Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter

Saban Thongkong; Kanyasiri Rakairyatham; Pipat Tangjaidee; Kridsada Unban; Wannaporn Klangpetch; Yuthana Phimolsiripol; Pornchai Rachtanapun; Saroat Rawdkuen; Jaspreet Singh; Lovedeep Kaur; Utthapon Issara; Passakorn Kingwascharapong; Suphat Phongthai

doi:10.1016/j.fochx.2025.102671

Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter

Food Chem X. 2025 Jun 17:29:102671. doi: 10.1016/j.fochx.2025.102671. eCollection 2025 Jul.

Authors

Saban Thongkong¹, Kanyasiri Rakairyatham¹, Pipat Tangjaidee^{1

2}, Kridsada Unban¹, Wannaporn Klangpetch¹, Yuthana Phimolsiripol^{1

2}, Pornchai Rachtanapun^{1

2}, Saroat Rawdkuen³, Jaspreet Singh⁴, Lovedeep Kaur⁴, Utthapon Issara⁵, Passakorn Kingwascharapong⁶, Suphat Phongthai^{1

2}

Affiliations

¹ School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
² Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
³ Unit of Innovative Food Packaging and Biomaterials School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
⁴ School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
⁵ Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand.
⁶ Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

Abstract

Peanut protein hydrolysates with varying degrees of hydrolysis (DH) were prepared by using Alcalase and Flavourzyme. The enzymatic hydrolysis highly influenced a transformation of protein secondary structures, particularly from β-sheet to β-turn structures (11-21 %). The DH impacted functional properties and anti-free radicals' activity of peanut protein hydrolysates. Flavourzyme-derived protein hydrolysate (FPH) with DH5% had the maximum potential as an emulsifier (54.50 ± 0.71 %, p < 0.05). The effectiveness of protein hydrolysates in preventing the oil separation and enhancing the oxidative stability of peanut butter was dependent on the type of enzyme and DH. The inclusion of partial hydrolyzed protein (DH5%) produced by the Alcalase (APH) substantially decreased the occurrence of oil separation; whereas FPH with DH5% significantly retarded increment of PV, TBARs, CD in peanut butter during the storage period (p < 0.05). This study indicated the possible use of partial hydrolyzed proteins as a stabilizer in peanut butter by slowing lipid oxidation and increasing oil entrapment.

Keywords: Antioxidant peptides.; Emulsifier; Lipid oxidation; Peanut butter; Protein hydrolysate.