A new eco-friendly defatting process of peanuts by mechanical expression preserving structure integrity (MEPSI)
This article represents a scientific approach to the environment-friendly and energy saving processes which incited us to develop a new efficient, healthy, economical and less polluting defatting process. In this paper, mechanical oil extraction was conducted on peanuts by preserving their structure integrity and the process was followed by a quantitative and qualitative study on the physicochemical properties of the defatted grains in order to investigate the best extraction parameters. The described extraction process coupled to a reconstitution process by Intensification of Vaporization by Decompression to the Vacuum (IVDV) showed that the optimal conditions are 5% d.b. initial water content, 2 days at 4°C of homogenization period, pressing at around 10 MPa (at room temperature) for 3 to 4 min most preferably at a compression speed of 8mm/sec, using the appropriate process modification to avoid structure damages and loss of deteriorated seeds, then reconstituting by IVDV with a pressure of 0.9MPa applied for 10 sec on hydrated peanuts to 10% d.b.
Color and texture of low-calorie peanuts as affected by a new oil extraction process named “Mechanical Expression Preserving Shape Integrity” (MEPSI)
The current healthy life style pushed to develop and implement a novel efficient defatting process of high quality called “Mechanical Expression Preserving Shape Integrity” that conserved the sensory, color, textural, morphological and acceptability of partially defatted roasted peanuts. In this study, Response Surface Methodology was used to investigate the best extraction parameters (initial water content, pressure and pressing duration) based on the highest Color Consumer Evaluation scores, the best colorimetric parameters (L*, a*, b*, ΔE*) and the most appealing textural attributes (Fracturability, First Fracture Work Done, First Fracture Percentage of Deformation, Rupture Force, Percentage of Deformation at Rupture). Experimental results showed that defatting promotes a lighter and neutral grain color, higher fracturability and rupture force as well as higher deformation strength. Aiming to retain most of the colorimetric and textural properties after defatting and roasting, it was found that peanuts should be hydrated to 7 % d.b. and treated at 4.74 MPa for 14.22 min.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.