Abstract
This study details the enzymatic destabilization of the emulsion formed during aqueous extraction of peanut seeds and the quality of the resulting oil. The emulsion was exposed to enzymatic treatment and pH adjustment. The experimental results suggest that the alkaline endopeptidase Mifong®2709 was the most effective demulsifier, while Phospholipase A2 and pH adjustment had little effect on emulsion stability. The demulsifying conditions of Mifong®2709 were optimized by response surface methodology (RSM). The optimal conditions which produced a free oil yield of ~94 % were: 1:1 water-to-emulsion ratio, enzyme concentration of 1,600 IU/g of emulsion and 70 min hydrolysis time at 50 °C. We found that these conditions resulted in a positive relationship (R 2 = 0.9671) between free oil yield and the degree of protein hydrolysis. Increased protease treatment produced a smaller number of oil droplets, but the size of these droplets increased significantly. When compared to demulsified oil products obtained by using thermal treatment, the oil obtained by Mifong®2709 exhibited lower acid and peroxide values, contained more tocopherols and had a longer induction time as determined in the Rancimat test. The high yield and quality of peanut oil obtained by enzymatic treatment makes enzyme demulsification a promising approach to recovering free oil in aqueous extractions of peanuts.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Rosenthal A, Pyle DL, Niranjan K (1996) Aqueous and enzymatic processes for edible oil extraction. Enzyme Microb Technol 19:402–420
Campbell KA, Glatz CE, Johnson LA, Jung S, de Moura JMN, Kapchie V, Murphy P (2011) Advances in aqueous extraction processing of soybeans. J Am Oil Chem Soc 88:449–465
Tabtabaei S, Diosady LL (2012) The isolation of yellow mustard oil using water and cyclic ethers. J Am Oil Chem Soc 89:935–945
Ndlela SC, de Moura JMLN, Olson NK, Johnson LA (2012) Aqueous extraction of oil and protein from soybeans with subcritical water. J Am Oil Chem Soc 89:1145–1153
Raghavendra SN, Raghavarao KSMS (2011) Aqueous extraction and enzymatic destabilization of coconut milk emulsions. J Am Oil Chem Soc 88:481–487
Zhang SB, Lu QY, Yang HS, Li Y, Wang S (2011) Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds. J Am Oil Chem Soc 88:727–732
de Moura JMN, Maurer D, Jung S, Johnson LA (2011) Pilot-plant proof-of-concept for integrated, countercurrent, two-stage, enzyme-assisted aqueous extraction of soybeans. J Am Oil Chem Soc 88:1649–1658
Zhang SB, Wang Z, Xu SY (2007) Downstream processes for aqueous enzymatic extraction of rapeseed oil and protein hydrolysates. J Am Oil Chem Soc 84:693–700
Campbell KA, Glatz CE (2009) Protein recovery from enzyme-assisted aqueous extraction of soybean. Biotechnol Prog 26:488–495
de Moura JMN, Campbell K, de Almeida NM, Glatz CE, Johnson LA (2011) Protein extraction and membrane recovery in enzyme-assisted aqueous extraction processing of soybeans. J Am Oil Chem Soc 88:877–889
Sugarman N (1956) Process for simultaneously extracting oil and protein from oleaginous materials. U.S. Patent 2,762,820
Subrahmanyan V, Bhatia DS, Kalbag SS, Subramanian N (1959) Integrated processing of peanut for the separation of major constituents. J Am Oil Chem Soc 36:66–70
Rhee KC, Cater CM, Mattil KF (1972) Simultaneous recovery of protein and oil from raw peanuts in an aqueous system. J Food Sci 37:90–93
Li HC (1984) The technology and equipments in aqueous extraction of oil and protein from peanuts. China Oils Fats 9:506–511 (In Chinese)
Chabrand RM, Kim H, Zhang C, Glatz CE, Jung S (2008) Destabilization of the emulsion formed during aqueous extraction of soybean oil. J Am Oil Chem Soc 85:383–390
de Moura JMN, Campbell K, Mahfuz A, Jung S, Glatz CE, Johnson LA (2008) Enzyme-assisted aqueous extraction of oil and protein from soybeans and cream de-emulsification. J Am Oil Chem Soc 85:985–995
Chabrand RM, Glatz CE (2009) Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour. Enzyme Microb Tech 45:28–35
Wu J, Johnson LA, Jung S (2009) Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes. Bioresour Technol 100:527–533
Myers RH, Montgomery DC (1995) Response surface methodology: process and product optimization using designed experiments. John Wiley, Chichester
Adler-Nissen J (1986) Enzymatic hydrolysis of food proteins. Elsevier, New York, pp 17–123
American Oil Chemists’ Society (1999) Official methods and recommended practices of the American Oil Chemists’ Society, 5th edn. AOCS Press, Champaign
Liang S, Yang G, Ma Y (2010) Chemical characteristics and fatty acid profile of foxtail millet bran oil. J Am Oil Chem Soc 87:63–67
Association of Official Analytical Chemists (1995) Official methods of analysis, 16th edn. AOAC International, Gaithersburg
Lamsal BP, Johnson LA (2007) Separating oil from aqueous extraction fractions of soybean. J Am Oil Chem Soc 84:785–792
Jung MY, Bock JY, Back SO, Lee TK, Kim JH (1997) Pyrazine contents and oxidative stabilities of roasted soybean oils. Food Chem 60:95–102
Acknowledgments
This research has been supported financially by the National Natural Science Foundation of China (31171652) and Doctoral Research Fund of Henan University of Technology (150339).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Zhang, S.B., Liu, X.J., Lu, Q.Y. et al. Enzymatic Demulsification of the Oil-Rich Emulsion Obtained by Aqueous Extraction of Peanut Seeds. J Am Oil Chem Soc 90, 1261–1270 (2013). https://doi.org/10.1007/s11746-013-2265-5
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11746-013-2265-5