The combined application of CaCl2 and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl2 , the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta-potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl2 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl2 changed the subunit structure of the peanut OB interface proteins and promoted the cross-linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.

中文翻译：

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Alcalase 2.4 L 和 CaCl2 组合用于花生油的水提

评价 CaCl2 和 Alcalase 2.4 L 在花生水提过程中的联合应用作为一种破坏油体 (OB) 乳液稳定性和提高出油率的方法。添加5 mM CaCl2后，油收率达到92.0%，与单独使用Alcalase 2.4 L获得的油收率相似，所需的酶载量降低了约60倍。此外，还研究了水提过程中的破乳机理。粒径和 zeta 电位测量表明，当添加 CaCl2 时，花生 OB 乳液的稳定性显着降低。在这些条件下，Alcalase 2.4 L 的破乳效率更高。