Peanut proteins: Extraction, modifications, and applications: A comprehensive review

Abstract

As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability. Furthermore, peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate, making them an appealing protein source in food products and a promising alternative to animal protein. In this paper, the recent works on the extraction method, modification method, and application of peanut proteins were reviewed. Both advantages and disadvantages of current extraction and modification were discussed. Recently updated information about peanut protein research was summarized. Based on these, the prospection of peanut proteins research was presented, which may be instructive for future research in this field. Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.