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Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates

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Abstract

The effect of microwaves (MWs) and/or ultrasound (US) to assist alkaline extraction of peanut proteins was evaluated. Isolate extraction yields and purities were obtained as well as functional properties (water solubility and retention, fat absorption, nitrogen solubility, emulsifying activity, and foam activity and stability), in vitro digestibility, free amino nitrogen (FAN), microstructure and secondary structure. In MW-assisted treatments, power (145, 290, 435, 580, and 725 W) and time (2, 4, 6, 8, and 10 min) were evaluated, whereas in US-assisted assays, amplitude (20/100%) and time (15/40 min) were varied. For MW-assisted extraction, 725 W and 8 min yielded an extraction of 55% (100% purity), i.e., 77% more protein when compared with the control, while for US, an increase of 136% and purity of 86% was reached (100% amplitude and 15 min). The sequential use of both technologies was also evaluated, but a synergistic effect in protein extraction was not observed. In terms of functional properties, fat absorption index remained the same for both treatments whereas water absorption, foam activity, emulsifying activity (for MW), and in vitro digestibility (for MW only) improved. In the case of free amino nitrogen, a reduction of 50% for assisted peanut protein isolates was observed. Microstructure was not different among treatments, but secondary structure did change: β-sheet and nonordered structures were higher for experimental treatments compared with the traditional alkaline isolate (up to 8 and 4%, respectively). The use of MW and US favored peanut protein extraction for production of high purity isolates.

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Abbreviations

AACC:

American Association of Cereal Chemists

ANOVA:

Analysis of variance

AOAC:

Association of Official Analytical Chemists

CW:

Cell wall

EA:

Emulsifying activity

FA:

Foam activity

FAI:

Fat absorption index

FAN:

Free amino nitrogen

FAO:

Food and Agriculture Organization of the United Nations

FS:

Foam stability

FTIR:

Fourier transform infrared spectroscopy

MW:

Microwave

NSI:

Nitrogen solubility index

PB:

Protein body

SEM:

Scanning electron microscopy

US:

Ultrasound

WAI:

Water absorption index

WSI:

Water solubility index

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Acknowledgements

This research was supported by the Nutriomics Research Group (School of Engineering and Sciences, Tecnologico de Monterrey-Campus Monterrey) and to the kind support of Consejo Nacional De Ciencia y Tecnología (CONACyT, Scientific Development Projects to Solve National Problems 2013). We express our gratitude to CONACyT and Tecnologico de Monterrey for Ariana Ochoa’s postgraduate scholarship and to the Center for Research and Protein Development’s staff (CIDPRO) for your kind and warm support.

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  1. Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Campus Monterrey, Av. Eugenio Garza Sada 2501, 64849, Monterrey, N.L, Mexico

    Ariana Ochoa-Rivas, Yazel Nava-Valdez, Sergio O. Serna-Saldívar & Cristina Chuck-Hernández

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  1. Ariana Ochoa-Rivas
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  2. Yazel Nava-Valdez
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  3. Sergio O. Serna-Saldívar
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Correspondence to Cristina Chuck-Hernández.

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Ochoa-Rivas, A., Nava-Valdez, Y., Serna-Saldívar, S.O. et al. Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates. Food Bioprocess Technol 10, 543–555 (2017). https://doi.org/10.1007/s11947-016-1838-3

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