Effect of protein oxidation on the stability of peanut beverage

Figures & data

Table 1. Effects of storage temperature and roasting temperature on the carbonyl group content of peanut beverage during storage.

Tabla 1. Efectos de la temperatura de almacenamiento y de la temperatura de tostado en el contenido del grupo de carbonilo de las bebidas de cacahuate durante el almacenamiento.

Storage temperature	Roasting temperature	Carbonyl group content (nmol/mg)
		1 day	6 days	18 days	23 days	30 days
	Control	1.44 ± 0.17^a,x	2.88 ± 0.13^a,y	3.23 ± 0.20^ab,z	3.50 ± 0.21^ab,zu	3.74 ± 0.18^ab,u
25°C	100°C	1.58 ± 0.14^a,x	2.96 ± 0.28^a,y	3.39 ± 0.09^a,z	3.83 ± 0.17^a,u	4.06 ± 0.15^a,u
	140°C	1.68 ± 0.16^a,x	3.03 ± 0.14^a,y	3.44 ± 0.24^a,z	3.88 ± 0.31^a,u	4.10 ± 0.09^a,u
	Control	1.47 ± 0.23^a,x	2.36 ± 0.11^b,y	2.60 ± 0.21^c,y	2.96 ± 0.15^c,z	3.17 ± 0.15^c,z
4°C	100°C	1.67 ± 0.16^a,x	2.47 ± 0.16^b,y	2.87 ± 0.17^b,c,y	3.15 ± 0.15^b,c,u	3.39 ± 0.15^bc,u
	140°C	1.73 ± 0.17^a,x	2.51 ± 0.12^b,y	2.84 ± 0.21^bc,z	3.21 ± 0.10^bc,u	3.39 ± 0.26^bc,u

Notes: Values in the same column followed by different letters (a–c) are significantly different (p < 0.05); values in the same row followed by different letters (x–z, u) are significantly different (p < 0.05).

Table 2. Effects of storage temperature and roasting temperature on the fluorescent intensity of peanut beverage during storage.

Tabla 2. Efectos de la temperatura de almacenamiento y de la temperatura de tostado en la intensidad fluorescente de las bebidas de cacahuate durante el almacenamiento.

Storage temperature	Roasting temperature	Fluorescent intensity (AU)
		1 day	6 days	18 days	23 days
	Control	701.7 ± 18.0^a,x	665.6 ± 15.1^b,y	610.8 ± 15.5^b,z	607.0 ± 21.1^b,z
25°C	100°C	643.1 ± 19.2^b,x	600.9 ± 20.8^c,y	597.4 ± 12.9^b,y	576.1 ± 7.2^b,y
	140°C	457.8 ± 6.6^d,x	443.6 ± 12.9^d,x	418.2 ± 18.1^c,y	412.7 ± 10.7^c,y
	Control	710.7 ± 15.7^a,x	714.4 ± 15.7^a,x	652.7 ± 11.1^a,y	662.8 ± 18.1^a,y
4°C	100°C	701.1 ± 15.6^a,x	684.6 ± 14.1^b,x	623.0 ± 20.2^b,y	615.0 ± 15.0^b,y
	140°C	571.0 ± 11.8^c,x	444.5 ± 6.3^d,y	437.0 ± 10.5^c,y	422.6 ± 9.7^c,y

Notes: Values in the same column followed by different letters (a–d) are significantly different (p < 0.05); values in the same row followed by different letters (x–z) are significantly different (p < 0.05).

Table 3. Effects of storage temperature and roasting temperature on the mean droplet size of peanut beverage during storage.

Tabla 3. Efectos de la temperatura de almacenamiento y de la temperatura de tostado en el tamaño promedio de las gotas de las bebidas de cacahuate durante el almacenamiento.

Mean droplet size (μm)	Storage temperature	Roasting temperature	1 day	6 days	18 days	23 days
d4,3		Control	8.47 ± 0.25^a,z	9.56 ± 0.21^b,y	9.63 ± 0.07^b,y	12.88 ± 0.13^a,x
	25°C	100°C	7.75 ± 0.06^b,z	10.10 ± 0.15^a,y	10.19 ± 0.19^a,y	10.87 ± 0.09^c,x
		140°C	7.36 ± 0.13^c,u	7.83 ± 0.08^d,z	9.07 ± 0.18^c,y	10.96 ± 0.21^c,x
		Control	7.25 ± 0.24^c,u	7.99 ± 0.09^d,z	8.62 ± 0.19^c,y	11.73 ± 0.23^b,x
	4°C	100°C	7.48 ± 0.12^c,u	8.28 ± 0.13^c,z	8.79 ± 0.22^c,y	12.90 ± 0.28^a,x
		140°C	7.02 ± 0.09^d,u	7.50 ± 0.11^e,z	8.24 ± 0.12^d,y	10.79 ± 0.18^c,x
d3,2		Control	10.56 ± 0.36^a,z	11.56 ± 0.33^b,y	11.46 ± 0.09^b,y	17.82 ± 0.29^a,x
	25°C	100°C	9.52 ± 0.24^b,z	12.29 ± 0.24^a,y	12.41 ± 0.29^a,y	15.29 ± 0.16^c,x
		140°C	8.84 ± 0.25^bc,u	9.72 ± 0.13^c,z	11.66 ± 0.55^abc, y	15.45 ± 0.52^bc,x
		Control	8.65 ± 0.32^c,z	9.81 ± 0.25^c,y	10.32 ± 0.26^c,y	14.63 ± 0.34^c,x
	4°C	100°C	9.00 ± 0.16^bc,u	10.07 ± 0.18^c,z	10.75 ± 0.20^bc,y	16.31 ± 0.43^b,x
		140°C	8.34 ± 0.42^c,z	8.98 ± 0.24^d,z	10.24 ± 0.48^c,y	15.14 ± 0.33^c,x

Notes: Values in the same column of the same droplet size index followed by different letters (a–e) are significantly different (p < 0.05); values in the same row followed by different letters (x–y, u) are significantly different (p < 0.05).

Table 4. Effects of AAPH oxidation on the mean droplet size of emulsion stabilized by PPI.

Tabla 4. Efectos de la oxidación de aaph en el tamaño promedio de las gotas de la emulsión estabilizada por el ppi.

Mean droplet size (μm)	AAPH (mM)
	0	0.04	0.2	0.5	1	3	5
d3,2	1.14 ± 0.01^d	0.85 ± 0.04^e	1.40 ± 0.01^c	1.35 ± 0.01^c	1.23 ± 001^d	3.42 ± 0.12^b	3.77 ± 0.01^a
d4,3	6.76 ± 0.33^c	4.05 ± 0.15^c	8.12 ± 0.31^c	7.52 ± 0.28^c	7.49 ± 0.30^c	35.91 ± 5.61^b	42.96 ± 1.40^a

Note: Values in the same row followed by different letters (a–e) are significantly different (p < 0.05).

Figure 1. ζ-Potential of emulsion stabilized by PPI incubated with increasing concentration of AAPH for 24 h at 37°C.Note: Columns with different letters (a-c) are significantly different (p < 0.05).

ζ-Potencial de la emulsión estabilizada por el PPI incubado con una creciente concentración de AAPH durante 24 h a 37°C.

Figure 2. Microstructure of the emulsions stabilized by PPI incubated with increasing concentration of AAPH for 24 h at 37°C.

Microestructura de las emulsiones estabilizadas por el PPI incubado con una creciente concentración de AAPH durante 24 h a 37°C.