Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis
On the basis of single factor experiments, the process conditions of enzyme extraction of high oleic peanut elaiosome were optimized by response surface methodology (RSM) and the components of the elaiosome were analyzed.The results showed that the optimal process conditions were as follows： pH 5.5,...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2019-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190613?st=article_issue |
| _version_ | 1797804091238252544 |
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| author | ZHANG Li-xia SUN Qiang WEI Song-li JIANG Jun SUN Xiao-jing JIANG Yan-min |
| author_facet | ZHANG Li-xia SUN Qiang WEI Song-li JIANG Jun SUN Xiao-jing JIANG Yan-min |
| author_sort | ZHANG Li-xia |
| collection | DOAJ |
| description | On the basis of single factor experiments, the process conditions of enzyme extraction of high oleic peanut elaiosome were optimized by response surface methodology (RSM) and the components of the elaiosome were analyzed.The results showed that the optimal process conditions were as follows： pH 5.5,liquid-solid ratio 6∶1 (mL/g), enzyme dosage 440 U/g, enzymolysis time 90 min, enzymolysis temperature 60 ℃.Under the optimal conditions, the yield of high oleic peanut elaiosome reached 49.30%, which was consistent with the predicted value.For high oleic peanut elaiosome, the crude fat content was(60.14±3.75)%, and the crude protein content was (8.06±0.63)%.The composition of fatty acid of high oleic peanut elaiosome was not significantly different (p＞0.05) with the raw peanuts.The characteristic intrinsic proteins in high oleic peanuts elaiosome were oleosin and steroleosin and the total contents of these two proteins were nearly 80%. |
| first_indexed | 2024-03-13T05:30:55Z |
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| id | doaj.art-d75dae2c6a5d4de2b17655a2486c6dfc |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T05:30:55Z |
| publishDate | 2019-11-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-d75dae2c6a5d4de2b17655a2486c6dfc2023-06-15T02:16:53ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612019-11-01276677410.16210/j.cnki.1007-7561.2019.06.013Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysisZHANG Li-xia0SUN Qiang1WEI Song-li2JIANG Jun3SUN Xiao-jing4JIANG Yan-min5Research Center of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou,Henan 450002Research Center of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou,Henan 450002Research Center of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou,Henan 450002Kaifeng Xiangfu District Agricultural Science Institute, Kaifeng Henan 475100Research Center of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou,Henan 450002College of Food Science and Technology, Henan Agricultural University, Zhengzhou Henan 450002On the basis of single factor experiments, the process conditions of enzyme extraction of high oleic peanut elaiosome were optimized by response surface methodology (RSM) and the components of the elaiosome were analyzed.The results showed that the optimal process conditions were as follows： pH 5.5,liquid-solid ratio 6∶1 (mL/g), enzyme dosage 440 U/g, enzymolysis time 90 min, enzymolysis temperature 60 ℃.Under the optimal conditions, the yield of high oleic peanut elaiosome reached 49.30%, which was consistent with the predicted value.For high oleic peanut elaiosome, the crude fat content was(60.14±3.75)%, and the crude protein content was (8.06±0.63)%.The composition of fatty acid of high oleic peanut elaiosome was not significantly different (p＞0.05) with the raw peanuts.The characteristic intrinsic proteins in high oleic peanuts elaiosome were oleosin and steroleosin and the total contents of these two proteins were nearly 80%.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190613?st=article_issuehigh oleic peanutelaiosomeenzyme extractionresponse surfacecomponent analysis |
| spellingShingle | ZHANG Li-xia SUN Qiang WEI Song-li JIANG Jun SUN Xiao-jing JIANG Yan-min Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis Liang you shipin ke-ji high oleic peanut elaiosome enzyme extraction response surface component analysis |
| title | Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis |
| title_full | Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis |
| title_fullStr | Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis |
| title_full_unstemmed | Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis |
| title_short | Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis |
| title_sort | optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis |
| topic | high oleic peanut elaiosome enzyme extraction response surface component analysis |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190613?st=article_issue |
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