LI Wanshan, ZHANG Shaobing, SUO Ting, WANG Jing. Study on Raw Material Pretreatment Process of Peanut Oil Prepared by Tween-assisted Aqueous Solution[J]. Science and Technology of Food Industry, 2021, 42(3): 122-126. DOI: 10.13386/j.issn1002-0306.2020030387
Citation: LI Wanshan, ZHANG Shaobing, SUO Ting, WANG Jing. Study on Raw Material Pretreatment Process of Peanut Oil Prepared by Tween-assisted Aqueous Solution[J]. Science and Technology of Food Industry, 2021, 42(3): 122-126. DOI: 10.13386/j.issn1002-0306.2020030387

Study on Raw Material Pretreatment Process of Peanut Oil Prepared by Tween-assisted Aqueous Solution

More Information
  • Received Date: March 28, 2020
  • Available Online: February 02, 2021
  • A large amount of emulsion which decreased the extraction rate of peanut oil was easily formed when peanut oil was obtained by aqueous extraction,and it might be closely related to the characteristics of its raw materials.This paper researched the effects of peanut types,peanut paste storage conditions and peanut skin on the extraction rate of peanut free oil.This paper compared the free oil extraction rate of four different peanuts and analyzed the emulsification properties of their proteins by measuring peanut protein simulated emulsion.Peanut oil was extracted with 0.5% Tween 20 solution(water as a reference)followed by the peanut paste at different temperatures for 0,2,4,6,8 d.The results showed that the Dabaisha(old)peanuts had the highest free oil extraction rate obtained by water,and their proteins had good emulsification properties.Whether using water or 0.5% Tween20,the appropriate storage time(2~6 days)and storage temperature(room temperature or 37 ℃)could promote the accumulation of oil and finally improve the free oil extraction rate. However,as the storage time went on,the effect of Tween-assisted demulsification decreased. Low temperature roasting followed by removal of peanut skin greatly reduced the yield of free oil(P<0.05).
  • [1]
    Zhou L Z,Chen F S,Hao L H,et al. Peanut oil body composition and stability[J].Journal of Food Science,2019,84(10):2812-2819.
    [2]
    林丹,陈丽香,蒋杰海,等.紫外线辐照花生油贮藏过程中的脂肪酸组成分析[J].食品工业科技,2019,40(16):229-236

