Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts
| Autor: | Jianmei Yu, Nona Mikiashvili, Rabiatu Bonku |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Vitamin
Bromelain 0209 industrial biotechnology Protease medicine.medical_treatment Vitamin E food and beverages 02 engineering and technology medicine.disease_cause chemistry.chemical_compound Papain B vitamins 020901 industrial engineering & automation Allergen chemistry 0202 electrical engineering electronic engineering information engineering medicine 020201 artificial intelligence & image processing Food science Tocopherol |
| Zdroj: | Journal of Food Research. 9:1 |
| ISSN: | 1927-0895 1927-0887 |
| DOI: | 10.5539/jfr.v9n6p1 |
| Popis: | This study investigated the changes of tocopherols and B vitamins in raw peanuts as a result of protease treatment which was used to reduce peanut allergens. Raw peanut kernels were treated with Alcalase, bromelain, Neutrase and papain separately at different concentrations, vacuum dried, and then ground into paste. The paste was defatted using hexane containing 0.02% BHT to obtained crude oil and defatted peanut flour which were used for tocopherol and B-vitamin analysis, respectively. The protease treatment significantly reduced the contents of all tocopherols and B-vitamins in the peanuts in enzyme concentration-dependent manner (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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