Question

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花生是我国的主要油料资源，产量仅次于印度，居世界第二位。花生除直接食用外，主要用于榨油，而榨油后的饼粕中约含有50％的蛋白质，富含多种人体必需氨基酸，不含胆固醇。在目前我国动物性蛋白资源严重不足而难以满足人们需要的情况下，开展对花生蛋白的研究，开发和利用花生蛋白资源，对于改善人们膳食结构具有极其重要的的意义。
1.1、花生蛋白营养指标评价
 花生仁中有24％～36％的蛋白质，仅次于大豆，而高于芝麻和油菜。
 花生蛋白中约有10%清蛋白，其余90％为碱性蛋白，它由花生球蛋白和伴花生球蛋白组成，其中约63％是球蛋白，33％是伴花生球蛋白，是一种高营养的植物蛋白资源。
花生蛋白中含有大量的人体必须氨基酸，天门冬氨酸含量比大米、面粉、玉米都高，其有效利用率高达98.4％。
花生蛋白质的营养价值与动物蛋白相近，其蛋白质含量比鲫鱼、瘦猪肉、鸡蛋都高，且不含胆固醇。
花生蛋白的功能特性主要包括：
吸水性
湿润性
膨胀性
粘着性
分散性
溶解度
胶凝性
乳化性
起泡性
当pH=4.5，溶解性、发泡性和持水性都最低。
当温度达到55℃时溶解度开始下降，但随着温度的升高，起泡性增加，持水性下降。
在蛋白质浓度约为3％时，其起泡性最好。
由于花生蛋白的营养价值高，含有大量易被人体吸收利用的氨基酸，同时还具有诱人香味，因此，花生蛋白粉既可作为食品的主要成分，又可作为食品的辅料被广泛应用于食品中。
花生蛋白粉又包括全脂花生粉、部分脱脂花生粉、脱脂花生粉等。将其与大豆蛋白粉作对照,发现脱脂花生蛋白粉的蛋白质含量高达57%(干基),脂肪含量低于2.5%(干基),产品色泽、风味好,可溶性蛋白和吸油度甚佳.
利用脱脂花生蛋白粉的香味和溶解特性可生产代乳品、饮料等蛋白质强化食品.而且脱脂花生蛋白粉可形成稳定的胶体溶液,产生使人易于接受的愉快风味,故既可单独冲调,亦可与奶粉等混合物冲调饮用.利用脱脂花生粉可生产固体饮料如花生糊、花生精等;利用乳酸菌发酵还可生产花生酸奶.
在面包、蛋糕、馒头中添加花生蛋白粉,不仅可以改善谷物的营养价值,还能使产品结构蓬松、柔软、富有弹性。在面条中加入花生蛋白粉可增加面团韧性,不易断条,制品滑爽.花生蛋白粉经酶法或碱法处理后,是很好的发泡剂,可广泛应用于中西糕点、糖果等食品中,另外还可作为碳酸饮料\啤酒等的发泡稳定剂.将花生蛋白粉加入到冰淇淋中可增加制品的乳化性,提高膨胀率,改进产品质量,改善营养结构.
花生浓缩蛋白具有良好的吸水性、保水性、吸油性、乳化性等性质,可以将其添加到火腿、香肠、午餐肉等畜禽肉制品中、可保持肉汁水分不流失,加工中风味物质不损失,促进脂肪吸收,减少制品的”走油”现象,制品能够达到组织细腻、风味诱人,富有弹性.将花生粉加入到冰淇淋中可增加制品的乳化性,提高膨胀率,改进产品质量,改善营养结构.
花生蛋白肽具有重要的生理功能，它能够清除体内自由基，达到抗氧化，延长细胞寿命的作用。同时它的消化吸收性好，食品安全性高，故可作为营养强化剂应用于婴儿和儿童配方食品、减肥食品、运动员食品和医疗食品中，被视为“新兴的营养保健源”和“极具发展潜力的功能因子”。
花生是我国六大油料作物之一，同时花生富含多种人体必需氨基酸，不含胆固醇。因此开发利用花生蛋白资源，对满足人民群众的物质生活水平，促进社会政治安定和国民经济的发展具有重要的意义，发展前景广阔。

Answer 1

　　Peanut is China's major oil resources and production second only to India, the second highest in the world. Peanut addition to direct consumption, mainly used for Zhayou, Zhayou after the meal contains about 50 per cent of the protein, rich in a variety of essential amino acids the human body, free of cholesterol. In China, animal protein and a serious shortage of resources to meet the needs of circumstances, the peanut protein in the research, development and use of peanut protein resources for the improvement of people's diet is extremely important significance.

　　1, peanut protein nutrition indicators in the evaluation  peanut 24% to 36% of the protein, second only to soybean, sesame and rape and above.  peanut protein in about 10 percent protein, and the remaining 90 percent for basic protein, globulin from peanuts and peanut with globulin, composed of about 63 per cent globulin, 33 percent is with peanut globulin, a High-protein nutrition of the plant resources. Peanut protein in the human body must contain a large number of amino acids, aspartic acid content than rice, wheat flour, maize are high, their effective utilization rate of as high as 98.4 percent. The nutritional value of peanut protein and animal protein similar to its protein content than the fish, lean pork, eggs are high, and non-cholesterol.
　　Peanut protein features include:
　　absorbent
　　wet adhesion of the
　　expansion of the
　　dispersion of cementing the solubility of the emulsion of
　　foaming of the

