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Destabilization of Emulsion Formed During Aqueous Extraction of Peanut Oil: Synergistic Effect of Tween 20 and pH

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

To destabilize the emulsion formed during aqueous extraction processing (AEP) of peanuts, Tween and Span series surfactants (Tween 20, Tween 80, Span 20, and Span 80) were used alone or in combination to break the emulsion. Results indicate that only Tween surfactants had a pronounced demulsifying effect that was dependent on Tween concentration and system pH. When 1.2 wt% Tween 20 aqueous solution was used for oil extraction at pH 10.0, the highest free oil yield was achieved at 76.1 %, which was similar to the oil recovery of using proteases as a destabilization agent. The results obtained using a model emulsion system containing peanut oil and Tween 20/peanut protein isolates (PPI) showed that when Tween 20 and PPI coexisted in extraction medium at pH 10.0, the dynamic interfacial tension and droplet size distribution curves were very similar to those when Tween 20 was used alone, suggesting that Tween 20 dominated at the interface, instead of PPI. Destabilization of the model emulsions relied on three important factors: inclusion of Tween 20 at the initial mixing stage, high pH, and a gentle mixing speed. A synergistic destabilization mechanism of using Tween 20 at high pH during AEP was proposed. The discovery of Tween 20 as an effective demulsifier significantly contributes to the development of AEP of oilseeds.

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Acknowledgments

This research has been supported financially by the China Scholarship Council and the Program for Science & Technology Innovation Talents in Universities of Henan Province (13HASTIT005) and the National Natural Science Foundation of China (31430067) and (31671887).

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Authors and Affiliations

  1. School of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, Henan, People’s Republic of China

    Shao Bing Zhang

  2. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, United States

    Shao Bing Zhang & Tong Wang

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  1. Shao Bing Zhang
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  2. Tong Wang
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Correspondence to Shao Bing Zhang or Tong Wang.

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Zhang, S.B., Wang, T. Destabilization of Emulsion Formed During Aqueous Extraction of Peanut Oil: Synergistic Effect of Tween 20 and pH. J Am Oil Chem Soc 93, 1551–1561 (2016). https://doi.org/10.1007/s11746-016-2899-1

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  • DOI: https://doi.org/10.1007/s11746-016-2899-1

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