Production of Oil and Protein Food Products from Raw Peanuts by Aqueous Extraction and Ultrafiltration |
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Authors: | J T LAWHON L J MANAK K C RHEE E W LUSAS |
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Affiliation: | Authors Lawhon, Manake, Rhee, and Lusas are affilaited with the Food Protein Research &Development Center, Texas A&M Univ., College Station, TX 77843. |
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Abstract: | Two significant protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a new processing strategy for producing oil and protein food products from raw peanuts. Three varieties of peanuts were processed to obtain either a low-fat isolate or a full-fat product and an oil cream using aqueous extraction, centrifugation and industrial ultrafiltration membranes. Proximate and amino acid analyses and nitrogen solubility profiles were made on spray-dried products. Mean membrane permeation rates achieved exceeded 70 gallons per sq ft per day (gfd). Protein products possessed high nitrogen solubility, a bland taste, and were desirably light in color. |
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