    ,242.
    [3]
    Savoire R,Lanoisellé,Jean-Louis,et al. Mechanical continuous oil expression from oilseeds:A review[J].Food and Bioprocess Technology,2013,6(1):1-16.
    [4]
    郑伟,张仲刚,袁开金.浅析影响浸出法制油几个因素[J].粮食与油脂,2009(10):46-48.
    [5]
    Ribeiro S A O,Nicacio A E,Zanqui A B,et al. Improvements in the quality of sesame oil obtained by a green extraction method using enzymes[J].Lwt Food Science & Technology,2016,65:464-470.
    [6]
    Li Y,Sui X,Qi B,et al. Optimization of ethanol-ultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J].Journal of the American Oil Chemists' Society,2019,91(1):159-168.
    [7]
    Busto M,Carlos Román Vera.Deacidification of vegetable oil by extraction with solvent recovery[J].Adsorption,2019,25:1397-1407.
    [8]
    Sugarman N.Process for simultaneously extracting oil and protein for moleaginous materials:U.S,2762820[P].1956-9-11.
    [9]
    Zhang S B,Liu X J,Lu Q Y,et al. Enzymatic demulsification of the oil-rich emulsion obtained by aqueous extraction of peanut seeds[J].Journal of the American Oil Chemists' Society,2013,90(8):1261-1270.
    [10]
    Yusoff M M,Gordon M H,Niranjan K.Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-mulsifying methods:A review[J].Trends in Food Science & Technology,2015,41(1):60-82.
    [11]
    Hu B,Wang H,He L,et al. A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality[J].Journal of Chromatography A,2019,1587:50-60.
    [12]
    Do L D,Sabatini D A.Aqueous extended-surfactant based method for vegetable oil extraction:proof of concept[J].Journal of the American Oil Chemists' Society,2010,87(10):1211-1220.
    [13]
    郭玉宝,李双芳,赵恒海,等.表面活性剂辅助水相萃取花生油工艺[J].中国油脂,2016,41(4):5-9.
    [14]
    Sekhon J K,Rosentrater K A,Jung S,et al. Effect of co-products of enzyme-assisted aqueous extraction of soybeans,enzymes and surfactant on oil recovery from integrated corn-soy fermentation[J].Industrial Crops and Products,2018,121:441-451.
    [15]
    Chen J,Yu X,Geng Q,et al. Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process[J].Lwt Food Science & Technology,2018,91:477-483.
    [16]
    Zhang S B,Wang T.Destabilization of emulsion forned during aqueous extraction of peanut oil:synergistic effect of Tween20 and pH[J].Journal of the American Oil Chemists' Society,2016,93:1-11.
    [17]
    Zhang S B,Lu Q Y,Yang H,et al. Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds[J].Journal of the American Oil Chemists' Society,2011,88(5):727-732.
    [18]
    Zhang S B,Wang X H,Li X,et al. Effects of Tween20 and transglutaminase modifications on the functional properties of peanut proteins[J].Journal of the American Oil Chemists' Society,2020,97:93-103.
    [19]
    娄丽丽,章绍兵.吐温辅助水剂法同步制备芝麻油和芝麻蛋白的研究[J].中国油脂,2018,43(12):5-8.
    [20]
    娄丽丽. 吐温辅助水剂法同步制取芝麻油和蛋白质的研究[D]. 郑州:河南工业大学,2018.
    [21]
    王颖佳,章绍兵,刘汝慧,等.花生蛋白及其组分乳化性质的研究[J].食品科技,2019,44(4):261-266.
    [22]
    Tangsuphoom N,Coupland J N.Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions[J]. Food Hydrocolloids,2008,22(7):1233-1242.
    [23]
    陈浩,张凯华,刘世永,等.甜菜果胶乳化活性及稳定性[J].食品科学,2018,39(1):65-72.
    [24]
    李杨,李红,齐宝坤,等.不同酶处理对生物解离乳状液结构及稳定性的影响[J].农业机械学报,2018,49(09):318-325.
    [25]
    李鹏飞,水酶法提取花生油和蛋白质[D].无锡:江南大学,2016.
    [26]
    娄丽丽,章绍兵,王小花.吐温与蛋白质相互作用的研究进展[J].粮食与油脂,2018,31(3):6-8.
    [27]
    易建华,朱振宝.预处理对水酶法提取核桃油的影响[J].食品科技,2010,35(4):149-152.
  • Related Articles

    [1]HOU Wenjuan, QIN Yang, ZHANG Dan, JIANG Xinjie, YU Zhongna, GENG Xin, DU Qijing, JIANG Hongning, YANG Yongxin, FAN Rongbo. Process Optimization and Product Characteristics of Pea Protein Fermented Milk[J]. Science and Technology of Food Industry, 2024, 45(2): 175-182. DOI: 10.13386/j.issn1002-0306.2023040090
    [2]TIAN Mengyang, TIAN Xia, WANG Zhiwei, ZHOU Zhongkai. Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread[J]. Science and Technology of Food Industry, 2023, 44(12): 172-184. DOI: 10.13386/j.issn1002-0306.2022080230
    [3]ZHANG Jiamin, YUAN Bo, WANG Wei, YE Fuyun, TANG Chun, WENG Dehui. Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(18): 244-251. DOI: 10.13386/j.issn1002-0306.2020120247
    [4]ZHANG Jiamin, WANG Wei, JI Lili, BAI Ting, ZHAO Zhiping, CHEN Lin. Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage[J]. Science and Technology of Food Industry, 2021, 42(12): 160-167. DOI: 10.13386/j.issn1002-0306.2020080166
    [5]ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo. Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions[J]. Science and Technology of Food Industry, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367
    [6]SUN Ying-ying, XU Yan-shun, XIA Wen-shui, JIANG Qi-xing, GAO Pei. Changes in Physicochemical and Sensory Quality of Fermented Fish during Storage[J]. Science and Technology of Food Industry, 2020, 41(17): 286-291. DOI: 10.13386/j.issn1002-0306.2020.17.048
    [7]LIU Na, PAN Xing-lu, ZHANG Shuang, YANG Qing-xi, JI Ming-shan, ZHANG Zhi-hong. Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products[J]. Science and Technology of Food Industry, 2018, 39(14): 219-222. DOI: 10.13386/j.issn1002-0306.2018.14.041
    [8]SONG Chun-lu, HU Wen-zhong, CHEN Chen, LI Xiao-bo. Research of fermentation and storage characteristics in Chinese sauerkraut[J]. Science and Technology of Food Industry, 2016, (09): 376-379. DOI: 10.13386/j.issn1002-0306.2016.09.066
    [9]MI Hong-bo, LIU Shuang, LI Xue-peng, LI Jian-rong. Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage[J]. Science and Technology of Food Industry, 2016, (08): 364-368. DOI: 10.13386/j.issn1002-0306.2016.08.068
    [10]发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012
  • Cited by

