AI Article Synopsis
- The study examined the use of calcium chloride (CaCl) and Alcalase 2.4 L in the aqueous extraction of peanuts to improve oil yield and destabilize oil body emulsions.
- Adding 5 mM CaCl resulted in a 92.0% oil yield, comparable to using Alcalase alone, while significantly reducing enzyme usage by about 60 times.
- The research also revealed that CaCl decreased emulsion stability, leading to more effective demulsification by Alcalase, as evidenced by changes in protein structure and cross-linking among specific peanut proteins.
Article Abstract
The combined application of CaCl 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 , 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 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl 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.
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| http://dx.doi.org/10.1111/1750-3841.15158 | DOI Listing |
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