4. Conclusions
The extraction of oil bodies and peanut protein was closely related to the degree to which the main components of the peanut cell wall were degraded. The yield of peanut protein and oil bodies was positively correlated to the degradation rate of CDTA-soluble pectin, Na2CO3-soluble pectin, and cellulose. Viscozyme® L degraded the cellulose, hemicellulose, and pectin molecules and destroyed the structure of the cell wall to a greater extent compared with mechanical degradation. Viscozyme® L acted on the C-O stretching, C-C stretching, and CH2 symmetrical bending of cellulose, the C-O stretching and O-C-O asymmetrical bending of hemicellulose, and the C-O stretching and C-C stretching of pectin. This, in turn, facilitated the release of oil bodies and proteins from the cells. The mechanism of cell wall degradation was preliminarily discussed by analyzing the changes in the structure of cell wall polysaccharides and the key sites of Viscozyme® L action on peanut cell wall during enzymatic hydrolysis. These data will provide theoretical basis for further research on the mechanism of aqueous enzymatic extraction.