Fig. 1 Effect ofenzyme hydrolysistemperature, solid-liquid ratio, enzyme concentration, and enzyme hydrolysis time on the yield of peanut protein and oil bodies.
Cell wall, which consists of cellulose, hemicellulose, and pectin, blocks the release of proteins and oil bodies outside the cell and the penetration of external solvents into the cell. Thus, the degradation of the cell wall is an important step in the extraction of protein and oil bodies. The above results indicate a close correlation of the yield of both protein and oil bodies with the operational parameters, but how the degradation of main components in the peanut cell wall affected the yield of protein and oil bodies was unclear. To address this question, we investigated the effect of Viscozyme®L on the main compounds of the peanut cell wall.