Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion

As shown in Figure 4 B, the phospholipid content showed a decreasing trend with increasing roasting temperature, possibly stemming from the increased destruction of peanut tissues and the release of various endogenous enzymes, including esterases and phospholipases.

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The rate of residual oil in the aqueous and solid phases showed a trend of slight reduction followed by a sharp increase with increasing roasting temperature ( Figure 2 A).

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