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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES

Location: Market Quality and Handling Research

Title: Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal

Authors
item Oakes, Aaron -
item Davis, Jack
item SANDERS, TIMOTHY

Submitted to: Institute of Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: July 17, 2010
Publication Date: July 17, 2010
Citation: Oakes, A., Davis, J.P., Sanders, T.H. 2010. Process development and characterization of spray dried protein/peptide concentrates derived from peanut meal. Institute of Food Technology.

Technical Abstract: Peanut meal is the solid material remaining after commercial extraction of oil from peanut kernels. Despite being an excellent source of protein (45-55%), the high levels of aflatoxin typically associated with this material currently limit applications to feed or fertilizer markets. Previously, our research group showed that the addition of an inexpensive, GRAS adsorbent to dispersions of aflatoxin contaminated peanut meal (100 ppb) effectively sequestered the mycotoxin such that it was less than 20 ppb (FDA limit for food applications) in the resulting soluble (and insoluble) fractions. The addition of food grade proteases, such as Alcalase, was also shown to enhance peanut meal solubility and antioxidant capacity without interfering with the capacity of the adsorbent to sequester aflatoxin. The current work builds on these previous studies by evaluating process conditions necessary for spray drying soluble protein/peptides derived from peanut meal. Conditions are described in which soluble protein/peptides are successfully spray dried on a lab/pilot scale. Product yield and final product functionality were substantially enhanced by the addition of maltodextrin as a carrier agent. Data described in this work is critical to ultimately developing a value added food ingredient from a current low value and underutilized by-product of peanut oil production.

Last Modified: 8/27/2014