Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins
The effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret the high free oil yield and provide a basis for the full utilization of peanut protein resources. The roasting-assisted aqueous eth...
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| Format: | Article |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/758 |
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| author | Sicheng Wang Yubao Guo Xiuling Zhu Dan Xie Zhenzhen Wang |
| author_facet | Sicheng Wang Yubao Guo Xiuling Zhu Dan Xie Zhenzhen Wang |
| author_sort | Sicheng Wang |
| collection | DOAJ |
| description | The effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret the high free oil yield and provide a basis for the full utilization of peanut protein resources. The roasting-assisted aqueous ethanol extraction of peanut oil obtained a free oil yield of 97.74% and a protein retention rate of 75.80% in the dreg. The water-holding capacity of dreg proteins increased significantly, and the oil-holding capacity and surface hydrophobicity decreased significantly, reducing the binding ability with oil and thus facilitating the release of oil. Although the relative crystallinity and denaturation enthalpy of the dreg proteins decreased slightly, the denaturation temperatures remained unchanged. Infrared and Raman spectra identified decreases in the C-H stretching vibration, Fermi resonance and α-helix, and increases in random coil, β-sheet and β-turn, showing a slight decrease in the overall ordering of proteins. After the roasting treatment, 62.57–135.33% of the protein functional properties were still preserved. Therefore, the roasting-assisted aqueous ethanol extraction of peanut oil is beneficial for fully utilizing the oil and protein resources in peanuts. |
| first_indexed | 2024-04-25T00:30:31Z |
| format | Article |
| id | doaj.art-dfc6ed6a5550484388f66d1ca4214232 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:31Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dfc6ed6a5550484388f66d1ca42142322024-03-12T16:44:23ZengMDPI AGFoods2304-81582024-02-0113575810.3390/foods13050758Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg ProteinsSicheng Wang0Yubao Guo1Xiuling Zhu2Dan Xie3Zhenzhen Wang4School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, ChinaSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, ChinaSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, ChinaSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, ChinaSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, ChinaThe effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret the high free oil yield and provide a basis for the full utilization of peanut protein resources. The roasting-assisted aqueous ethanol extraction of peanut oil obtained a free oil yield of 97.74% and a protein retention rate of 75.80% in the dreg. The water-holding capacity of dreg proteins increased significantly, and the oil-holding capacity and surface hydrophobicity decreased significantly, reducing the binding ability with oil and thus facilitating the release of oil. Although the relative crystallinity and denaturation enthalpy of the dreg proteins decreased slightly, the denaturation temperatures remained unchanged. Infrared and Raman spectra identified decreases in the C-H stretching vibration, Fermi resonance and α-helix, and increases in random coil, β-sheet and β-turn, showing a slight decrease in the overall ordering of proteins. After the roasting treatment, 62.57–135.33% of the protein functional properties were still preserved. Therefore, the roasting-assisted aqueous ethanol extraction of peanut oil is beneficial for fully utilizing the oil and protein resources in peanuts.https://www.mdpi.com/2304-8158/13/5/758peanutroastingaqueous ethanolfunctional propertystructural characterization |
| spellingShingle | Sicheng Wang Yubao Guo Xiuling Zhu Dan Xie Zhenzhen Wang Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins Foods peanut roasting aqueous ethanol functional property structural characterization |
| title | Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins |
| title_full | Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins |
| title_fullStr | Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins |
| title_full_unstemmed | Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins |
| title_short | Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins |
| title_sort | effects of the roasting assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins |
| topic | peanut roasting aqueous ethanol functional property structural characterization |
| url | https://www.mdpi.com/2304-8158/13/5/758 |
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