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Processing variables in peanut protein preparation
Author(s) -
Pominski J.,
Laborde E. J.,
Cirino V. O.,
Vix H. L. E.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02645828
Subject(s) - peptization , meal , chemistry , solubility , food science , chromatography , organic chemistry , inorganic chemistry
Summary A general equation was derived with which the percentage yield of protein may be calculated for a solvent‐extracted peanut meal at various water‐meal ratios. Results of investigations showed that nitrogen solubility for ground and unground meal increased slowly with temperature but was little affected by the water‐meal ratio and that peptization might be considered complete in 30 minutes. For unground meal the yield of protein increased with increase in water‐meal ratio. Low water‐meal ratios left excessive amounts of peptized protein in the spent pulp. The ratio by weight of peptizing liquid in spent pulp to original meal at all water‐meal ratios was practically a constant. Repeated peptizations increased the yield, indicating the desirability of a countercurrent system of peptization. Grinding of meal resulted in increased peptization and increased protein yields.