Peanuts: Processing Technology and Product Development

 
 
Academic Press
  • 1. Auflage
  • |
  • erschienen am 31. Mai 2016
  • |
  • 398 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-12-809631-4 (ISBN)
 

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).

The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.


  • Provides the latest worldwide research in the field of peanut production and processing, incorporating the author's research findings on new product development
  • Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products
  • Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)
  • Englisch
  • San Diego
  • |
  • USA
Elsevier Science
  • 14,90 MB
978-0-12-809631-4 (9780128096314)
0128096314 (0128096314)
weitere Ausgaben werden ermittelt
  • Cover
  • Title Page
  • Copyright Page
  • Dedication
  • Contents
  • List of Contributors
  • Preface
  • List of Abbreviations
  • Chapter 1 - Introduction
  • 1.1 - World Peanut Production
  • 1.1.1 - World Peanut Production, Processing, and Utilization
  • 1.1.2 - Peanut Production, Processing, and Utilization
  • 1.2 - Peanut Components
  • 1.2.1 - Protein
  • 1.2.2 - Fat
  • 1.2.3 - Carbohydrate
  • 1.2.4 - Vitamin
  • 1.2.5 - Other Nutrients
  • 1.2.6 - Antinutritional Factors in the Peanut
  • 1.3 - Progress of International Studies on Peanut Processing
  • 1.3.1 - Research Progress in the United States
  • 1.3.2 - Study Progress in India
  • 1.3.3 - Study Progress in Argentina
  • 1.3.4 - Study Progress in China
  • Chapter 2 - Peanut Processing Quality Evaluation Technology
  • 2.1 - Preamble
  • 2.2 - Raw Material Inspection Technology for Peanut Processing
  • 2.2.1 - Testing Method for Sensory Quality of Raw Peanuts
  • 2.2.2 - Method for Testing Physiochemical and Nutritional Quality of Raw Peanuts
  • 2.2.3 - Raw Peanuts Processing Quality Test Method
  • 2.3 - Quality Evaluation Technology for Peanuts Suitable for the Production of Gel-Type Protein
  • 2.3.1 - Quality Index Determination
  • 2.3.2 - Prediction of Gelation
  • 2.3.3 - Determination of Peanut Varieties Suitable for the Production of Gel-Type Protein
  • 2.4 - Quality Evaluation Technology for Peanuts Suitable for High-Soluble Protein Production
  • 2.4.1 - Determination of Quality Index
  • 2.4.2 - Determination of Solubility
  • 2.4.3 - Determination of Peanut Varieties Suitable for Soluble Protein Production
  • 2.5 - Quality Evaluation Technology for Peanuts Suitable for Peanut Oil Production
  • 2.5.1 - Determination of Quality Index
  • 2.5.2 - Establishment of Peanut Oil Quality Evaluation Model
  • 2.5.3 - Determination of Peanut Varieties Suitable for Peanut Oil Production
  • 2.6 - Quality Evaluation Technology for Peanuts for Exports
  • 2.6.1 - Determination of Quality Indexes
  • 2.6.2 - Predication of Suitability
  • 2.6.3 - Determination of Peanuts Suitable for Export
  • Chapter 3 - Peanut Oil Processing Technology
  • 3.1 - Pretreatment Technology
  • 3.1.1 - Cleaning
  • 3.1.2 - Shelling
  • 3.1.3 - Grading and Selection
  • 3.1.4 - Drying
  • 3.2 - Peanut Pressing Technology
  • 3.2.1 - High-Temperature Pressing
  • 3.2.2 - Cold Pressing
  • 3.3 - Peanut Oil Extraction Technology
