Food Science Research Journal

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Analysis of Functional Properties of Peanut Protein Isolates as Affected by Oil Extraction Methods


Affiliations
1 Institute of Food Technology, Nutrition and Consumers Studies, Schools of Agriculture, Njala University, Sierra Leone
2 Department of Animal Science, School of Agriculture, Njala University, Sierra Leone
     

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The physico-chemical and functional characteristics of peanut protein isolates extracted from peanut cakes obtained as by-products from two different peanut oil extraction methods (cold pressed and heat pressed) were studied. Isolates from cold pressed method (CPI) exhibited superior physical properties such as particle size (as seen from scanning electron micrographs), and thermal denaturation profiles as obtained from differential scanning calorimeter, compared to isolates obtained from heat pressed method (HPI). Solubility profiles obtained for CPI and HPI were pH dependent with CPI been more soluble at all pH levels. Solubility around the isoelectric pH range of 4.5 - 5.5 was low for both samples. Other functional properties such as emulsification, whipping, fat and water absorption were better exhibited by CPI than HPI. From the SE-HPLC, HPI recorded a higher molecular weight (16.64KDa) than CPI (14.91KDa), while CPI had higher biochemical components (protein, carbohydrates) than HPI.

Keywords

Peanut Protein Isolate, Physical, Functional, Chemical Properties.
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  • Analysis of Functional Properties of Peanut Protein Isolates as Affected by Oil Extraction Methods

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Authors

Tamba S. Sonda
Institute of Food Technology, Nutrition and Consumers Studies, Schools of Agriculture, Njala University, Sierra Leone
Sanpha Kallon
Department of Animal Science, School of Agriculture, Njala University, Sierra Leone

Abstract


The physico-chemical and functional characteristics of peanut protein isolates extracted from peanut cakes obtained as by-products from two different peanut oil extraction methods (cold pressed and heat pressed) were studied. Isolates from cold pressed method (CPI) exhibited superior physical properties such as particle size (as seen from scanning electron micrographs), and thermal denaturation profiles as obtained from differential scanning calorimeter, compared to isolates obtained from heat pressed method (HPI). Solubility profiles obtained for CPI and HPI were pH dependent with CPI been more soluble at all pH levels. Solubility around the isoelectric pH range of 4.5 - 5.5 was low for both samples. Other functional properties such as emulsification, whipping, fat and water absorption were better exhibited by CPI than HPI. From the SE-HPLC, HPI recorded a higher molecular weight (16.64KDa) than CPI (14.91KDa), while CPI had higher biochemical components (protein, carbohydrates) than HPI.

Keywords


Peanut Protein Isolate, Physical, Functional, Chemical Properties.

References