450,0.600,and 0.900 mm)and solidliquid ratio(0.010,0.0125,0.015,0.0175,and 0.020 g/mL)on extraction rate were examined.The results showed that extraction rate increased with temperature rising,particle size reduction as well as solid-liquid ratio increase respectively,while little effect of stirring speed(P>0.05)was observed.The apparent activation energy of extraction process was calculated as 10.02 kJ/mol and Arrhenius constant(A)was 1.91 by Arrhenius equation.There was a linear relationship between reaction rate constant and the square of the inverse of initial particle radius(1/r_(0)^(2))(P<0.05).This phenomenon and this shrinking core model were anastomosed.In brief,the extraction process was controlled by the diffusion of protein from the virgin zone interface of particle through the reacted zone and it was in line with the first order reaction.Mass transfer kinetics of peanut protein extracted by reverse micelles was established and it was verified by experimental results.The results provide an important theoretical guidance for industrial production of peanut protein separation and purification.
基金the Natural Science Foundation of Shandong Province[grant number ZR2020QC218]Key R&D plan of Shandong Province[grant number 2019YYSP005]+2 种基金Major Science and Technology Projects of Shandong Province[grant number2019JZZY010722]Qingdao Municipal Science and Technology Benefit People Project[grant number 20-3-4-34-nsh]Breeding Plan of Shandong Provincial Qingchuang Research Team[grant number 2021-Innovation Team of Functional Plant Protein-Based Food]。
文摘As naturally sourced proteins,peanut proteins have garnered significant attention from the food industry,owing to their numerous advantages,such as easy extraction,non-pungency,and high bioavailability.Furthermore,peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate,making them an appealing protein source in food products and a promising alternative to animal protein.In this paper,the recent works on the extraction method,modification method,and application of peanut proteins were reviewed.Both advantages and disadvantages of current extraction and modification were discussed.Recently updated information about peanut protein research was summarized.Based on these,the prospection of peanut proteins research was presented,which may be instructive for future research in this field.Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.
基金This work was financially supported by The foundation for young scientists of hubei province(grant number 610112246)the foundation for Doctoral startup project of Hubei University of Technology(grant number 337/338).
文摘This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH,heating temperature,processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcumin was loaded in modified peanut protein.The results of the study are as follows:Within the alkaline range of 8<pH<12,the percentage of amino acid residue(AAR)and-turns first increased and then decreased with the increasing pH,and the percentage of AAR reached a maximum 5.21±0.33%when the pH was 11(p<0.01).The percentage of˛-helices andβ-sheets gradually decreased with increasing pH,while that of random coils gradually increased with increasing pH,reaching a maximum 11.24±0.87%when the pH was 11(p<0.05).Within the range of the heating temperature 75℃<T<95℃,the percentage of random coils andβ-sheets gradually increased with increasing heating temperature,while that of-helices and AAR gradually decreased with increasing heating temperature;they remained unchanged when the heating temperature was 90℃,and then decreased to(10.41±1.18%;p<0.01)and(4.02±2.12%;p<0.01),respectively.Within the range of 5 min<t<20 min,the percentage of random coils and AAR gradually increased with increasing heating time,while the percentage ofα-helices decreased from 11.83±1.04%to 10.75±2.34%with increased heating time(p<0.01).The optimum conditions for hot alkali modification of peanut protein as followed:heating temperature of 90℃,heating time of 20 min and a pH of alkali liquor of 11.Under these optimum conditions,the embedding rate of curcumin by the modified protein can reach 88.32±1.29%.
基金Supported by National Natural Science Foundation of China(21176058,31171790,21376064,31201293)Innovation Scientists and Technicians Troop Construction Projects of Zhengzhou City(ISTTCPZZC)
文摘The aim of this study was to detect the size changes of reverse micelles after extraction of peanut protein and their forward extraction rates. Factors that affect the size of reverse micelles and the extraction of peanut protein were also investigated. The size of reverse micelles and the size changes were measured according to the theory of dynamic light scattering under different conditions such as different sodium bis(2-ethylhexyl) sulfosuccinate(AOT) concentrations, p H values, ion concentrations, and salt species.With the increase of AOT surfactant concentrations in a certain range, the size of empty and full reverse micelles increased and the forward extraction rate decreased. The effect of pH on empty reverse micelles was not significant. However, the effect of pH on the full reverse micelle size and forward extraction rate were significant. Its forward extraction rate increased to the maximum39.6% at pH 7.5. The increase of the salt concentration of a buffer solution in a certain range decreased the size of empty and full reverse micelles and reduced the forward extraction rate of peanut protein. Ionic species had important effects on reverse micelles and peanut protein extraction. An increase in the amount of buffer solution enlarged the empty reverse micelle size in 0.03%-0.11%(V/V). However, it did not translate to a larger reverse micelle size. The size of the empty reverse micelles containing K_2SO_2 reached 24.1 nm with a 0.19%(V/V) buffer solution added. The sizes of the full reverse micelles were larger than those of the empty reverse micelles after forward extraction. However, maximum sizes were achieved with the addition of a 0.03%(V/V) buffer solution. The amount of 0.03%(V/V) buffer solution added was appropriate for extracting peanut protein.