  • 3.3.1 - Separation
  • 3.3.2 - Leaching Process
  • 3.4 - Peanut Oil Production Line and Relevant Equipment
  • 3.4.1 - Production Line Process
  • 3.4.2 - Introduction of Key Equipment
  • Chapter 4 - Peanut Protein Processing Technology
  • Preamble
  • 4.1 - Peanut Protein Powder Processing Technology
  • 4.1.1 - Principle
  • 4.1.2 - Production Process
  • 4.1.3 - Product Quality Index
  • 4.2 - Peanut Tissue Protein Processing Technology
  • 4.2.1 - Production Principle
  • 4.2.2 - Production Process
  • 4.3 - Processing Technology of Peanut Protein Concentrate
  • 4.3.1 - Technological Process
  • 4.3.2 - Single-Factor Experiment of First Leaching
  • 4.3.3 - Single-Factor Experiment of Secondary Leaching
  • 4.3.4 - Orthogonal Rotational Combination Experiment to Prepare Peanut Protein Concentrate Through Secondary Leaching
  • 4.4 - Processing Technology of Peanut Protein Isolate
  • 4.4.1 - Process Principle
  • 4.4.2 - Requirements of Raw Materials and Auxiliary Materials
  • 4.4.3 - Production Process
  • 4.5 - Peanut Protein Component Preparation Technology
  • 4.5.1 - Fractional Separation With Ammonium Sulfate Precipitation Method
  • 4.5.2 - Fractional Separation With Low-Temperature Cold Precipitation Method
  • 4.6 - Peanut Protein Film Preparation Technology
  • 4.6.1 - Production Principle of Peanut Protein Film
  • 4.6.2 - Peanut Protein Film Production Process
  • 4.6.3 - Influence of Saccharide Grafting Modification on the Performance of Peanut Protein Film
  • 4.7 - Modification Technology of Peanut Protein
  • 4.7.1 - Improvement of PPI Gelling Property
  • 4.7.2 - Improvement of the Functional Properties of PPC
  • 4.7.3 - Improvement of Gelling Property of Peanut Protein Component
  • 4.8 - Peanut Protein Production Line Equipment and Relevant Equipment
  • 4.8.1 - Technological Process of Production Line
  • 4.8.2 - Key Equipment Introduction
  • Chapter 5 - Peanut By-Products Utilization Technology
  • 5.1 - Peanut Oligopeptides Processing Technology
  • 5.1.1 - Peanut Oligopeptide Composition
  • 5.1.1.1 - Basic Ingredients
  • 5.1.1.2 - Amino Acid Composition
  • 5.1.1.3 - Molecular Mass Distribution
  • 5.1.2 - Preparation Process and Technique
  • 5.1.2.1 - Enzymolysis Conditions
  • 5.1.2.1.1 - Single protease
  • 5.1.2.1.2 - Single-factor experiment for peanut protein hydrolysis with alcalase
  • 5.1.2.1.3 - Orthogonal rotation combination experiment for peanut protein hydrolysis with alcalase
  • 5.1.2.1.4 - Screening of proteases for complex enzymolysis
  • 5.1.2.1.5 - Single-factor experiment for peanut protein hydrolysis with N120P
  • 5.1.2.2 - Refinement and Classification
  • 5.1.2.2.1 - Desalination
  • 5.1.2.2.2 - Ultrafiltration
  • 5.1.2.3 - Isolation and Purification
  • 5.1.2.3.1 - Gel filtration and isolation
  • 5.1.2.3.2 - PP-II separation with semipreparative RP-HPLC
  • 5.1.2.3.3 - P8 purity identification after purification
  • 5.1.2.3.4 - Analysis of amino acid sequence of ACE inhibitory peptides with MALDI-TOF-TOF
  • 5.1.2.3.5 - Verification of ACE inhibitory activity of synthetic oligopeptide ILILLP
  • 5.1.3 - Application and Development Prospects
  • 5.1.3.1 - Current Situation of Domestic and Foreign Markets
