Demulsification and Quality Study of the High-Oleic Peanut Oils Obtained by Aqueous Enzymatic Extraction Method

Aqueous enzymatic extraction (AEE) is an environmental-friendly edible-oil-extraction process which can extract edible protein and oil simultaneously. However, a stable emulsion is often formed during the AEE process, which seriously limits the large-scale industry applications of AEE. In this study, high-oleic peanut was used as raw material, and the effect of different demulsification methods on the emulsion was compared and investigated.The results showed that the best demulsification effect was obtained using CaCl₂ assisted microwave demulsification.Under the conditions of 390 W and 2 min, the demulsification ratio reached (91.87±1.90)%.The fatty acid composition and the quality of peanut oil prepared by four different demulsification methods were also evaluated. Results showed that no significant difference was found among the fatty acid composition of the oils extracted by the four methods; and the quality of oils obtained by a salt-assisted microwave demulsification method was better than that of oil extracted by the conventional heating demulsification.