Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion

Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion

Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving pe...

Full description

Bibliographic Details
Main Authors: Yajing Zhang, Yu Chen, Chen Liu, Fusheng Chen, Lijun Yin
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
peanut
roast
aqueous enzymatic extraction
emulsion
stability
oil quality
Online Access:https://www.mdpi.com/2304-8158/12/22/4183

Similar Items

Similar Items