  • 5.1.3.1.1 - Inadequate research on the production process
  • 5.1.3.1.2 - Unclear functional activity of peptides
  • 5.1.3.1.3 - The raw material protein selection system for peptides with different functional activities needs to be established
  • 5.1.3.2 - Market Development Prospects
  • 5.2 - Peanut Polyphenols Processing Technology
  • 5.2.1 - Proanthocyanidins
  • 5.2.1.1 - Detection Techniques
  • 5.2.1.1.1 - Total content determination
  • 5.2.1.1.2 - Determination of the components
  • 5.2.1.2 - Preparation Process and Technique
  • 5.2.1.2.1 - Extraction methods
  • 5.2.1.2.2 - Purification technique
  • 5.2.1.3 - Application and Development Prospects
  • 5.2.1.3.1 - Current situation of application
  • 5.2.1.3.2 - Market development prospects
  • 5.2.2 - Luteolin
  • 5.2.2.1 - Detection Techniques
  • 5.2.2.1.1 - UV spectrophotometry (UV method)
  • 5.2.2.1.2 - Flow injection chemiluminescence
  • 5.2.2.1.3 - Indirect atomic absorption spectrometry
  • 5.2.2.1.4 - HPLC
  • 5.2.2.2 - Preparation Process and Technique
  • 5.2.2.2.1 - Extraction methods
  • 5.2.2.2.2 - Purification methods
  • 5.2.2.3 - Application and Development Prospects
  • 5.2.2.3.1 - Current situation of application
  • 5.2.2.3.2 - Market development prospects
  • 5.2.3 - Resveratrol
  • 5.2.3.1 - Detection Techniques
  • 5.2.3.1.1 - HPLC
  • 5.2.3.1.2 - Gas chromatography
  • 5.2.3.1.3 - TLC
  • 5.2.3.1.4 - Fluorescence spectroscopy
  • 5.2.3.1.5 - Other detection methods
  • 5.2.3.2 - Preparation Process and Technique
  • 5.2.3.2.1 - Preparation methods
  • 5.2.3.2.2 - Purification technique
  • 5.2.3.3 - Application and Development Prospects
  • 5.2.3.3.1 - Current situation of application
  • 5.2.3.3.2 - Market development prospects
  • 5.3 - Peanut Polysaccharide Processing Technology
  • 5.3.1 - Composition of Carbohydrates in Peanut Meal
  • 5.3.2 - Optimization of the Preparation Process of Peanut Meal Carbohydrates
  • 5.3.2.1 - Optimization of Peanut Meal Polysaccharide Extraction With Hot Water
  • 5.3.2.2 - Single-Factor Experiment
  • 5.3.2.2.1 - Influence of temperature on the extraction rate of peanut polysaccharides
  • 5.3.2.2.2 - Influence of time on the extraction rate of peanut meal polysaccharides
  • 5.3.2.2.3 - Influence of solid-liquid ratio on the extraction rate of peanut meal polysaccharides
  • 5.3.2.3 - Response Surface Optimization Experiment
  • 5.3.3 - Separation and Purification of Peanut Meal Polysaccharides
  • 5.3.3.1 - Enzymolysis of Peanut Meal Polysaccharides With Amylase
  • 5.3.3.2 - Dextran Gel Column Chromatography
  • 5.3.4 - Development Prospect of Peanut Polysaccharides
  • 5.4 - Dietary Fiber in Peanuts
  • 5.4.1 - Detection Techniques
  • 5.4.1.1 - Enzyme-Gravimetric Method
  • 5.4.1.1.1 - Definition
  • 5.4.1.1.2 - Principle
  • 5.4.1.1.3 - Analysis steps
  • 5.4.1.2 - Enzyme-Chemical Method
  • 5.4.1.3 - Detergent Method
  • 5.4.1.3.1 - Principle
  • 5.4.1.3.2 - Analysis steps
  • 5.4.1.4 - Near-Infrared Spectroscopy
  • 5.4.2 - Preparation Process and Technique
  • 5.4.2.1 - SDF Preparation
  • 5.4.2.1.1 - Acid hydrolysis
  • 5.4.2.1.2 - Composite enzymatic method
  • 5.4.2.1.3 - Membrane filtration method
