Peanut Protein Powder

What Is Peanut Protein Powder?

Peanut protein is a high-quality vegetable protein with no thermal denaturation of protein and high nutritional value, which is refined by selecting domestic high-quality export-grade peanuts as raw materials and using low-temperature production of peanut protein and the industrial production technology of fragrant peanut oil. It completely retains the nutrients in peanuts, has high soluble protein and NSI value, good water solubility, whiteness, light flavor, has the unique fragrance of peanuts, and its nutritional value can be compared with animal protein. It is rich in a large amount of essential amino acids, Vitamins, trace elements and minerals have an effective utilization rate of 98%, are easily digested and absorbed by the human body, and contain less anti-nutritional factors than soybeans. They are low-sugar, low-fat, cholesterol-free, and highly nutritious natural nutrients.

Test Report

What Are The Benefits?  

The functional properties of peanut protein powder mainly include solubility, water holding capacity, viscosity, gelling property, emulsification property, emulsification stability, foaming property and foam stability, etc. The solubility (dispersion) of peanut protein in different acidic, alkaline and neutral aqueous solutions is related to the amount of acidic and basic amino acids contained in peanut protein. Under strong alkali or certain acidic conditions, the solubility of peanut protein is relatively high, and when the pH value is 4.3-4.5, the solubility of peanut protein is the lowest, and the pH value at this time is the isoelectric point of peanut protein.
Studies have shown that when the pH value is in the isoelectric point region of peanut protein, the solubility, viscosity, foaming property, and water holding capacity of peanut protein powder are the lowest, and these characteristics gradually increase on both sides. The viscosity and water holding capacity decreased, while the foaming property increased; when the solution temperature exceeded 70%, the peanut protein was greatly denatured and the solubility decreased significantly. The viscosity of peanut egg powder increased with the increase of concentration. It is a non-Newtonian fluid with shear thinning phenomenon. Experiments have found that the drying method has a significant impact on the functional properties of peanut protein concentrate. Compared with vacuum drying, the peanut protein concentrate obtained by spray drying has better emulsification and foaming properties, and its oil retention and foaming properties are comparable to those of soybean protein concentrate. .
A comparative study on the emulsifying properties and foaming properties of peanut protein under low hydrolysis degree found that the hydrolyzate of papain has stronger emulsifying ability than the hydrolyzate of alkaline protease and fungal protease; The product has strong foaming ability. The effect of limited hydrolysis on improving the foam stability of peanut protein was not obvious, but the emulsifying properties, foaming properties and foam stability of excessive hydrolyzate decreased sharply. Peanut protein powder is easier to obtain higher water holding capacity after extrusion, while the extrudate is not affected by cooking temperature and cooking time in terms of oil holding capacity, which is higher than that before extrusion. This is very beneficial for the application of extruded textured peanut protein powder in the production of meat-like foods.

Nutritional Properties

From the perspective of amino acid composition alone, the nutritional value of peanut protein is not as good as that of soybean protein, but the effective utilization rate of lysine in peanut protein (98.8%) is higher than that of soybean protein (78%). The lysine content, biological potency and efficacy ratio of peanut protein are higher than those of wheat and corn protein. Generally speaking, peanut protein is a kind of protein with relatively complete nutrition.
Studies of eight different species of peanuts grown in different regions show that. The amino acid score (AAS) of peanut globulin is 31% to 38%, and its limiting amino acids are cystine and methionine; the amino acid score of conanut globulin is 68% to 82%, and its limiting amino acid is threonine.

Application Field

1. Applied to the addition of meat products:
1) Adding peanut protein can increase the protein content in the product and reduce animal fat and cholesterol;
2) It has good water retention and oil absorption, reduces greasy feeling, improves product quality, and makes it have better taste and flavor;
3) Moisturize and increase weight, reduce loss during processing, reduce production costs, and have good economic benefits.

2. Applied to the addition of aquatic products:
1) Adding peanut protein can increase the protein content in the product and reduce animal fat and cholesterol;
2) It has good water retention and oil absorption. Reduce greasy feeling and improve product quality. Make it have better taste and flavor;
3) Moisturize and increase weight, reduce loss during processing, reduce production costs, and have good economic benefits.

3. Applied to baked food additives:
1) Adding peanut protein can increase the content of peanut protein in the product and reduce animal fat and cholesterol;
2) Its good water retention and oil absorption can reduce greasy feeling, improve product quality, and make it have better taste and flavor;
3) Moisturize and increase weight, reduce loss during processing, reduce production costs, and have good economic benefits.

4. Applied to the addition of dairy products:
1) Adding it to formula milk powder can increase the protein content in milk powder and enhance its nutritional value;
2) Powdered peanut protein has very similar functional properties to skimmed milk powder, so it can be directly used in dairy products or milk substitutes by utilizing the emulsifying properties, foaming properties, and viscous properties of peanut protein;
3) To avoid lactose intolerance to milk powder, make peanut protein milk powder.

5. Applied to beverage production and adding function: protein products can be added with various flavors such as fruit juice, chocolate, vegetable oil, sugar, citric acid, etc., to make artificial milk, coffee, soy milk, soy milk, fruit juice soy milk, etc., taste and Nutrients are good.
6. Used in ice cream production as an additive. Peanut protein can be used to replace skim milk powder. Due to aging, the increase in viscosity has an effect on the stability of the bubble during freezing. It can also improve the emulsification properties of ice cream, delay the crystallization of lactose in ice cream, and prevent sanding. Phenomenon.
7. Applied to candy production and adding effect: protein isolate can replace skim milk powder in candy, and its emulsification effect is better than that of defatted soybean powder. If it is added to chocolate, it can reduce adhesion to processing equipment and enhance sensory shape and physical properties.

Company Introduction And Certificates Obtained

Shaanxi Yuantai Biotechnology Co., Ltd. was established in 2014, mainly supplying herbal extracts, functional cosmetic raw materials, organic products, etc. We have our own factories, R&D and quality inspection teams, and have the conditions for development, production, and quality assurance. At present, we have obtained ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA and other certificates. Therefore, the quality of our products is guaranteed, and it is our original intention to bring high-quality products to customers.