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Combination of Alcalase 2.4 L and CaCl 2 for aqueous extraction of peanut oil
Author(s) -
Zhou Longzheng,
Chen Fusheng,
Liu Kunlun,
Zhu Tingwei,
Jiang Lianzhou
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15158
Subject(s) - chemistry , extraction (chemistry) , emulsion , aqueous solution , yield (engineering) , chromatography , zeta potential , peanut oil , particle size , chemical engineering , organic chemistry , materials science , raw material , nanoparticle , engineering , metallurgy
The combined application of CaCl 2 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 2 , 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 2 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS–PAGE results showed that adding CaCl 2 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.