  • 5.4.2.1.4 - Ultrasonic method
  • 5.4.2.1.5 - Microwave method
  • 5.4.2.1.6 - Microorganism solid fermentation method
  • 5.4.2.2 - IDF Extraction
  • 5.4.2.2.1 - Alkali extraction method
  • 5.4.2.2.2 - Acid-base complex method
  • 5.4.2.2.3 - Composite enzymatic method
  • 5.4.3 - Application and Development Prospects
  • 5.4.3.1 - Current Situation of Application
  • 5.4.3.1.1 - Dairy products
  • 5.4.3.1.2 - Meat product
  • 5.4.3.1.3 - Beverages
  • 5.4.3.1.4 - Bakery
  • 5.4.3.1.5 - Other foods
  • 5.4.3.2 - Market Development Prospects
  • 5.5 - Processing and Utilization Techniques of By-Products From Peanut Oil Production
  • 5.5.1 - Phospholipids
  • 5.5.1.1 - Detection Techniques
  • 5.5.1.1.1 - Molybdenum Blue Colorimetry
  • 5.5.1.1.2 - Gravimetric method
  • 5.5.1.1.3 - Thin layer chromatography (TLC)
  • 5.5.1.1.4 - High performance liquid chromatography (HPLC)
  • 5.5.1.1.5 - UV spectrophotometry
  • 5.5.1.1.6 - Infrared spectroscopy
  • 5.5.1.1.7 - Nuclear magnetic resonance (NMR)
  • 5.5.1.2 - Preparation Process and Technique
  • 5.5.1.2.1 - Organic solvent extraction
  • 5.5.1.2.2 - Membrane separation method
  • 5.5.1.2.3 - Supercritical extraction method
  • 5.5.1.2.4 - Organic solvent precipitation method
  • 5.5.1.3 - Application and Development Prospects
  • 5.5.1.3.1 - Current situation of application
  • 5.5.1.3.2 - Market development prospects
  • 5.5.2 - Sterol
  • 5.5.2.1 - Detection Techniques
  • 5.5.2.1.1 - Gas chromatography
  • 5.5.2.1.2 - HPLC
  • 5.5.2.1.3 - Other methods
  • 5.5.2.2 - Preparation Process and Technique
  • 5.5.2.2.1 - Solvent extraction method
  • 5.5.2.2.2 - Supercritical CO2 extraction method
  • 5.5.2.2.3 - Ultrasonic extraction
  • 5.5.2.2.4 - Microwave extraction
  • 5.5.2.2.5 - Complexation
  • 5.5.2.2.6 - Molecular distillation
  • 5.5.2.2.7 - Other extraction methods
  • 5.5.2.3 - Application and Development Prospects
  • 5.5.2.3.1 - Current situation of application
  • 5.5.2.3.2 - Market development prospects
  • 5.5.2.3.3 - Future trends
  • Chapter 6 - Peanut Allergy
  • 6.1 - Introduction
  • 6.2 - Peanut Allergen Species
  • 6.2.1 - Ara h1
  • 6.2.2 - Ara h2
  • 6.2.3 - Ara h3
  • 6.2.4 - Components of Other Peanut Allergens
  • 6.3 - Allergic Mechanism and Clinical Manifestations of Peanut Allergens
  • 6.3.1 - Allergic Mechanism
  • 6.3.2 - Clinical Manifestations
  • 6.4 - Allergen Detection Methods
  • 6.4.1 - In Vivo Tests
  • 6.4.1.1 - Skin Prick Test (SPT)
  • 6.4.1.2 - Food Challenge Test
  • 6.4.2 - In Vitro Tests
  • 6.4.2.1 - Histamine Releasing Test (HRT)
  • 6.4.2.2 - IgE Assay
  • 6.4.2.2.1 - RAST inhibition and EAST inhibition
  • 6.4.2.2.2 - IEF-PAGE and SDS-PAGE immunoblotting tests
  • 6.4.2.2.3 - Double immunodiffusion assay (Ouchterlony)
  • 6.4.2.2.4 - Dot immunoblotting assay
  • 6.4.2.2.5 - Rocket immunoelectrophoresis (RIE)
  • 6.4.2.2.6 - Enzyme-linked immunosorbent assay (ELISA)
  • 6.4.3 - PCR Analysis
  • 6.5 - Allergen Fingerprints Rapid Detection
  • 6.5.1 - Heat Treatment
  • 6.5.2 - Enzymatic Technique
  • 6.5.3 - Irradiation Treatment
  • 6.5.4 - Genetic Engineering
  • References
  • Index
  • Back cover

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