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

,Peanut protein contains 8 kinds of essential amino acids, the biological value (BV) is 58, the protein efficacy ratio (PER) is 117, the pure digestion rate is 87%, easy to be digested and absorbed by the human body. Peanut protein has good water absorption, water retention, oil absorption, emulsification and other properties, can be added to ham, sausage, lunch meat and other meat products.

 microwave drying equipment

There are many kinds of peanut protein products, including powdered peanut protein.

However, in the processing of peanut protein powder, drying treatment is needed. Different drying methods will have different effects on the function of peanut protein. There are many reports on the drying methods of peanut protein. The comparison of the influence of properties is rarely reported in the literature. Therefore, the hot air drying, vacuum drying, microwave drying and microwave drying combined with vacuum drying were used to dry peanut protein, and the effects of different drying methods on the functional characteristics of peanut protein were compared.

 peanut microwave drying equipment