Peer-reviewedCC BYFood Chemistry: X
Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability
7 affiliations
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- 2Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China
- 3Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Food Science and Technology, Nanchang University, Nanchang 330047, China
- 4College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- 5School of Science, RMIT University, Melbourne, VIC 3083, Australia
- 6UMR 1208, INRAE Montpellier, 2 Place Pierre Viala, Montpellier 34060, France
- 7University of Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense E32004, Spain
Abstract
Oil separation limits peanut butter quality and shelf life. This study investigated the effect of heat-induced aggregation of peanut protein isolate (PPI) at 60–100 °C on its structural, functional properties, and evaluated its application as a stabilizer in peanut butter. Thermal treatment altered PPI conformation—most notably a reduction in α-helix and an increase in β-sheet content—leading to enhanced surface hydrophobicity, emulsifying capacity, and oil-binding ability. PPI treated at 100 °C (PPI-100) exhibited the strongest stabilizing performance, and its incorporation (2%) into peanut butter reduced oil separation by 20.1% while improving rheological and textural attributes. During 60 days of room-temperature storage, peanut butter formulated with PPI-100 showed only 5.2% phase separation, confirming markedly improved physical stability. These findings highlight the potential of heat-treated PPI, within the tested upper thermal limit of 100 °C, as a viable clean-label stabilizer for emulsion foods including peanut butter.
Related
- Network localization of brain structural and functional alterations induced by electroconvulsive therapy for depression.
- Dietary Plant Saponins and Exercise-Induced Fatigue: Structural Characteristics, Bioavailability, Efficacy, Physiological Mechanisms, and Implications for Functional Foods
- Effects of Ultrasound-Assisted Protein Modification on the Functional and Nutritional Properties of Soy Protein Isolate
- Recent advances in structural modification and biological activities of isoliquiritigenin and liquiritigenin.
- Azithromycin Derivatives for Overcoming Antibacterial Resistance: Structural Modification and Structure–Activity Relationships
BibTeX
@article{xiao2026heatinduced,
title = {{Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability}},
author = {Tianlong Xiao and Shishuai Cui and Yichen Zheng and Shinuo Cao and Xiaojie Ma and Hui Hu and Fei Xiang and Hao Dong and Benu Adhikari and Nathalie Gontard and Hui Cao and Qiang Wang and Aimin Shi},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104412},
url = {https://doi.org/10.1016/j.fochx.2026.104412},
note = {CC BY},
}
RIS
TY - JOUR
TI - Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability
AU - Tianlong Xiao
AU - Shishuai Cui
AU - Yichen Zheng
AU - Shinuo Cao
AU - Xiaojie Ma
AU - Hui Hu
AU - Fei Xiang
AU - Hao Dong
AU - Benu Adhikari
AU - Nathalie Gontard
AU - Hui Cao
AU - Qiang Wang
AU - Aimin Shi
PY - 2026
DA - 2026/10/28
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104412
UR - https://doi.org/10.1016/j.fochx.2026.104412
AB - Oil separation limits peanut butter quality and shelf life. This study investigated the effect of heat-induced aggregation of peanut protein isolate (PPI) at 60–100 °C on its structural, functional properties, and evaluated its application as a stabilizer in peanut butter. Thermal treatment altered PPI conformation—most notably a reduction in α-helix and an increase in β-sheet content—leading to enhanced surface hydrophobicity, emulsifying capacity, and oil-binding ability. PPI treated at 100 °C (PPI-100) exhibited the strongest stabilizing performance, and its incorporation (2%) into peanut butter reduced oil separation by 20.1% while improving rheological and textural attributes. During 60 days of room-temperature storage, peanut butter formulated with PPI-100 showed only 5.2% phase separation, confirming markedly improved physical stability. These findings highlight the potential of heat-treated PPI, within the tested upper thermal limit of 100 °C, as a viable clean-label stabilizer for emulsion foods including peanut butter.
SN - 2590-1575
ER -