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Alteration of functional properties of peanut (Arachis hypogaea L.) protein fractions by chemical and enzymatic modifications.

Monteiro, P. V. and Prakash, V. (1996) Alteration of functional properties of peanut (Arachis hypogaea L.) protein fractions by chemical and enzymatic modifications. Journal of Food Science and Technology, 33 (1). pp. 19-26.

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Major protein feactions of peanut, namely, arachln, conarachin II and conarachin I. were Isolated, from defatted Rour to homogeneity, and succinylated to 84, 83 and 85% levels, respectively. The protein fractions were also hydrolyzed With alpha-chymotrypsin. Succinylated peanut proteins exhibited minimum solubility in the pH range 3.0 - 4.0, away from the range for unmodified proteiml. Enzyme treatment improved the solubility, except in the pH range 2.0 - 3.0 and above pH B.O. Succlnylation improved the water and fat absorption capacities of all the protein fractions. The emulsifying capacity and activity of succtnylated peanut protein fractions were higher than the unmodified fractions. The emulsifying capadty of enzyme-hydrolyzed fractions increased by 30-50%. The emulsifying activity also Increased. after hydrolysis with alpha-chymotrypsin. Foam stabilities of succinylated peanut protein fractions were found to be improved. except for conarachln II. After hydrolysis with alpha-chymotrypsin, the foam capacity and stability of peanut protein fractions Improved In eve!)' instance, Maximum Improvement of functional properties occurred after chemical and enzymatic modifications of arachin, the major fraction. Thus, either chemical or enzymatic modification improves the functional attributes of peanut protein fractions.

Item Type: Article
Uncontrolled Keywords: Functional properties, Peanut protein fractions, Chemical modification, Enzymatic modification, Arachln, Conarachin I. Conarachln II
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2018 05:26
Last Modified: 26 Feb 2018 05:26
URI: http://ir.cftri.com/id/eprint/2774

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