How to improve the yield of free peanut oil by viscozyme® L enzyme?
The yield of the extracted peanut protein and oil by Viscozyme® L enzyme was higher than control experiment. To improve the yield of total free oil, demulsification step was done by the freezing and thawing method (free oil yield = 86¨C90%). MW pretreatment formed pyrazines contributed as nutty and roasty flavor of peanut oil.
What is US pretreatment technique for peanut oil & protein extraction?
US pretreatment technique can be applied for the extraction of peanut oil and proteins to improve their heat-induced gelation properties by modifying their molecular structure to the denser and more homogeneous network (more stable) which is less sensitive to enzyme hydrolysis (Fig. 13).
Can arachidins be extracted from peanut?
Although arachidins can be extracted from peanut, they are not suitable for many applications in the food/pharmaceutical sectors due to their low concentration (Gajurel et al., 2021). 2.1.3.
Why is mw pretreatment important for peanut oil extraction?
MW pretreatment formed pyrazines contributed as nutty and roasty flavor of peanut oil. This technique also can improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.