| At present, the most commonly used peanut oil process in China’s oil industry is still thehigh temperature pre-squeeze and solvent leach process, but the protein of peanut meal whichobtained by this method is always denaturation and destroyed, forage value is pretty low. Toavoid and reduce the destruction of peanut protein in the process of making oil, cold pressedprocess to get peanut oil was used in production applications in recent years.Cold pressedpeanut cake can be used as edible protein, and its forage protein utilization value was alsoincreased greatly. Use peanut cake and meal as raw material, with alcohol washing processcan get higher alcohol wash peanut protein concentrate which has higher protein content,andthe alcohol washing peanut protein concentrate has better digestion and absorption rate, all ofthese will become the efficient utilization of peanut technology development direction. Thistopic use animal experimental study to evaluate the nutrition of peanut protein concentratefunctional property which were got from different peanut meal by alcohol washing process, toresearch the optimum technological conditions to produce peanut protein peptide fromdifferent peanut meal and to provide technical support for the reasonable application ofalcohol washing protein concentrate.(1) Study has found that after alcohol wash process the protein content of peanut cake wasmore than65%, its NSI value is much higher when compared to the last two cake proteinconcentrates. Its amino acid content, total essential amino acid content of protein concentratewas2.91%higher than the latter, this shows that high temperature peanut protein concentrateis not suitable for food protein.(2)Through growth,digestion and metabolism experiments, respectively for casein,hightemperature peanut meal, high temperature peanut protein concentrate and cold pressedpeanut protein concentrate protein as the main source of feed nutrition to evaluate itsdigestion functional properties. The results show that high temperature peanut meal has a lowdegree in food conversion rate, digestibility, biological value, surface utilization ratio andefficiency.In terms of food conversion rate, high temperature peanut meal group, hightemperature peanut meal protein concentrate group and cold pressed peanut cake proteinconcentrate group were lower than the control group for6.05%,5.85%and6.05%respectively; high temperature meal group and high temperature protein concentrate group,cold pressed peanut cake concentrated protein group were lower than casein group for0.12,0.11,0.02,respectively at apparent raw commodity prices; high temperature meal group and high temperature protein concentrate group, cold pressed peanut cake concentrated proteingroup were lower than the casein group for0.23,0.21,0.09respectively at efficiency ratioPER.In terms of four groups of rats in quality of viscera and organs index, the protein sourcecan meet the demand of growth of rats, the difference is not obvious and indexes (P>0.05)within the range available. Compared with high temperature meal group and high temperatureprotein concentrate group’s quality of viscera and organs index, in the first four weeks thehigh temperature meal group is higher than high temperature protein concentrate group, butthis situation of fifth week is opposite, this explain that organs of rats after5weeks has beenfully developed, the protein source can meet the demand of growth of rats.Four groups of rats’ blood routine and blood biochemistry show that in terms of a fourthweek’s single index, casein group, high temperature peanut meal protein concentrate group,cold pressed peanut cake protein concentrate group are higher than high temperature mealgroup respectively by0.06,0.12,0.08in proteome of mononuclear cells, but its neutral cellproteome, respectively lower than the high temperature meal group for0.52,0.19,0.48,and itsproteome lymphocytes respectively low1.98,1.69,2.3. This show that high temperaturepeanut meal group has a high possibility than other groups suffering from acute suppurativeinfection, bleeding, infection, severe tissue damage, leukaemia of sex of chronic bead cellmembrane, and sleeping pills poisoning. Blood sugar of Casein group, high temperaturepeanut meal protein concentrate group, cold pressed peanut cake protein concentrate groupwere lower than high temperature meal group respectively by1.88,0.86,1.95; Hightemperature peanut meal protein concentrate group, cold pressed peanut cake concentratedprotein group, respectively, compared with high temperature group, was low by0.85,0.2;Casein group, high temperature peanut meal protein concentrate group, cold pressed peanutcake protein concentrate group was respectively lower by0.16,0.13,0.14than the hightemperature meal group. Shows that high temperature peanut meal group has a higher risk ofdiabetes, arteriosclerosis, etc than other groups.General Speaking，every indexes is in the reference range, suggests that each group ofrats has a normal blood system, no virus, no tissue damage, besides a higher degree of uricacid, a lower density lipoprotein, other indexes are all within the normal range and thedifference was not significant, the reason is that rat was lack of movement, feed nutrition isrich, suggests that three kinds of peanut proteins are all the good plant proteins. Four groups generally is casein control group> cold pressed peanut protein concentrate group> hightemperature hydrolysis protein concentrate group> high temperature hydrolysis.All in all, after ethanol extraction, the high temperature peanut meal’s protein content hasincreased and the effective amino acids improved, So it can improve the feeding effect, theforage value has significantly improved also; Because of the production process of hightemperature peanut meal is simple than the cold pressed cake’s, its low production cost, sothat the high temperature peanut meal protein concentrate is better than cold pressed cakeproduction with rationality.(3)Use alkaline protease to enzymolysis peanut protein concentrate, after enzymolysis,protein’s functional ability has been improved especially when talk about water absorptionand stability,peanut protein peptide hydrolysis degree was22.5%, extraction rate of shortpeptide was82.03%, higher5%more than that of peanut meal enzymolysis directly, shortpeptide yield increase by about10%. After hydrolysis, macromolecules smashed into smallmolecules, surface hydrophobicity content decrease obviously; Hydrolyzate solubilityincreased significantly; Emulsion stability is reduced, depth of the hydrolysis product afterhydrolysis is increased, emulsifying activity increase gradually, suitable for the applicationof functional food... |
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