4. Conclusions
The extraction of oil bodies and peanut protein was closely related to
the degree to which the main components of the peanut cell wall were
degraded. The yield of peanut protein and oil bodies was positively
correlated to the degradation rate of CDTA-soluble pectin,
Na2CO3-soluble pectin, and cellulose.
Viscozyme® L degraded the cellulose, hemicellulose,
and pectin molecules and destroyed the structure of the cell wall to a
greater extent compared with mechanical degradation.
Viscozyme® L acted on the C-O stretching, C-C
stretching, and CH2 symmetrical bending of cellulose,
the C-O stretching and O-C-O asymmetrical bending of hemicellulose, and
the C-O stretching and C-C stretching of pectin. This, in turn,
facilitated the release of oil bodies and proteins from the cells. The
mechanism of cell wall degradation was preliminarily discussed by
analyzing the changes in the structure of cell wall polysaccharides and
the key sites of Viscozyme® L action on peanut cell
wall during enzymatic hydrolysis. These data will provide theoretical
basis for further research on the mechanism of aqueous enzymatic
extraction.