Application and evaluation of short-wave infrared radiation for peanut oil production

被引：1

作者：

Huang, Kexia ^{[1
,2
]}

Zou, Yanjunjie ^{[1
]}

Zeng, Tao ^{[1
]}

Feng, Can ^{[1
]}

Zheng, Xi ^{[1
]}

Zhong, Yongli ^{[3
]}

Zhu, Yiwei ^{[1
]}

机构：

[1] Chongqing Food Ind Inst Co Ltd, Chongqing 400042, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214100, Peoples R China

[3] Chongqing Univ Sci & Technol, Sch Civil Engn & Architecture, Chongqing 401331, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2023年 / 19卷 / 11期

关键词：

short-wave infrared radiation; peanut oil; quality; peanut meal protein; structural properties; functional properties; SOY PROTEIN ISOLATE; MAILLARD REACTION-PRODUCTS; PHENOLIC-COMPOUNDS; HEAT; ACID; FOOD;

D O I：

10.1515/ijfe-2023-0136

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Short-wave infrared radiation (SIR) was used to improve the quality of peanut oil (PO) and peanut meal protein (PMI) in this study. The results showed that SIR roasting was beneficial to increase the yield and improve the quality and flavor of PO. The oxidative stability index (OSI) was improved, the contents of tocopherols and polyphenols increased and the contents of benzo (a) pyrene and polar substances decreased. Besides, the characteristic flavor substances were detected but not for the burnt smell. The effects of SIR on the structural and functional properties of PMI were investigated. It was found that SIR roasting could induce partial denaturation of PMI, thus improving its functional properties such as solubility, emulsifying and foaming, but did not involve the change of secondary structure. It was confirmed that SIR is a potential and available pre-roasting method to improve the comprehensive utilization of peanut resources.

引用

页码：497 / 508

页数：12