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Peer-reviewedCC BY 4.0Journal of the Science of Food and Agriculture

Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent

  • Paloma Jamily Cristina Magalhães1
  • Luiza Cardoso Stumm1
  • Paola de Cássia Franco Visioli1
  • Keila Kazue Aracava1
  • Rafaela Torrezan Privatti1
  • Maria Carolina Capellini1
  • Silvana Marina Piccoli Pugine2
  • Daniel Gonçalves3
  • Christianne Elisabete da Costa Rodrigues1
  1. 1Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) Universidade de São Paulo (USP) São Paulo Brazil
  2. 2Laboratório de Química Biológica (LQB), Departamento de Ciências Básicas (ZAB), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) Universidade de São Paulo (USP) São Paulo Brazil
  3. 3Laboratório de Tecnologia de Alimentos (LTA), Centro de Ciências e Tecnologias Agropecuárias (CCTA) Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF) Rio de Janeiro Brazil
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Abstract

BACKGROUND: Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for oil extraction and as a protein‐precipitating agent. Protein extraction was optimized by assessing temperature and pH, and purification was performed using isoelectric (IP) or alcoholic (AP) precipitation.

RESULTS: Extractions at 75 °C and a pH of 9.0 resulted in higher protein extraction yields for DSEt (89 ± 3%) and DSHx (95 ± 1%). The protein contents reached 780 ± 30 g kg−1 (IP) and 790 ± 10 g kg−1 (AP) for DSEt and 730 ± 30 g kg−1 (IP) and 750 ± 10 g kg−1 (AP) for DSHx (dry basis). Both the solvents and the precipitation methods maintained the thermal stability of the proteins, although the denaturation enthalpies indicated that IP was less severe than AP. Compared with DSHx‐IP (88 ± 4% and 43.0 ± 0.1%, respectively), the DSEt‐AP proteins showed higher solubility (99.84 ± 0.01%), foam formation (71.0 ± 0.1%) and comparable emulsifying and water‐ and oil‐absorption capacities. Fourier transform infrared spectroscopy indicated that the ethanol used in defatting altered the hydrophilic/hydrophobic balance, exposing more hydrophilic groups regardless of the precipitation method. AP reduced the protein hydrophobicity more strongly in DSHx solids, possibly because of depolymerization/aggregation of arachin subunits.

CONCLUSION: The use of ethanol in both the defatting and precipitation stages enables the production of protein concentrates with functional properties equivalent to those of conventional hexane‐IP methods at the same time as using a greener, safer solvent. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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BibTeXRIS
BibTeX
@article{magalhaes2026composition,
  title = {{Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent}},
  author = {Paloma Jamily Cristina Magalhães and Luiza Cardoso Stumm and Paola de Cássia Franco Visioli and Keila Kazue Aracava and Rafaela Torrezan Privatti and Maria Carolina Capellini and Silvana Marina Piccoli Pugine and Daniel Gonçalves and Christianne Elisabete da Costa Rodrigues},
  journal = {Journal of the Science of Food and Agriculture},
  year = {2026},
  month = aug,
  doi = {10.1002/jsfa.70967},
  url = {https://doi.org/10.1002/jsfa.70967},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent
AU  - Paloma Jamily Cristina Magalhães
AU  - Luiza Cardoso Stumm
AU  - Paola de Cássia Franco Visioli
AU  - Keila Kazue Aracava
AU  - Rafaela Torrezan Privatti
AU  - Maria Carolina Capellini
AU  - Silvana Marina Piccoli Pugine
AU  - Daniel Gonçalves
AU  - Christianne Elisabete da Costa Rodrigues
PY  - 2026
DA  - 2026/08/07
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.70967
UR  - https://doi.org/10.1002/jsfa.70967
AB  - BACKGROUND: Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for oil extraction and as a protein‐precipitating agent. Protein extraction was optimized by assessing temperature and pH, and purification was performed using isoelectric (IP) or alcoholic (AP) precipitation.  RESULTS: Extractions at 75 °C and a pH of 9.0 resulted in higher protein extraction yields for DSEt (89 ± 3%) and DSHx (95 ± 1%). The protein contents reached 780 ± 30 g kg−1 (IP) and 790 ± 10 g kg−1 (AP) for DSEt and 730 ± 30 g kg−1 (IP) and 750 ± 10 g kg−1 (AP) for DSHx (dry basis). Both the solvents and the precipitation methods maintained the thermal stability of the proteins, although the denaturation enthalpies indicated that IP was less severe than AP. Compared with DSHx‐IP (88 ± 4% and 43.0 ± 0.1%, respectively), the DSEt‐AP proteins showed higher solubility (99.84 ± 0.01%), foam formation (71.0 ± 0.1%) and comparable emulsifying and water‐ and oil‐absorption capacities. Fourier transform infrared spectroscopy indicated that the ethanol used in defatting altered the hydrophilic/hydrophobic balance, exposing more hydrophilic groups regardless of the precipitation method. AP reduced the protein hydrophobicity more strongly in DSHx solids, possibly because of depolymerization/aggregation of arachin subunits.  CONCLUSION: The use of ethanol in both the defatting and precipitation stages enables the production of protein concentrates with functional properties equivalent to those of conventional hexane‐IP methods at the same time as using a greener, safer solvent. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
SN  - 0022-5142
SN  - 1097-0010
ER  -