Study on application of low denatured defatted peanut protein in noodles

Response Surface Analysis(RSA)was used to the study on the technology for manufacturing humecant by hydrolyzing defatted peanut powder with combined acid—enzymatic hydrolysis.

Study on the nutritional and physiological functions of peanut protein produced by different processes;

Effect of peanut protein defated in low temperature on the metabolism of lipids in hyperlipidemic rats induced by high-cholesterol diet;

Study on the improvement of the gelation property of peanut protein powder by microwave

The application of peanut protein powder in food industry was also introduced in this paper.

Aiming to extend the shelf life of peanut protein powder,the effect of adding antioxidants and antioxidant synergists,coupled with nitrogen gas packing,were studied in this work.

Study on the effect of peanut protein flour on the quality of noodles

Results: Steamed breads with good quality,high anti-aging ability and high content of peanut protein can be made under the conditions of peanut protein flour 8 %,secondary fermentation time 40 min and manual dough-kneading times 20.

The effects of mixed ratio of three materials (peanut protein flour, carrageenan and corn starch), concentration of the mixture, heating temperature, heating time and pH on the gelation of peanut protein flour were discussed, and the texture properties such as hardness and springiness of the gel formed were determined by a texture analyzer (TA-XT plus).