　　When the pH = 4.5, solubility, foam and water holding capacity is the minimum. When the temperature reached 55 ℃ at the solubility started to decline, but with the increase of temperature, foaming of the increase in water holding capacity decline.
　　In protein concentration of about 3 percent, of its sparkling best. As the nutritional value of peanut protein, contains a lot of easily absorbed into the body of the amino acids, and also offers the enticing smell, it can peanut protein powder as the major components of food, but also as food materials are widely used in food . Peanut protein powder and peanut powder, including whole, skim some peanut powder, defatted peanut powder. With its soy protein powder as control, defatted peanut protein powder found that the protein content as high as 57 percent (dry), the fat content of less than 2.5 percent (dry), the product color, flavor, and soluble protein and oil absorption of very good .
　　Use skim the smell of peanut protein powder and dissolution of produce Dai Rupin, protein drinks and other fortified foods. Defatted peanut protein powder and can form a stable colloidal solution, easy to have people accept the unpleasant taste, it can separate Chongdiao, And also drink milk, and other mixtures Chongtiao. Defatted peanut powder produced by solid drinks such as peanut paste, peanut fine, and so the use of lactic acid bacteria can be fermented yogurt peanut production
　　In bread, cake, and steamed bread, add peanut protein powder, not only can improve the nutritional value of cereals, but also to product mix fluffy and soft, flexible. Add noodles in peanut protein flour dough increased toughness and difficult to fault of the products smooth. Peanut protein powder or alkali by the enzyme treatment, is a very good foam, can be widely used in Chinese and Western cakes, candy and other food , And also as carbonated drinks \, such as beer foam stabilizer. Peanut protein powder will be added to ice cream products increase in the emulsion, a high expansion rate, improve product quality, improved nutrition structure.
　　Peanut protein peptide is an important physiological function, it can remove the body radical, anti-oxidation to extend the life of the role. At the same time it's good to digest absorbent, food safety, nutrition, as it can be applied to infants and children Enhancer formula food, slimming food, food and medical athletes in food, be regarded as "new source of nutrition and health" and "extremely A function of the development potential. "
　　Peanut is one of China's six major oil crops, peanut-rich variety of essential amino acids the human body, free of cholesterol. Therefore resources development and utilization of peanut protein to meet the people's material living standards, social and political stability and promote the development of the national economy is of great significance to the development of a broad prospect.

Answer 2

Peanut is China's major oil resources and production second only to India, the second highest in the world. Peanut addition to direct consumption, mainly used for Zhayou, Zhayou after the meal contains about 50 per cent of the protein, rich in a variety of essential amino acids the human body, free of cholesterol. In China, animal protein and a serious shortage of resources to meet the needs of circumstances, the peanut protein in the research, development and use of peanut protein resources for the improvement of people's diet is extremely important significance.

1, peanut protein nutrition indicators in the evaluation  peanut 24% to 36% of the protein, second only to soybean, sesame and rape and above.  peanut protein in about 10 percent protein, and the remaining 90 percent for basic protein, globulin from peanuts and peanut with globulin, composed of about 63 per cent globulin, 33 percent is with peanut globulin, a High-protein nutrition of the plant resources. Peanut protein in the human body must contain a large number of amino acids, aspartic acid content than rice, wheat flour, maize are high, their effective utilization rate of as high as 98.4 percent. The nutritional value of peanut protein and animal protein similar to its protein content than the fish, lean pork, eggs are high, and non-cholesterol.
Peanut protein features include:
absorbent
wet adhesion of the
expansion of the
dispersion of cementing the solubility of the emulsion of
foaming of the

When the pH = 4.5, solubility, foam and water holding capacity is the minimum. When the temperature reached 55 ℃ at the solubility started to decline, but with the increase of temperature, foaming of the increase in water holding capacity decline.
In protein concentration of about 3 percent, of its sparkling best. As the nutritional value of peanut protein, contains a lot of easily absorbed into the body of the amino acids, and also offers the enticing smell, it can peanut protein powder as the major components of food, but also as food materials are widely used in food . Peanut protein powder and peanut powder, including whole, skim some peanut powder, defatted peanut powder. With its soy protein powder as control, defatted peanut protein powder found that the protein content as high as 57 percent (dry), the fat content of less than 2.5 percent (dry), the product color, flavor, and soluble protein and oil absorption of very good .
Use skim the smell of peanut protein powder and dissolution of produce Dai Rupin, protein drinks and other fortified foods. Defatted peanut protein powder and can form a stable colloidal solution, easy to have people accept the unpleasant taste, it can separate Chongdiao, And also drink milk, and other mixtures Chongtiao. Defatted peanut powder produced by solid drinks such as peanut paste, peanut fine, and so the use of lactic acid bacteria can be fermented yogurt peanut production
In bread, cake, and steamed bread, add peanut protein powder, not only can improve the nutritional value of cereals, but also to product mix fluffy and soft, flexible. Add noodles in peanut protein flour dough increased toughness and difficult to fault of the products smooth. Peanut protein powder or alkali by the enzyme treatment, is a very good foam, can be widely used in Chinese and Western cakes, candy and other food , And also as carbonated drinks \, such as beer foam stabilizer. Peanut protein powder will be added to ice cream products increase in the emulsion, a high expansion rate, improve product quality, improved nutrition structure.
Peanut protein peptide is an important physiological function, it can remove the body radical, anti-oxidation to extend the life of the role. At the same time it's good to digest absorbent, food safety, nutrition, as it can be applied to infants and children Enhancer formula food, slimming food, food and medical athletes in food, be regarded as "new source of nutrition and health" and "extremely A function of the development potential. "