Product Introduction
Peanut protein is made from high-quality domestic export peanuts, using low-temperature processing techniques to refine peanut protein and fragrant peanut oil. It is a high-nutrition plant protein with no heat-induced protein denaturation. It retains the nutrients in peanuts, is highly soluble, pure white, and has a mild peanut aroma. Its nutritional value is comparable to animal proteins, containing essential amino acids, vitamins, trace elements, and minerals in abundance, with an effective utilization rate of 98%. It is easily digestible and contains fewer anti-nutritional factors compared to soybeans, making it a low-sugar, low-fat, cholesterol-free, high-nutrition natural product.
Peanuts are high in energy, protein, and fat. They contain about 30% protein, making them a high-quality plant protein source comparable to eggs and milk, and are easily digestible. Both raw and cooked peanuts can nourish the body, prolong life, and enhance health. Peanuts are a premium raw material for peanut products, earning the reputation of “longevity fruit.” Developing a range of peanut-based foods can not only create significant economic benefits but also contribute to improving public nutritional health. The peanut industry will increasingly shift from oil-producing to edible uses, focusing on high-protein, nutritious food products. Peanut protein beverages and peanut tissue proteins have already achieved industrial production.
In peanut protein, soluble albumin makes up about 10%, while the remaining 90% consists of peanut globulin and accompanying peanut globulin. By using different saturations of (NH4)SO4 solutions, peanut globulin and accompanying peanut globulin can be separated. For example, by extracting peanut protein with a 10% NaCl solution and adding (NH4)SO4 to achieve 20%-40% saturation, peanut globulin will precipitate, which can be filtered or centrifuged. Continuing to add (NH4)SO4 to reach 80% saturation will cause the accompanying peanut globulin to precipitate.
Peanut Protein Production Process
Peanut kernels → Cleaning → Grading → Drying → Red skin removal → Conditioning → Pressing → Conditioning → Flaking
↓ ↓
Red skin Pressed oil
Extraction → Wet cake → Low-temperature defatting → Ultra-fine grinding → Active peanut protein powder
↓
Mixed oil → Solvent recovery → Crude oil
- Pressed crude oil → Filtration → First-grade peanut oil
- Extracted crude oil → Alkaline refining → Defatting → First-grade peanut oil
- By-products → Roasting → Pressing → Fragrant peanut oil → Alkaline refining → Peanut fragrance oil
Currently, internationally, L-C technology is used for low-temperature defatting in peanut protein production, which yields lower oil rates but preserves the nutritional components of the oil. Domestically, hot pressing is often used at temperatures above 130°C, which destroys many components and severely damages the protein in the peanut cake, although it produces a fragrant oil.
Peanut Protein Efficacy and Function
The functional characteristics of peanut protein mainly include solubility, water-holding capacity, viscosity, gel-forming, emulsification, emulsion stability, foaming, and foam stability. The solubility (dispersion) of peanut protein in different acidic, alkaline, and neutral aqueous solutions is related to the amount of acidic and alkaline amino acids in the protein. Under strong alkaline or certain acidic conditions, peanut protein shows higher solubility, whereas, at a pH of 4.3-4.5, the solubility is the lowest, representing the isoelectric point of the peanut protein.
In terms of amino acid composition, the nutritional value of peanut protein is lower than that of soybean protein. However, the effective utilization rate of lysine in peanut protein (98.8%) is higher than that of soybean protein (78%). Peanut protein’s lysine content, biological value, and efficacy ratio are also higher than those of wheat and corn proteins. Generally, peanut protein is considered a relatively complete protein.
Applications of Peanut Protein
Food Industry.
China’s grain and oil processing industry has achieved new results in researching new extraction processes for peanut oil. Using a pure physical pressing technique under low temperatures, oil is separated directly from peanuts, retaining the activity of peanut protein components as much as possible. This non-denatured peanut protein powder can produce high-quality defatted protein powders with excellent color, sensory properties, and performance. When used in food processing, it provides nutrition, emulsification, and flavor enhancement, improving the food’s edibility and product value. The application prospects are very broad. Peanut protein contains all eight essential amino acids, particularly high levels of glutamic acid and aspartic acid, which promote brain cell development and memory.
Packaging and Storage of Peanut Protein
【Storage Conditions】Store in a sealed, light-blocked container, avoiding high temperatures, in a dry, cool, and well-ventilated place.
【Packaging Method】Bulk 25kg/ cardboard drum, small samples 1kg/ aluminum foil bag, or according to customer requirements.
【Transportation】Express or logistics, domestic express delivery within three days, logistics within five days. Prices generally include domestic transportation costs.
【Shelf Life】Two years.
Plant Source
Peanuts (Arachis hypogaea L.) are annual herbaceous plants in the legume family, characterized by root nodules; the stems are erect or prostrate with ridges; stipules are hairy, leaflets are ovate-lanceolate or obovate, with a blunt apex and nearly round base, entire; flower corolla is yellow or golden yellow; the flower column extends beyond the calyx tube; the pods are long, swollen, with thick skin; flowering occurs from June to July; fruiting from September to October. Peanuts, after flowering and fertilization, grow and develop underground, which is why they are named peanuts.
Peanuts originated in Brazil, South America, and are now widely cultivated worldwide. In China, peanuts are mainly grown in Shandong, Hebei, Henan, and northern Jiangsu and Anhui provinces. Peanuts prefer warm, dry conditions and grow well in sandy soils with a warm climate, a long growing season, and moderate rainfall. Peanuts are propagated by seeds.
The "Compendium of Materia Medica" notes that peanuts have the effects of strengthening the spleen, nourishing the stomach, and moistening the lungs to resolve phlegm. They are used to treat spleen deficiency, regurgitation, insufficient milk in nursing mothers, beriberi, dry cough, and constipation. Peanuts are rich in fat and protein, making them a nutritious food and suitable for making candies and snacks. Peanut oil is used for consumption or as an industrial raw material, and oil cake can be used for by-products or feed; peanut shells are rich in cellulose, used for yeast, alcohol, and sugar aldehyde production, and have high economic value. Peanuts are used as a lubricant in the textile industry and as a quenching agent in the mechanical manufacturing industry.
