{"id":7768,"date":"2024-08-08T11:09:47","date_gmt":"2024-08-08T11:09:47","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7768"},"modified":"2024-08-08T11:09:47","modified_gmt":"2024-08-08T11:09:47","slug":"peanut-protein-extraction-technology","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/peanut-protein-extraction-technology\/","title":{"rendered":"Hvad er teknikkerne til udvinding af jordn\u00f8ddeprotein og deres anvendelse i f\u00f8devarer?"},"content":{"rendered":"

Anvendelsesv\u00e6rdi af jordn\u00f8ddeprotein<\/strong><\/p>\n

Jordn\u00f8dder indeholder mere end 50% af olien, men ogs\u00e5 rig p\u00e5 22% til 26% af proteinet, som indeholder ca. 90% af jordn\u00f8ddeglobulin og ledsagende jordn\u00f8ddeprotein, der hver tegner sig for 63% og 33%, og de resterende ca. 10% til vandopl\u00f8selige proteiner, kaldet valleprotein. Det isoelektriske punkt for jordn\u00f8ddeprotein er omkring pH = 4,5, under denne pH-tilstand er opl\u00f8seligheden af jordn\u00f8ddeprotein den mindste, n\u00e5r pH i den vandige opl\u00f8sning af jordn\u00f8ddeprotein stiger, \u00f8ges dens viskositet, og under omr\u00f8ringstesten er den skummende viskositet p\u00e5 pH = 6,6 5 gange den for pH = 4,0.<\/p>\n

Proteinet i jordn\u00f8dder har h\u00f8j n\u00e6ringsv\u00e6rdi, med lille forskel fra animalsk protein, h\u00f8jere end proteinindholdet i m\u00e6lk, svinek\u00f8d og \u00e6g, og lavt kolesterolindhold, kun overg\u00e5et af sojaprotein blandt planteproteiner. Sammenlignet med sojaprotein har jordn\u00f8ddeprotein en h\u00f8j ford\u00f8jelighed, op til 90%, meget let at blive absorberet af kroppen, m\u00e6ngden af trypsininhiberende faktor indeholdt i kun 20% af sojab\u00f8nnen, men heller ingen sojasmag, er et ideelt grundl\u00e6ggende r\u00e5materiale til f\u00f8devareindustrien. Jordn\u00f8ddeprotein som patientmad for at hj\u00e6lpe patienter med diabetes, hypertension, aterosklerose og gastrointestinale sygdomme med at genoprette helbredet har en vis effekt.<\/p>\n

Teknologi til udvinding af jordn\u00f8ddeprotein<\/strong><\/p>\n

Der er mange typer jordn\u00f8ddeproteinprodukter, som kan opdeles i jordn\u00f8ddemel, jordn\u00f8ddeproteinkoncentrat, jordn\u00f8ddeisolatprotein osv., hvoraf jordn\u00f8ddemel inkluderer fuldfed jordn\u00f8ddemel, delvist affedtet jordn\u00f8ddemel, affedtet jordn\u00f8ddemel og s\u00e5 videre. I det f\u00f8lgende introduceres flere metoder til udvinding af jordn\u00f8ddeprotein: pressemetode, udvaskningsmetode, vandenzymmetode, omvendt micelleekstraktionsteknologi, alkalisk opl\u00f8sning og syreudf\u00e6ldningsmetode.<\/p>\n

1) Trykmetode<\/strong>
\nPressemetoden er gennem udvinding af noget af olien i jordn\u00f8dden for at opn\u00e5 effekten af jordn\u00f8ddekagemel p\u00e5 samme tid, kan opdeles i varmpressemetode og koldpressemetode. Varmpressemetoden kan fjerne op til 80% ~ 90% af olien, men p\u00e5 grund af forberedelsesprocessen ved hj\u00e6lp af h\u00f8jtemperaturbehandling er de fleste proteiner i jordn\u00f8ddemelet blevet denatureret, det vandopl\u00f8selige proteinindhold reduceres, de funktionelle egenskaber er ogs\u00e5 faldet betydeligt. Den generelle koldpressemetode er under 60 \u2103 milj\u00f8 til forarbejdning, n\u00e6ringsstofretention af det mest komplette, men dets lavere olieudbytte, affedtning er ikke for grundig, s\u00e5 ofte brugt sammen med udvaskningsmetoden.<\/p>\n

