花生分离蛋白

花生分离蛋白 - Names and Identifiers

Name

花生分离蛋白 - Physico-chemical Properties

Appearance	Beige or gray powder
Storage Condition	Room Temprature

花生分离蛋白 - Reference

Reference

1. Wu Zhoushan, Li Chen, Xue Rui, et al. Preparation and properties of dextran-peanut protein isolate graft complexes with different molecular weights [J]. Science and Technology of Food Industry 2019 40(001):51-57.
2. Li Ling, Tao Liang, Zhao Cun, et al. Development of instant corn paste [J]. Food and Fermentation Technology 2018 54(05):66-71 90.
3. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao,A novel critical point for isotropic gel in rheological-fractal model,Journal of Food Engineering, volume 244,2019,Pages 40-46,ISSN 0260-8774,https:// doi
4. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao,A novel critical point for isotropic gel in rheological-fractal model,Journal of Food Engineering,Volume 244,2019,Pages 40-46,ISSN 0260-8774,https://doi
5. Li, Chen, Luxin Wang, and Feng Xue. "Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films." Journal of the American Oil Chemists' Society 96.11 (2019): 1249-1263.https://doi.org/10.1002/aocs.
6. Taha, Ahmed, et al. "Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification." Ultrasonics sonochemistry 58 (2019): 104627.https://doi.org/10.1016/j
7. Li, Quanyang, and Zhengtao Zhao. "Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins." Food chemistry 252 (2018): 92-98.https://doi.org/10.1016/j.foodchem.2018.01.114
8. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang Fei Gao,A novel critical point for isotropic gel in rheological-fractal model,Journal of Food Engineering,Volume 244,2019,Pages 40-46,ISSN 0260-8774,https://doi
9. [IF=5.354] Chong-hao Bi et al."A novel critical point for isotropic gel in rheological-fractal model."J Food Eng. 2019 Mar;244:40
10. [IF=6.513] Ahmed Taha et al."Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification."Ultrason Sonochem. 2019 Nov;58:104627
11. [IF=4.35] Shimin Gu et al."Gut Microbial Signatures Associated with Peanut Allergy in a BALB/c Mouse Model."Foods. 2022 Jan;11(10):1395

花生分离蛋白 - Introduction

Peanut protein isolate is a protein extracted from peanuts. It has some of the following properties:

1. High protein content: Peanut protein isolate is a protein-rich food ingredient that can provide the amino acids needed by the human body.

2. Nutritious: Peanut protein isolate contains a variety of vitamins and minerals, such as vitamin E, B vitamins, magnesium, zinc and iron.

3. Functionality: Peanut protein isolate has good emulsifying, stabilizing and moisturizing properties, and can be used as an emulsifier and stabilizer in the food industry.

The use of peanut protein isolate mainly includes the following aspects:

1. Food additives: Peanut protein isolate can be used as a protein supplement in food to increase the protein content of the product and improve the taste and texture.

2. health care products: peanut protein isolate can be used to prepare all kinds of protein powder, protein drinks and protein bars and other health care products, for the body needs to quickly supplement protein when use.

3. pharmaceutical field: peanut protein isolate can be used in the field of medicine, as a drug carrier or drug delivery system of raw materials.

The preparation of peanut protein isolate generally includes the following steps:

1. Peanut shell and skin removal: Peanuts are shelled and peeled.

2. Crushing and soaking: Crush or grind the shelled and peeled peanuts, and soak them with an appropriate amount of water.

3. Juicing and filtering: Use a juicer to extract juice from the soaked peanuts, and then pass through a filter to remove solid particles.

4. precipitation and concentration: add the filtered peanut juice to hydrochloric acid and other solutions to precipitate the protein, and then concentrate.

5. Drying and crushing: The concentrated protein is dried and crushed into peanut protein isolate with a grinder.

The following safety information should be noted when using peanut protein isolate:

1. Allergic reactions: Peanut protein isolate may cause allergic reactions. If you are allergic to peanuts or other nuts, you should avoid using it.

2. contraindications: certain populations, such as pregnant women, lactating women and patients with special diseases, may need to consult a doctor's advice before use.

3. storage requirements: peanut protein isolate should be stored in a dry, cool, dark place, avoid contact with harmful substances.

In general, peanut protein isolate is a food ingredient with rich nutrition and multiple uses, but it needs to pay attention to safety and applicability when using it.

Last Update：2024-04-10 22:40:09

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花生分离蛋白

花生分离蛋白

花生分离蛋白

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花生分离蛋白 - Names and Identifiers

花生分离蛋白 - Physico-chemical Properties

花生分离蛋白 - Reference

花生分离蛋白 - Introduction

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