    Periodical cited type(15)

    1. 袁惠君,徐琰莹,余诗曼,冯欢,袁毅君,张欢欢,何苗苗. 一株抗真菌卡利比克迈耶氏酵母(Meyerozymacaribbica lut-Y1)的鉴定及其抑菌活性. 食品研究与开发. 2025(03): 181-187 .
    2. 申旻,陈雅楠,刘瑶,刘晨,朱晨辉,薛文娇. 白酒酿造副产物黄水中产酯酵母菌株分离鉴定及产酯条件优化. 现代农业科技. 2024(12): 154-159+166 .
    3. 马吉喆,李镕涛,陆筑凤,李加友,徐涛. 提高酿酒酵母耐受性能的研究进展. 食品工业. 2023(01): 178-182 .
    4. 王丹,江春阳,邓乔晟,杨勤,周浓. 地参发酵酒中专用酵母菌的筛选、鉴定及特性研究. 食品科技. 2023(05): 18-25 .
    5. 潘庆珉,杨洁,岳海涛,申彤. 阿勒泰地区酸驼乳中酵母菌的分离鉴定及耐受性分析. 中国乳品工业. 2023(06): 27-31+39 .
    6. 赵广河,胡梦琪,陆玺文,赵丰丽. 桃金娘果酒酵母菌的筛选鉴定及生长特性分析. 中国酿造. 2023(09): 103-108 .
    7. 冼佳露,李理. 三类传统发酵食品中蜡样芽孢杆菌的污染状况研究. 中国酿造. 2023(12): 33-37 .
    8. 尹晓燕,王羽,牛秋红. 根系土壤假丝酵母菌Candida sp. YIN9对大丽轮枝菌和全齿复活线虫的抑制作用. 生物安全学报. 2022(01): 56-63 .
    9. 徐婉莹,戚晓雪,何晓霞,徐莹. 逆境对GST基因过表达库德毕赤酵母G43生长及脱镉能力的影响. 食品安全质量检测学报. 2022(11): 3620-3626 .
    10. 袁野,李云成,孟凡冰,焦晓磊,王欣瑶,罗永琪. 贵州红酸汤研究进展. 粮食与油脂. 2022(06): 19-23 .
    11. 乔旭辉,禄亚洲. 察隅县野生沙棘果实酵母菌分离鉴定. 高原农业. 2022(04): 362-368+386 .
    12. 王辉,袁婷玉,白卫东,赵文红,黄桂颖,杨婉媛. 青梅自然发酵液中酵母菌的分离鉴定及特性研究. 食品科技. 2021(08): 16-21 .
    13. 秦宇蒙,周笑犁,管庆林,刘云寒,吴承木. 基于高通量测序分析番茄自然发酵过程中的真菌多样性. 福建农业学报. 2021(09): 1110-1118 .
    14. 闫洪洋,黄启蒙,蔡兴华,张立立,徐志强,马林,李萌. 产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用. 轻工学报. 2021(06): 47-54 .
    15. 韦玉梅,张文倩,朱闪闪,李杨,雷勇辉,孙燕飞. 果蔬酵素中优良酵母菌的分离、鉴定及耐受性研究. 中国酿造. 2021(12): 87-92 .

    Other cited types(5)

Catalog

    Article Metrics

    Article views (230) PDF downloads (15) Cited by(20)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return