Effect of Ethanol Processing on Functional Properties and Composition of Peanut Proteins

Effect of Ethanol Processing on Functional Properties and Composition of Peanut Proteins

The quality of peanut protein prepared under different ethanol processing conditions varies, leading to differences in protein properties and subsequently in the functional characteristics and applications of the protein products. Response surface methodology was employed to optimize the preparation...

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Bibliographic Details
Main Authors: ZHANG Xiang-feng, GUO Xing-feng, ZHANG Qian, ZHU Ting-wei, ZHAO Shu-chao, ZHANG Ming, LIN Feng-yan
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-01-01
Series:Liang you shipin ke-ji
Subjects:
peanut protein
ethanol extraction
response surface
functional characteristics
components
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250112
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