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Functional properties of homogeneous protein fractions from peanut (Arachis hypogaea L.)

Monteiro, P. V. and Prakash, V. (1994) Functional properties of homogeneous protein fractions from peanut (Arachis hypogaea L.). Journal of Agricultural and Food Chemistry, 42 (2). pp. 274-278.

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Abstract

Protein fractions, arachin, conarachin I, and conarachin II, from peanut (Arachis hypogaea L.) were isolated to homogeneity and their functional properties were studied. Bulk density, water absorption and fat absorption capacities were measured. Solubility of the fractions varied as a function of pH, and >95% of protein was soluble at pH <2.5 and >7.0. The presence of NaCl decreased solubility at low pH. Total protein of peanut had a value of 1.11 for emulsifying activity (EA), while arachin, conarachin II, and conarachin I had values of 0.90, 1.05 and 1.11, respectively, and their emulsifying stability (ES) values ranged from 72 to 300 s. Effects of protein concn., pH and NaCl concn. on the emulsifying properties of peanut protein fractions were studied. Foaming capacities of the fractions before and after hydrolysis with alpha-chymotrypsin were in the order total protein > arachin <greater than or equal to> conarachin I > conarachin II and total protein > conarachin I > arachin > conarachin II, respectively. Foam stability of enzyme-hydrolysed fractions followed the order conarachin I > total protein > arachin > conarachin II.

Item Type: Article
Uncontrolled Keywords: FRUITS-; FUNCTIONAL-PROPERTIES; PEANUTS-; PHYSICAL-PROPERTIES; PROTEINS-; PROTEINS-VEGETABLE; SEEDS-; VEGETABLE-PRODUCTS
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 06:01
Last Modified: 05 Oct 2018 05:28
URI: http://ir.cftri.com/id/eprint/7912

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