Studies On The Peanut Protein Secondary Structure And The Emulsifying Development Of Peanut Beverage And Research

Peanut protein has low fat, low calorie, and low cholesterol, etc. Our country is a peanut production country, the production is in the first place all over the world. Making full use of peanut protein resource to meet the needs of citizen on protein is very important. Processing peanut protein into beverage, therefore, in our country will have a larger market prospects and development space.Peanut protein beverage stability has been the technology bottleneck in its development, therefore, to explore the structure-properties relationship of peanut protein, improved the emulsification of peanut protein, improve the stability of the peanut protein beverage, will make a significant influence on peanut industry sustainable development.Firstly, Box- Behnkens center design was made to determine the optimal formula of high-protein peanut beverage combination. Secondly, fourier infrared spectrum method was used to study different dry heat treatment conditions on the influence of peanut protein secondary structure, and the results used in the hydrolysis of peanut polypeptide beverage.The experimental results were as follows:1 Through the Plackett- Burman(PB) design, the steepest climbing experiment, and the Box-Behnkens center combination design method,the formula of high-protein peanut beverage production in stability was: xanthan gum content was 0.04%, carrageenan content was 0.05%, the amount of sucrose ester was 0.12%, peanut protein powder was 6.05%. Under this condition of the production of high-protein peanut beverage, the precipitation rate was 1.13%, the production of the protein content was 7.12%.2 Using the Fourier infrared spectrometer to determine the different heating temperature and heating time after processing of peanut protein secondary structure, and the emulsification of peanut protein was detected under the corresponding conditions. The results showed that 100 ℃heating for 5 min, random coil structure proportion was the largest, which suggested that the most obvious denaturation of peanut protein had happened under this condition, the emulsifying activity and emulsifying stability of peanut protein was better at the same time.Beta-fold structure after different time heat treatment was reduced and then increased.Peanut protein emulsifying activity index got the maximum value during 5 min which was 34.43 m2/g,the emulsion stability was 16.36 min.3 Alkaline protease hydrolysis of peanut protein the optimum hydrolysis conditions were: Alkaline protease was 1800U/g, temperature was 45 ℃, the pH value was 9.0, the hydrolysis time was 180 min, got the peanut protein hydrolysis product concentration was 0.189 mg/ml, the degree of hydrolysis was5.37%. After 5 minutes at 100 ℃ dry heat treatment of hydrolysis product as raw material, supplemented by 10% peanut protoplasmic, sensory score was 94.16 points.