ULTRASOUND-ASSISTED PROTEIN EXTRACTION FROM DEFATTED PEANUT FLOUR (ARACHIS HYPOGAEA) FOR LIQUID AMINOS PRODUCTION
Main Article Content
Abstract
Defatted peanut flour, the primary byproduct of peanut oil processing, is a rich precursor for umami peptides due to its high content of acidic amino acids, which play key roles in umami taste formation. In this study, protein was extracted from defatted peanut flour (DPF) using ultrasound-assisted extraction (UAE) and used to produce liquid aminos. The effects of key technological parameters were evaluated, establishing the optimal extraction conditions as follows: a solid-to-solvent ratio of 1:15 (w/v), pH 12, an extraction temperature of 80 °C, and an ultrasonication duration of 20 min. Under these optimized conditions, the protein recovery yield reached 87.00 ± 7.21%. The resulting protein extract was hydrolyzed with Protease A (1% w/w) at 60 °C for 4 h and subsequently used to produce liquid aminos. The resulting liquid aminos demonstrated high nutritional quality, with a total nitrogen content of 4.69 ± 0.02 g/100 mL and an amino acid nitrogen content of 1.134 ± 0.02 g/L. These findings suggest that DPF is an effective substrate for generating a nitrogen-rich condiment through enzymatic hydrolysis.
Keywords
amino acid nitrogen, defatted peanut meal, enzymatic hydrolysis, ultrasound-assisted extraction, Liquid Aminos
Article Details
References
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