Peanut Protein Powder

Shaanxi Yuantai Biological Technology Co., Ltd. is one of the most reliable manufacturers and suppliers of peanut protein powder in China. With abundant experience, we warmly welcome you to wholesale bulk peanut protein powder for sale here from our factory. Quality products and reasonable price are available.

What Is Peanut Protein Powder?

Peanut protein is a high-quality plant protein that uses domestic high-quality export-grade peanuts as raw materials and is refined using low-temperature peanut protein production and industrial production technology. The protein is not heat-denatured and has high nutritional value. Fragrant peanut oil. It completely retains the nutrients in peanuts, has high soluble protein and NSI value, good water solubility, white color, light flavor, unique peanut fragrance, and its nutritional value is comparable to animal protein. It is rich in a large amount of essential amino acids, vitamins, trace elements and minerals, with an effective utilization rate of 98%. It is easily digested and absorbed by the human body and contains fewer anti-nutritional factors than soybeans. They are low-sugar, low-fat, cholesterol-free, and highly nutritious natural nutrients.

In addition to containing more than 50% of oil, peanuts are also rich in 22% to 26% of protein, of which approximately 90% are arachicin and concomitant globulin, accounting for 63% and 33% respectively, and the remaining approximately 10% is Water-soluble protein is called whey protein. The isoelectric point of peanut protein is around pH=4.5. Under this pH condition, the solubility of peanut protein is minimum. When the pH of peanut protein aqueous solution rises, its viscosity increases. During the stirring test, the foaming viscosity of pH=6.6 is pH =5 times of 4.0.

The protein in peanuts has high nutritional value, which is not much different from animal protein. It has higher protein content than milk, pork, and eggs, and has lower cholesterol content. It is second only to soybean protein among plant proteins. Compared with soybean protein, peanut protein has a higher digestibility, reaching 90%, and is easily absorbed by the human body. The amount of trypsin inhibitor contained in soybean is only 20% of that of soybean, and it also has no beany smell. An ideal basic raw material for the food industry. As a patient food, peanut protein has a certain effect in helping patients with diabetes, hypertension, arteriosclerosis and gastrointestinal diseases to recover from health.

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.

Comprehensive advantages

1. The nutritional value of peanut protein is similar to that of animal protein, the protein content is higher than that of herring and eggs, and it does not contain cholesterol. Contains a large amount of essential amino acids for the human body, with an effective utilization rate of 98%, and its nutritional value is higher than animal protein;
2 Protein reaches 30%, which is equivalent to 2 times that of wheat, 2.5 times that of corn, and 3 times that of rice. Compared with eggs, milk, ham, etc., it is not inferior, and it is an excellent protein and is easily absorbed by the human body;
3. Contains fewer anti-nutritional factors than soybeans and does not contain genetically modified ingredients. There is no unpleasant beany smell and flatulence factors contained in soy protein powder. Peanuts contain fewer anti-nutritional factors than soybeans. The content of raffinose and stachyose is only equivalent to 1l7 of soy protein, making it easier to digest and absorb. The biological efficacy is higher than that of soybean;
4. Peanut protein powder is white powder, containing 50-65% protein, with a fineness of more than 200 mesh, 5-8% fat, and 7-8% water. It is a pure natural food using all the ingredients of low-fat raw peanuts. , its nutritional value is very different from peanut cake after high-temperature oil production.
5. Except for the low fat content of peanut protein powder, all other nutrients are retained in peanut protein powder, which is a major contribution to the further development and utilization of global plant protein resources. The widespread promotion of peanut protein powder organized into high-quality peanut tissue protein (peanut vegetable) will play a positive role in reforming people's food structure and improving human physical quality.

Peanut protein extraction technology

There are many types of peanut protein products, which can be divided into peanut flour, peanut protein concentrate, peanut protein isolate, etc. Peanut flour includes full-fat peanut flour, partially defatted peanut flour, defatted peanut flour, etc. Here are several methods for extracting peanut protein: pressing method, leaching method, aqueous enzyme method, reverse micelle extraction technology, alkali acid precipitation method.

1) Pressing method
The pressing method is to squeeze out part of the oil in peanuts to achieve the effect of preparing peanut cake at the same time. It can be divided into hot pressing and cold pressing. Although the hot pressing method can remove up to 80% to 90% of the oil, due to the high temperature treatment used during the preparation process, most of the proteins in the resulting peanut meal have been denatured, the water-soluble protein content is reduced, and the functional properties are also significantly reduced. The general cold pressing method is processed in an environment below 60°C, and the nutrients are most intact, but its oil yield is low and the degreasing is not complete, so it is often used together with the leaching method.

2) Leaching method
The leaching process includes direct leaching process and pressing first and then leaching process. The former is suitable for some oils with low oil content. For peanuts, the oil content is high, so it is suitable for pressing first and then leaching process. However, the leaching production process is more complex and costly, and the addition of volatile and flammable organic solvents also increases safety risks.

3) Water enzymatic method
With the development of bioengineering technology and enzyme preparations, people have begun to study the extraction of oil through enzymatic treatment to obtain better nutritional value. The biggest advantage of the aqueous enzymatic method is that it can effectively recover the protein (or its hydrolyzate) in plant raw materials while extracting oil. Compared with traditional processes, aqueous enzymatic technology has simple equipment and safe operation. It can not only improve efficiency, but also has mild processing conditions and can produce low-denaturation protein products. The hydrolyzed protein liquid is easier to digest; the production process consumes relatively little energy. The BOD and COD values in wastewater are greatly reduced, there is less pollution, and it is easy to handle.

4) Reverse micelle extraction technology
Reverse micelle extraction technology is a new type of extraction technology that dissolves surfactants in non-polar organic solvents and solubilizes part of the water to form a "pool" to extract proteins and separate fats. Since the "pool" has a certain protective effect on protein, peanut protein with better functional properties can be obtained. Due to some problems such as residual surfactant and lack of production equipment, this technology is still in preliminary research.

5) Alkali solution and acid precipitation method
The alkali-soluble acid precipitation method is usually used to prepare protein isolates. It not only removes water-soluble sugars, but also removes starch, cellulose and other ingredients. The protein content of the resulting product can reach 90%. However, a large amount of acids and alkali are used in the industrial production process. Cause a certain degree of environmental pollution.

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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.

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