Research progress in the hydration property of peanut protein

WANG Ying; WANG Ying-yao; LIU Jian-xue; FANG Bing; LUAN Xia

doi:10.13386/j.issn1002-0306.2014.13.073

WANG Ying, WANG Ying-yao, LIU Jian-xue, FANG Bing, LUAN Xia. Research progress in the hydration property of peanut protein[J]. Science and Technology of Food Industry, 2014, (13): 374-377. DOI: 10.13386/j.issn1002-0306.2014.13.073

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Research progress in the hydration property of peanut protein

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Peanut protein as an important plant protein resource, which is widely used in the food industry because of its well functional properties. And the nutritional value of peanut protein is equal to the animal proteins. The purpose of this paper is to summarize and analyze the hydration property and modification technology of peanut protein based on the component features and preparation methods of peanut protein.This research will give some reference for the protein extraction from the peanut meal, and also enlarge the application scope of peanut meal in food process industry.

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Science and Technology of Food Industry

Research progress in the hydration property of peanut protein

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