2) Udvaskningsmetode<\/strong>
\nUdvaskningsprocessen omfatter direkte udvaskningsproces og f\u00f8rste presning og derefter udvaskningsproces, f\u00f8rstn\u00e6vnte er velegnet til noget lavt olieindhold i oliefr\u00f8, for jordn\u00f8dder er olieindholdet h\u00f8jere, velegnet til f\u00f8rste presning og derefter udvaskningsproces. Produktionsprocessen for udvaskningsmetoden er dog mere kompliceret og dyr, og tils\u00e6tningen af flygtige og brandfarlige organiske opl\u00f8sningsmidler tilf\u00f8jer ogs\u00e5 sikkerhedsrisici.<\/p>\n

3) Metode med vandenzymer<\/strong>
\nMed udviklingen af bioteknologi og enzympr\u00e6parater begyndte folk at unders\u00f8ge enzymbehandlingen for at udvinde olie og fedt for at opn\u00e5 en bedre n\u00e6ringsv\u00e6rdi. Den st\u00f8rste fordel ved vandenzymmetoden er, at den effektivt kan genvinde proteinet (eller dets hydrolyseprodukter) i plantematerialet, mens olien udvindes. Sammenlignet med den traditionelle proces er udstyr til vandenzymteknologi enkel, sikker drift, ikke kun kan forbedre effektiviteten, men ogs\u00e5 teknologiens behandlingsbetingelser er milde, kan producere lav denaturering af proteinprodukter, hydrolyseret proteinopl\u00f8sning er lettere at ford\u00f8je; produktionsprocessen er relativt lavt energiforbrug, BOD- og COD-v\u00e6rdien af spildevand reduceres kraftigt, mindre forurening, let at h\u00e5ndtere.<\/p>\n

4) Anti-micell\u00e6r ekstraktionsteknologi<\/strong>
\nAnti-micell\u00e6r ekstraktionsteknologi er en ny type ekstraktionsteknologi, overfladeaktive stoffer opl\u00f8st i ikke-pol\u00e6re organiske opl\u00f8sningsmidler, opl\u00f8selig del af vandet for at danne en \"pool\" for at opn\u00e5 ekstraktion af proteiner og samtidig for at opn\u00e5 adskillelse af fedt og oliers rolle. Fordi \"poolen\" har en vis beskyttende effekt p\u00e5 proteinet, s\u00e5 du kan f\u00e5 bedre funktionelle egenskaber af jordn\u00f8ddeprotein. P\u00e5 grund af eksistensen af rester af overfladeaktive stoffer og manglen p\u00e5 produktionsudstyr og andre problemer er teknologien stadig i den indledende unders\u00f8gelse.<\/p>\n

(5) Metode til udf\u00e6ldning med alkalisyre<\/strong>
\nAlkalisyreudf\u00e6ldningsmetode bruges normalt til at forberede isoleret protein, ikke kun for at fjerne vandopl\u00f8selige sukkerarter, men ogs\u00e5 for at fjerne stivelse, cellulose og andre komponenter, proteinindholdet i det resulterende produkt op til 90%, men brugen af et stort antal syrer og baser i den industrielle produktionsproces, hvilket vil medf\u00f8re en vis grad af milj\u00f8forurening.<\/p>\n

Jordn\u00f8ddeprotein i f\u00f8devarer<\/strong><\/p>\n

Hvis man tils\u00e6tter lidt jordn\u00f8ddeprotein i f\u00f8devarer i moderate m\u00e6ngder, kan det ikke kun forbedre f\u00f8devarernes n\u00e6ringsv\u00e6rdi, men ogs\u00e5 forbedre f\u00f8devarernes kvalitet gennem jordn\u00f8ddeproteinets funktionelle egenskaber.<\/p>\n

