Effect of roasting treatment on functional properties of protein and oxidative stability of oil in peanut

In this paper, the peanut kernels were roasted at 180℃ for different times, then grouded and fractioned into protein and oil.The influence of roasting treatment on functional characteristics of protein and oxidation stability of oil in peanut, such as solubility, anti-lipid peroxidation ability, hydroxyl radical scavenging capacity, and in vitro digestibility, was investigated.Results showed that roasting treatment could increase anti- lipid peroxidation ability and hydroxyl radical scavenging capacity, and samples roasted for 30min displayed the most remarkable antioxidant ability.The values were 54.04%, 92.05%, respectively.Moreover, roasting treatment increased the in vitro digestion of peanut protein, and samples roasted for 20min displayed the most remarkable in vitro digestibility ( 78.66%) . Besides, roasting treatment contributed to the oxidation stability of peanut oil, and the stability increased with roasting time.The possible mechanism was also discussed in the end.