Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted

Tianci Li; Chenxian Yang; Kunlun Liu; Tingwei Zhu; Xiaojie Duan; Yandong Xu

doi:10.3390/foods12193523

Foods (Sep 2023)

Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted

Tianci Li,
Chenxian Yang,
Kunlun Liu,
Tingwei Zhu,
Xiaojie Duan,
Yandong Xu

Affiliations

Tianci Li: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Chenxian Yang: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Kunlun Liu: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Tingwei Zhu: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Xiaojie Duan: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Yandong Xu: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

DOI: https://doi.org/10.3390/foods12193523
Journal volume & issue: Vol. 12, no. 19
p. 3523

Abstract

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Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification. Changes in the amount of heptanoic acid added, solid–liquid ratio, reaction temperature, and reaction time were adopted to investigate demulsification, and the technological conditions of demulsification were optimized. While the optimal conditions were the addition of 1.26% of heptanoic acid, solid–liquid ratio of 1:3.25, reaction temperature of 72.7 °C, and reaction time of 55 min, the maximum free oil yield was (95.84 ± 0.19)%. The analysis of the fatty acid composition and physicochemical characterization of peanut oils extracted using four methods were studied during the AEE process. Compared with the amount of oil extracted via other methods, the unsaturated fatty acids of oils extracted from demulsification with heptanoic acid contained 78.81%, which was significantly higher than the other three methods. The results of physicochemical characterization indicated that the oil obtained by demulsification with heptanoic acid had a higher quality. According to the analysis of the amino acid composition, the protein obtained using AEE was similar to that of commercial peanut protein powder (CPPP). However, the essential amino acid content of proteins extracted via AEE was significantly higher than that of CPPP. The capacity of water (oil) holding, emulsifying activity, and foaming properties of protein obtained via AEE were better than those for CPPP. Overall, heptanoic acid demulsification is a potential demulsification method, thus, this work provides a new idea for the industrial application of simultaneous separation of oil and proteins via AEE.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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