Effect of Enzymatic Pretreatment on Stability of Peanut Oil Body and Optimization of Enzymatic Demulsification Process

In order to increase the demulsification rate of peanut oil body which was extracted by Viscozyme L. And based on the analysis of peanut baking temperature and smashing time on the stability of peanut oil body,the response surface optimization method was used to optimize the demulsification of peanut oil body. The results showed that the particle size of the obtained peanut oil body was the largest at the smashing time of 10 s,and it decreased gradually when the grinding time continue to increased. Meanwhile,with the increasing of baking temperature,the particle size of the oil body showed a significant increased (p<0.05),and the particle size distribution gradually transitions from a double peak to a single peak. Through the response surface optimization test,the optimum conditions for papain demulsification were as follows:Enzymolysis temperature 58℃,solid-liquid ratio 1:3 (w/v),enzyme concentration 1400 U/g,and enzymolysis time 3 h,the demulsification rate of peanut oil body under this condition was 93.44%±0.82%.The optimized papain demulsification process had high oil recovery rate,was safe and reliable,and had certain application value.