1) Anvendelse af jordn\u00f8ddeprotein i k\u00f8dprodukter<\/strong>
\nI k\u00f8dprodukter, is\u00e6r ved forarbejdning af hakket k\u00f8dprodukter, er vegetabilsk protein ikke kun en erstatning, men ogs\u00e5 et vigtigt r\u00e5materiale. Jordn\u00f8ddeproteinpulver er et godt bindemiddel til k\u00f8dprodukter, fyldstof, vil blive f\u00f8jet til p\u00f8lse, fiskep\u00f8lse, skinke, kan effektivt opretholde fugtigheden i k\u00f8dsaften g\u00e5r ikke tabt, behandlingen af smagsstoffer g\u00e5r ikke tabt, kan fremme fedtabsorption, dets produkter producerer ikke f\u00e6nomenet vandrende olie. Gennem tils\u00e6tning af jordn\u00f8ddeproteinpulver, s\u00e5 produkterne opn\u00e5r fint v\u00e6v, god tekstur, brug af 5% til 10%.<\/p>\n

(2) Jordn\u00f8ddeprotein i anvendelsen af nudelprodukter<\/strong>
\nTils\u00e6tning af jordn\u00f8ddeprotein i nudelprodukter kan ikke kun forbedre madens n\u00e6ringsv\u00e6rdi, men ogs\u00e5 g\u00f8re produktstrukturen oppustet, bl\u00f8d og elastisk. Jordn\u00f8ddeproteinpulver som n\u00e6ringsstof tilsat til produktion af dampet br\u00f8d, forbedrer kvaliteten af dampet br\u00f8d, tils\u00e6tning af jordn\u00f8ddeproteinpulver dampet br\u00f8delasticitet og genopretning er h\u00f8jere end dem, der ikke er tilsat.<\/p>\n

(3) Jordn\u00f8ddeprotein i drikkevarer<\/strong>
\nTils\u00e6t jordn\u00f8ddeproteinpulver i drikkevare, fordi det ikke indeholder kolesterol og rigt protein, essentielle aminosyrer, vitaminer og um\u00e6ttede fedtsyrer, let at blive absorberet af menneskekroppen, er en slags drikkevare med sundhedsplejefunktioner. Det affedtede jordn\u00f8ddeprotein ved lav temperatur behandles gennem ultra-mikroknusning og matches med sojab\u00f8nnemel, m\u00e6lkepulver og andet protein af h\u00f8j kvalitet, som kan producere jordn\u00f8ddeproteinm\u00e6lkspulver med god bryggeevne af faste drikkevarer og forbedre produkternes n\u00e6ringsv\u00e6rdi. Tils\u00e6t jordn\u00f8ddeproteinpulver i m\u00e6lk for at lave yoghurt, kan effektivt forbedre produktets teksturegenskaber og sensoriske kvalitet, jordn\u00f8ddeprotein yoghurt v\u00e6vsstruktur er fin, ensartet tekstur, s\u00f8d og sur smag, med jordn\u00f8ddeprotein og m\u00e6lk dobbelt smag og ern\u00e6ringsm\u00e6ssige effekter, forbedre biotilg\u00e6ngeligheden og n\u00e6ringsv\u00e6rdien af f\u00f8devarer.<\/p>","protected":false},"excerpt":{"rendered":"

