Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein

Table 5

Functional properties of peanut protein powder.

Sample	Solubility (%)	Emulsifying activity (mL/g)	Emulsifying stability (min)	Foaming property (%)	Foam stability (%)	Water holding capacity (mL/g)	Oil holding capacity (mL/g)
AEEPPP	5.8 ± 0.7	22.5 ± 0.9	54.2 ± 1.0	20.5 ± 0.4	51.2 ± 1.2	7.4 ± 0.4	18.5 ± 0.7
CPPP	6.4 ± 0.5	20.5 ± 0.8	22.9 ± 0.5	21.0 ± 0.3	42.9 ± 0.9	6.2 ± 0.2	16.7 ± 0.5