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Amino acid composition of groundnut protein isolates.

Satyanarayana, M. N. and Rao, M. V. L. and Srinivasan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Amino acid composition of groundnut protein isolates. Food Science, 11 (5). pp. 133-135.

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Abstract

Processes for the production of protein isolates from whole groundnut kernel and edible quality screw-press cake have been developed at this Institute1,2,3. In the ultimate choice of optimal processing procedures, their influence on the physico-chemical properties, amino acid make-up and nutritive value of the isolates are considerations of major importance. Eapen and Kalbag4 have studied the physico-chemical aspects of some of the operations in the integrated process for groundnut with particular reference to the denaturation of the protein. Subramanian et al5. have examined the effect of the different methods of drying on the solubility and nutritive value of the final isolates from screwpress cake. Complementary to these investigations, the essential amino acids content of these isolates was determined. The results are presented in this communication.

Item Type: Article
Uncontrolled Keywords: protein isolates, groundnut kernel, amino acids
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids
600 Technology > 08 Food technology > 33 Nuts
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2012 09:06
Last Modified: 23 Jul 2012 09:06
URI: http://ir.cftri.com/id/eprint/2967

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