Studies On Peanut Protein And Peptides From The Cold Pressed Peanut Cake

Peanut is one of the main oilseed-crops in China. Usually the main usage of peanuts is oil extraction and the protein resource hasn't been fully utilized with the peanut cake being used as feeds. But it can be improved in its nutritional and commercial values with the aid of enzymatic hydrolysis. In this study, the technique of aqueous enzymatic extraction was applied to deal with cold pressed cake to develop a new process for extraction of peanut protein and peanut oil. The study also aims to provide a new approach to making good use of cold pressed peanut cake.1. The technique of alkaline extraction from the cold pressed peanutcakeIt has been discussed in this study on the technique of alkaline extraction from the cold pressed peanut cake .The optimum extracting condition is attained by orthogonal experiments as temperature 60℃, pH9, ration of stuff to solvent 1:8, extraction time 60min,with the product of 89.94% protein content and 0.27% residual oil content. The extracting rate of protein is 48.35%.2. Aqueous enzymatic extraction of peanut proteinNeutral protease is used to enzymatically hydrolyze alkaline pretreated cold pressed peanut cake. Relationships among the degree of hydrolysis (DH), substrate concentration, enzyme/substrate, duration time, temperature and pH were studied thoroughly. The Response Surface Methodology was adopted to obtain the optimum conditions of the hydrolysis with neutral protease as enzyme/substrate of 6500u/g, duration time of 2.5h, temperature of 50℃ and pH of 6.7.