Comparison of Functional Properties of Cold Pressed and Warm Pressed Peanut Protein Powder
The effects of cold pressing and warm pressing on the physical and chemical properties of peanut protein powder were studied.Peanut protein powder was prepared by pressing peanut at 60 ℃and 80 ℃,and the physical and chemical properties of the two kinds of peanut protein powder were analyzed,including solubility,emulsification,foaming,water retention and oil retention.The electrical potential,particle size and colorimetry of two kinds of peanut protein powder were analyzed by Malvern Zeta potentiometer and chromaticity colorimeter respectively,and the texture characteristics of dried bean curd by the two powders were determined by texture analyzer.The results showed that the cold pressed peanut protein powder had better solubility,foaming property and foaming stability,while the warm pressed peanut protein powder had better emulsification stability and water retention.The whiteness of cold-pressed peanut protein powder was higher than that of warm-pressed peanut protein powder.Between pH 6 and pH 7,the Zeta potential stability of warm pressed peanut protein powder solution was significantly higher than that of cold pressed peanut protein powder,cold-pressed peanut protein powder solution was superior to warm-pressed peanut protein powder solution in long-term storage and the particle size distribution of cold pressed peanut protein powder was more uniform.The hardness of dried bean curd prepared by cold-pressed peanut protein powder was significantly higher than that prepared by warm-pressed peanut protein powder,higher than soy protein isolate dried bean curd.The experimental results laid a theoretical foundation for the application of peanut protein powder.
peanut protein powderfunctional characteristicschromaZeta potential
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万方数据
