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Activated Carbon and Ion Exchange Treatments for Removing Phenolics and Phytate from Peanut Protein Products
Author(s) -
SEO A.,
MORR C. V.
Publication year - 1985
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/j.1365-2621.1985.tb13326.x
Subject(s) - chemistry , phytic acid , food science , phenolic acid , phenols , amino acid , ion exchange , composition (language) , soybean meal , organic chemistry , biochemistry , ion , raw material , antioxidant , linguistics , philosophy
ABSTRACT Commercial defatted peanut flour and laboratory defatted peanut meal contained 1.5 and 1.7% phytate, 1756 and 2033 μg g −1 total phenolic acids and 50 and 120 μg g −1 neutral phenolics, respectively. Laboratory peanut protein isolate contained undetectable amounts of neutral phenolics, 810 μg g −1 total phenolic acids and about 1% phytate. The ion exchange treatment removed ≥85% of the phytate and the ion exchange and activated carbon treatments removed 92 and 82%, respectively, of the total phenolic acids from peanut protein isolate. p ‐Coumaric acid was the major phenolic acid, accounting for 40–68% of the total phenolic acids in all peanut protein products.