Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated via mechanical activation

Miao-Miao Feng; Ya-Fen Wang; Xuan Cai; Hong-Cai Zhang; Jian-Xiong Xu

doi:10.1007/s10068-022-01084-1

Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated via mechanical activation

Food Sci Biotechnol. 2022 Apr 21;31(6):691-698. doi: 10.1007/s10068-022-01084-1. eCollection 2022 Jun.

Authors

Miao-Miao Feng¹, Ya-Fen Wang², Xuan Cai^{2

3}, Hong-Cai Zhang^{1

2}, Jian-Xiong Xu²

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China.
² School of Agriculture and Biology, Shanghai Key Laboratory for Veterinary and Biotechnology, Shanghai Jiao Tong University &, Shanghai, 200240 China.
³ Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science, Shanghai, 201106 People's Republic of China.

Abstract

In this study, peanut hulls powder (PHP) was treated via mechanical activation (MA) and divided into three groups (control, PHP150 and PHP250). Physicochemical properties including mean particle size distribution (MPSD), powder properties, solubility and in vitro protein digestibility of PHP were then investigated. The results showed that MA could decrease the particle size of PHP by destroying its crystal structure, resulting in an increase of amorphization and a decrease of crystallinity and crystalline size. The results of in vitro protein digestibility and crude fiber contents showed that MA increased the protein digestibility of PHP by 43.32% and 74.70% (P < 0.05), while crude fiber content was decreased by 0.42% and 26.65% (P < 0.05). These findings indicated a large application potential of MA in PHP treatment.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-022-01084-1.

Keywords: Digestibility; Mechanical activation; Peanut hulls powder.