Effects of different drying methods on the functional properties of peanut protein

The oil absorption and water holding capacity of the protein were the highest.
From the microscopic point of view, the oil and water holding capacity of protein is related to the properties of lipophilic hydrophilic groups on the surface of protein molecules and the physical interception of protein molecules. The larger the volume density, the smaller the oil holding capacity and water holding capacity. The volume density of peanut protein dried by hot air is high, so the oil-holding capacity and water-holding capacity are low; the volume density of vacuum drying sample is small, but the oil-holding capacity and water-holding capacity are not high, which may be caused by the long time of vacuum drying, the growth of microorganisms in it and the denaturation of protein; the microwave drying time is short, but the moisture content decreases to a certain extent. MD-VD products, which combine the advantages of microwave drying and vacuum drying, have high oil and water holding capacity.

microwave drying equipment
Determination of oil absorption and water holding capacity of peanut protein
The 0.5 g sample was placed in a centrifugal tube, added salad oil 5 g, and stirred evenly. After standing for 30 minutes, the volume of free oil was measured by 3000 r/min and centrifuged for 25 minutes. The oil absorption capacity of the sample was calculated.
Oil absorption capacity = 5 g- free oil mass * 100%
0.5 g
0.5 g samples were dispersed in 10 mL of water, 80 bath at 60.
 peanut microwave drying equipment