Utilization of peanut protein isolates in cheese analogs

Abstract

Research was conducted to determine the feasibility of utilizing peanut protein isolate for manufacture of cheese analogs using a simple, fast, non-ripening procedure. Emphasis was placed on the texture and melting properties of finished products. Among the three major ingredients, protein, oil and emulsifying salts, protein was the most important factor in controlling the texture and melting characteristics of analog cheeses. Enzymatic modification of peanut protein isolate by papain considerably improved the quality of the peanut based cheese analogs. However, chemical modification of peanut protein isolate through succinylation was not as effective as the enzymatic modification. Polyacrylamide gel electrophoresis revealed that molecular sizes of peanut protein had close relationship with the quality characteristics of cheese analogs; the smaller the molecular weight, the better melting and softer texture of cheese analogs would be. Scanning electron microscopic examination of the microstructures of protein matrix of cheese analogs further strengthened the close relationship between the protein molecular sizes and textural properties. Sensory evaluation of the experimental cheese analog suggested that analog cheese with acceptable texture and melting characteristics and color can be produced using peanut protein and oil, but problems of developing acceptable flavor in final products requires further studies.