基金This research project was supported by General Project of Scientific Research Program of Beijing Education Commission(KM201910011003,KM201910011001)Joint Program of Beijing Natural Science Foundation Committee and Beijing Education Committee(KZ201810011017)and Beijing Excellent Talent Training Project(2017000020124G100).
文摘This study focuses on the non-linear rheological property and microstructure of peanut protein isolate(PPI)aggregation suspension.The impact of higher harmonics(I3 and I5)on fundamental stress wave during large amplitude oscillatory shear test was studied.Rheological test show that storage modulus G′and loss modulus G″increased with increasing PPI concentration.The non-linear viscoelastic properties of PPI suspension with different concentration were investigated.Using confocal laser-scanning microscopy method,this research explored the microstructure of PPI suspension as well as the fractal dimensions.The new critical strain indirect method combined with Wu-Morbidelli model to calculate the fractal dimension(2.9225)is very close to the actual fractal dimension(2.9206).Fourier Transform Rheology was adopted to get the new critical strain for fractal dimension calculation,which was proved to be feasible.
基金This research project was supported bythe 2021 Postgraduate Research Ability Improvement Program BTBU,General Project of Scientific Research Program of Beijing Education Commission(Grant No.KM201910011003,KM201910011001)Joint Program of Beijing Natural Science Foundation Committee and Beijing Education Committee(Grant No.KZ201810011017)This research project was also supported by Beijing Excellent Talent Training Project(Grant No.2017000020124G100).
文摘The dynamic rheological properties of peanut protein isolate(PPI)suspension and acid-induced PPI gels were studied.In frequency sweep test,the storage modulus(G′)and the loss modulus(G″)of PPI aggregation suspensions at different concentrations increased with the increase of frequency.The steady state shear flow test showed that PPI aggregation suspension had a thinning behavior of the shear,and the image of steady shear curve fitted the Carreau model.After gel formation,acid-induced PPI gels showed a typical Type I behavior(strain thinning)in strain sweep test,meaning that PPI gel got easily broken down,and there was a very small opportunity for the protein molecules to re-establish the network.Compared with the strain sweep of PPI aggregation suspensions and gels,the range of the storage modulus existed a dramatic difference,which could get about tenfold.As the frequency increased,both elasticity and viscosity increased in frequency sweep test,which indicated that the frequency dependence of the storage modulus increased with the increase of concentration.
基金Supported by the Natural Science Foundation of Guangdong Province(2017A030310558)China Postdoctoral Science Foundation(2017M612672)Fundamental Research Funds for the Central Universities(2017MS067)
文摘This study was undertaken to investigate the feasibility of near-infrared(NIR) hyperspectral imaging(1 000–2 500 nm) for non-destructive and quantitative prediction of protein content in peanut kernels. Partial least squares regression(PLSR) calibration model was established between the spectral data extracted from the hyperspectral images and the reference measured protein content values, with the coefficient of determination of prediction(R_P^2) of 0.885 and root mean square error of prediction(RMSEP) of 0.465%.Regression coefficients(RC) from PLSR analysis were used to identify the most essential wavelengths that had the greatest influence on changes in the protein content. Eight optimal wavelengths were selected by RC and its corresponding simplified RC-PLSR prediction model was also obtained, showing better performance with a higher R_P^2 of 0.870 and a lower RMSEP of 0.494%. The results indicate that hyperspectral imaging with PLSR analysis can be used as a rapid and non-destructive method for predicting protein content in peanut.
文摘花生是较常见的重要食物过敏原之一。本研究采用石油醚对花生进行脱脂处理,利用硫酸铵盐析、透析、葡聚糖凝胶(Sephadex G-150)分离纯化花生蛋白,通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)法确定花生主要蛋白分子量为15、20、35和60 ku左右,Western–Blotting免疫印迹试验确定花生过敏原性蛋白分子量为63.5 ku;通过质谱测序得到31条有效蛋白肽段,其中5条肽段的谱图数较高,占总谱图数的49.6%,分别是KLEYDPRCVYDTGAT、AFNAEFNEIRRVLLEE、DNVIDQIEKQAK、PYSPSQDPDRRDPY和QDPYSPSQDPDR,并以此推断这些肽段为花生致敏蛋白Ara h 1和Ara h 2的主要肽段过敏序列,成功运用蛋白肽段推断与之对应的蛋白质种类,为进一步明确花生过敏原的致敏机理奠定基础。但花生过敏蛋白构象结构复杂,需要通过其他手段进一步开展研究工作。
文摘Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and botanically named as Arachis hypogaea. Peanuts are consumed in many forms such as boiled peanuts, peanut oil, peanut butter, roasted peanuts, and added peanut meal in snack food, energy bars and candies. Peanuts are considered as a vital source of nutrients. Nutrition plays an important role in growth and energy gain of living organisms. Peanuts are rich in calories and contain many nutrients, minerals, antioxidants, and vitamins that are essential for optimum health. All these biomolecules are essential for pumping vital nutrients into the human body for sustaining normal health. This paper presents an overview of the peanut composition in terms of the constituent biomolecules, and their biological functions. This paper also discusses about the relationship between consumption of peanuts and their effect on human metabolism and physiology. It highlights the usefulness of considering peanuts as an essential component in human diet considering its nutritional values.
