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Functional Improvement of Peanut Protein Concentrate

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Peanut Processing Characteristics and Quality Evaluation

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Abstract

The natural peanut protein has solubility, emulsibility, foamability, gelation, and other functional properties. But the modification is still needed to improve the functional properties of protein so as to meet its application requirements in different processed products. For example, the solubility is improved to meet the processing needs of plant protein beverage, and the gelation is improved to meet the application of peanut protein in meat products. Therefore, Wu HW et al. (2009) prepared the peanut protein concentrate (PPC) by using the alcohol precipitation process and modified the protein by using physical, chemical, and biological enzymatic methods; Ma Tiezheng (2009) modified the PPC by using physical method and protease, prepared the peanut protein concentrate products with strong gelatinous and high solubility, and researched the factors that affect the modification.

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Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

    Qiang Wang

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  1. Qiang Wang
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Wang, Q. (2018). Functional Improvement of Peanut Protein Concentrate. In: Peanut Processing Characteristics and Quality Evaluation. Springer, Singapore. https://doi.org/10.1007/978-981-10-6175-2_6

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