Effect Of Alternating Current Electric Field And Ohmic Heating On Structure And Flavor Of Peanut Protein

Population growth has led to increased demand for meat products,and traditional animal husbandry cannot meet the rapid growth of meat consumption.Compared with animal protein,plant protein has the advantage of being environmentally friendly and resource sustainable.In my country,peanuts are mainly used to extract peanut oil,and the refined peanut residue still contains 50%to 55%protein,which has not been fully utilized.This paper uses peanut protein as raw material,adopts alternating electric field(ACEF)and ohmic heating(OH)technology,analyzes the structure and flavor changes of peanut protein under different treatment conditions,achieves the purpose of improving the structure and flavor of peanut protein,and provides better support for the subsequent development of peanut protein products.Firstly,the effect of ACEF on the structure and flavor of peanut protein was studied.The results showed that the electric field treatment affected the secondary structure of peanut protein,increased the content of β-sheet in the protein,and helped the protein to form an ordered structure.Electric field treatment increases the content of disulfide bonds and enhances the cross-linking effect between protein molecules;reduces the surface hydrophobicity,fluorescence intensity and ultraviolet absorption intensity,indicating that the hydrophobic groups and chromophores on the protein surface are transferred from the protein surface to the interior,making the protein structure more compact.After the ACEF treatment,the flavor substances also changed.Principal component analysis,partial least squares discriminant analysis and cluster heat map analysis showed that the content of beany flavor substances such as n-hexanal,nonanal,and 1-octene-3-ol decreased.Secondly,the peanut protein treated with an ACEF of 350 V/cm for 6 min was subjected to ohmic heating to form and ripen the peanut protein.OH changes the tertiary structure of protein,which is manifested by the increase of disulfide bond content,the decrease of surface hydrophobicity,free sulfhydryl content,fluorescence intensity and ultraviolet absorption intensity.Scanning electron microscopy observed that the peanut protein after OH has a more uniform and dense protein network structure.The texture test results show that the hardness,elasticity and chewiness of the protein are significantly improved.Colorimetry showed that the overall hue of peanut protein shifted to reddish brown after heating.Through principal component analysis,partial least squares discriminant analysis and cluster heat map analysis of flavor changes,OH can significantly reduce the content of bad volatile flavor substances in peanut protein,At the same time,volatile flavor substances with floral,fatty and fruity aromas are generated.Based on the determination results of structure and flavor,ACEF treatment can increase the cross-linking degree of protein and reduce the bad flavor of protein,which is beneficial to its application as raw material in food processing.OH treatment of peanut protein can not only make the protein fast and mature,but also make the protein structure more uniform and dense,optimize its color and flavor,and facilitate its further application in vegetable meat.