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Research progress in the extraction, modification and application of peanut protein
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Si-Yu1 FENG1, 2, Li-Na YU2, *, Yu SONG2, Yuan GAO2, Lu-Hui WANG2, Jie BI2, Chen JIANG2, Ming-Qing WANG2, *, Xiang-Yuan DENG1
Journal of Food Safety & Quality | 2026, 17(1) : 270 - 279
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Journal of Food Safety & Quality | 2026, 17(1): 270-279
• Food Nutrition and Functional Foods •
Research progress in the extraction, modification and application of peanut protein
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Si-Yu1 FENG1, 2, Li-Na YU2, *, Yu SONG2, Yuan GAO2, Lu-Hui WANG2, Jie BI2, Chen JIANG2, Ming-Qing WANG2, *, Xiang-Yuan DENG1
Affiliations
  • 1.College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
  • 2.Shandong Peanut Research Institute, Qingdao 266100, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250820003
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As a major oilseed crop, peanut meal, the by-product after oil extraction, is rich in protein and holds significant value, often regarded as a “hidden treasure”. Due to the presence of seed coat pigments, phytic acid and allergens, the utilization of peanut meal in the food industry is less than 1/3 that of soybean meal. It is predominantly used as low-value feed, with its potential far from being fully realized. Nevertheless, peanut protein is not only one of the globally important plant-based protein sources but also plays multiple roles in agriculture, food, nutrition and even ecological systems. This paper delineated the composition, nutritional characteristics and extraction techniques of peanut protein, summarized recent advances in modification technologies, and further discussed the functional properties of peanut protein along with its application prospects in several key sectors—such as the food industry,pharmaceutical field, and fine chemicals sector. Additionally, it prospected future development and utilization of peanut protein, aiming to provide a robust reference for further research and practical application of peanut protein.

peanut protein  /  extraction  /  modification  /  functional properties  /  application
冯思宇, 于丽娜, 宋昱, 高远, 王鲁慧, 毕洁, 江晨, 王明清, 邓祥元. 花生蛋白的提取、改性及应用研究进展. 食品安全质量检测学报, 2026 , 17 (1) : 270 -279 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250820003
Si-Yu1 FENG, Li-Na YU, Yu SONG, Yuan GAO, Lu-Hui WANG, Jie BI, Chen JIANG, Ming-Qing WANG, Xiang-Yuan DENG. Research progress in the extraction, modification and application of peanut protein[J]. Journal of Food Safety & Quality, 2026 , 17 (1) : 270 -279 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250820003
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Year 2026 volume 17 Issue 1
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250820003
  • Receive Date：2025-08-20
  • Online Date：2026-11-05
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  • Received：2025-08-20
Funding
Affiliations
    1.College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
    2.Shandong Peanut Research Institute, Qingdao 266100, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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