Application value of peanut protein Peanuts contain more than 50% of the oil, but also rich in 22% to 26% of the protein, which contains about 90% of the peanut globulin and companion peanut protein, each accounting for 63% and 33%, and the remaining about 10% for water-soluble proteins, called whey protein. The isoelectric point […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the peanut protein extraction techniques and their applications in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/peanut-protein-extraction-technology\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the peanut protein extraction techniques and their applications in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Application value of peanut protein Peanuts contain more than 50% of the oil, but also rich in 22% to 26% of the protein, which contains about 90% of the peanut globulin and companion peanut protein, each accounting for 63% and 33%, and the remaining about 10% for water-soluble proteins, called whey protein. The isoelectric point […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/longchangextracts.com\/da\/peanut-protein-extraction-technology\/\" \/>\n<meta property=\"og:site_name\" content=\"China Chemical Manufacturer\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-08T11:09:47+00:00\" \/>\n<meta name=\"author\" content=\"Mrzhao\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Skrevet af\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mrzhao\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/\",\"url\":\"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/\",\"name\":\"What are the peanut protein extraction techniques and their applications in food? - China Chemical Manufacturer\",\"isPartOf\":{\"@id\":\"https:\/\/longchangextracts.com\/#website\"},\"datePublished\":\"2024-08-08T11:09:47+00:00\",\"dateModified\":\"2024-08-08T11:09:47+00:00\",\"author\":{\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\"},\"breadcrumb\":{\"@id\":\"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/#breadcrumb\"},\"inLanguage\":\"da-DK\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/longchangextracts.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"What are the peanut protein extraction techniques and their applications in food?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/longchangextracts.com\/#website\",\"url\":\"https:\/\/longchangextracts.com\/\",\"name\":\"China Chemical Manufacturer\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/longchangextracts.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"da-DK\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\",\"name\":\"Mrzhao\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"da-DK\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"caption\":\"Mrzhao\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hvad er teknikkerne til udvinding af jordn\u00f8ddeprotein og deres anvendelse i f\u00f8devarer? - Kinesisk kemikalieproducent","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/longchangextracts.com\/da\/peanut-protein-extraction-technology\/","og_locale":"da_DK","og_type":"article","og_title":"What are the peanut protein extraction techniques and their applications in food? - China Chemical Manufacturer","og_description":"Application value of peanut protein Peanuts contain more than 50% of the oil, but also rich in 22% to 26% of the protein, which contains about 90% of the peanut globulin and companion peanut protein, each accounting for 63% and 33%, and the remaining about 10% for water-soluble proteins, called whey protein. The isoelectric point […]","og_url":"https:\/\/longchangextracts.com\/da\/peanut-protein-extraction-technology\/","og_site_name":"China Chemical Manufacturer","article_published_time":"2024-08-08T11:09:47+00:00","author":"Mrzhao","twitter_card":"summary_large_image","twitter_misc":{"Skrevet af":"Mrzhao"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/","url":"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/","name":"Hvad er teknikkerne til udvinding af jordn\u00f8ddeprotein og deres anvendelse i f\u00f8devarer? - Kinesisk kemikalieproducent","isPartOf":{"@id":"https:\/\/longchangextracts.com\/#website"},"datePublished":"2024-08-08T11:09:47+00:00","dateModified":"2024-08-08T11:09:47+00:00","author":{"@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3"},"breadcrumb":{"@id":"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/#breadcrumb"},"inLanguage":"da-DK","potentialAction":[{"@type":"ReadAction","target":["https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/longchangextracts.com\/peanut-protein-extraction-technology\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/longchangextracts.com\/"},{"@type":"ListItem","position":2,"name":"What are the peanut protein extraction techniques and their applications in food?"}]},{"@type":"WebSite","@id":"https:\/\/longchangextracts.com\/#website","url":"https:\/\/longchangextracts.com\/","name":"Producent af kemikalier i Kina","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/longchangextracts.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"da-DK"},{"@type":"Person","@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3","name":"Mrzhao","image":{"@type":"ImageObject","inLanguage":"da-DK","@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g","caption":"Mrzhao"}}]}},"_links":{"self":[{"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/posts\/7768"}],"collection":[{"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/comments?post=7768"}],"version-history":[{"count":1,"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/posts\/7768\/revisions"}],"predecessor-version":[{"id":7769,"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/posts\/7768\/revisions\/7769"}],"wp:attachment":[{"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/media?parent=7768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/categories?post=7768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/longchangextracts.com\/da\/wp-json\/wp\/v2\/tags?post=7768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}