Insight into the presence state and stability mechanism of oil in aqueous system during aqueous enzymatic extraction of peanut oil and protein simultaneously
Year: 2025
Type: article
Abstract: This study aimed to examine the presence state and stability mechanism of oil in aqueous system (AS) during aqueous enzymatic method. The AS comprised oils in three states: free-state oil (FSO), emulsified-state oil (ESO), adsorbed-state oil (ASO). The contents of residual oil were the lowest in AS (9.07%), while those of ESO, ASO, and FSO were 5.88%, 1.62%, and 1.57%, respectively, under the following conditions: crushing pretreatment, 120 s; enzyme concentration, 1.5%; hydrolysis temperature and time, 50 °C and 1.5 h; pH, 7.0. Stability mechanism of oil in AS was elucidated by examining protein interfacial behaviour, secondary and spatial structure, intermolecular interactions. ASO was existed through the exposure of intramolecular hydrophobic groups in specific proteins. Protein aggregates with reduced interfacial tension and attenuated hydrogen bonds stabilised ESO by anchoring at the oil-water interfaces. Protein-induced viscosity modulation in AS maintained colloidal stability of small oil particles, facilitating the formation of FSO.
Source: LWT
Authors: Tingwei Zhu, Xinlin Gan, Zijiao Lu, Qianqian Guo, Haoran Xiong, Fusheng Chen, Xingfeng Guo
Institution: Henan University of Technology
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W4414245159