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KMID : 1007520220310060691
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Food Science and Biotechnology
2022 Volume.31 No. 6 p.691 ~ p.698
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Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated via mechanical activation
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Feng Miao-Miao
Wang Ya-Fen
Cai Xuan
Zhang Hong-Cai
Xu Jian-Xiong
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Abstract
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In this study, peanut hulls powder (PHP) was treated via mechanical activation (MA) and divided into three groups (control, PHP150 and PHP250). Physicochemical properties including mean particle size distribution (MPSD), powder properties, solubility and in vitro protein digestibility of PHP were then investigated. The results showed that MA could decrease the particle size of PHP by destroying its crystal structure, resulting in an increase of amorphization and a decrease of crystallinity and crystalline size. The results of in vitro protein digestibility and crude fiber contents showed that MA increased the protein digestibility of PHP by 43.32% and 74.70% (P?
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KEYWORD
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Peanut hulls powder, Mechanical activation, Digestibility
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