Composition and Rheological Properties of Peanut Oil Bodies from Aqueous Enzymatic Extraction

• Published in: Journal of oleo science Vol. 70; no. 3; p. 375
• Main Authors: Niu, Ruihao, Chen, Fusheng, Liu, Chen, Duan, Xiaojie
• Format: Journal Article
• Language: English
• Published: Japan 04.03.2021
• Subjects: phospholipid; rheological properties; peanut oil bodies; protein
• ISSN: 1347-3352
• DOI: 10.5650/jos.ess20247J.OleoSci.70

In this study, the relationship between the composition and rheological properties of peanut oil bodies from aqueous enzymatic extraction was evaluated. Aqueous enzymatic extraction using a combination of cellulase and pectinase at a 1:1 ratio effectively destroyed the structure of the cell wall and resulted in the maximum oil body yield of 90.7%. The microstructure and interfacial membrane composition of the peanut oil bodies were observed by confocal laser scanning microscopy. The oil bodies contained three inherent proteins (oleosin, caleosin, and steroleosin) along with two adsorbed foreign proteins (arachin and lipoxygenase). Five phospholipids were detected using P nuclear magnetic resonance spectroscopy. Among them, phosphatidylcholine, which plays a major role in the stability of oil bodies, was the most abundant. The measured rheological properties indicated that the oil bodies were a typical elastic system. Elevated temperature and high-speed shear destroyed the binding between proteins and phospholipids, reducing the oil body stability. The findings will facilitate the commercial application of peanut oil bodies by improving the extraction rate of peanut oil bodies and clarifying their stabilization mechanism.Practical Application: This paper studies the enzymatic extraction, composition and rheological properties of peanut oil bodies. It provides a theoretical basis for the large-scale application of peanut oil bodies in the food and cosmetic industries. It is beneficial to improve the application value of peanut resources.