Optimization of extraction of elaiosome from high oleic peanut by enzyme extraction and component analysis

Abstract

On the basis of single factor experiments, the process conditions of enzyme extraction of high oleic peanut elaiosome were optimized by response surface methodology (RSM) and the components of the elaiosome were analyzed.The results showed that the optimal process conditions were as follows： pH 5.5,liquid-solid ratio 6∶1 (mL/g), enzyme dosage 440 U/g, enzymolysis time 90 min, enzymolysis temperature 60 ℃.Under the optimal conditions, the yield of high oleic peanut elaiosome reached 49.30%, which was consistent with the predicted value.For high oleic peanut elaiosome, the crude fat content was(60.14±3.75)%, and the crude protein content was (8.06±0.63)%.The composition of fatty acid of high oleic peanut elaiosome was not significantly different (p＞0.05) with the raw peanuts.The characteristic intrinsic proteins in high oleic peanuts elaiosome were oleosin and steroleosin and the total contents of these two proteins were nearly 80%.

Keywords

• high oleic peanut
• elaiosome
• enzyme extraction
• response surface
• component analysis