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Effect of proteases on arachin, conarachin I, and conarachin II from peanut (Arachis hypogaea L.).

Monteiro, P. V. and Prakash, V. (1994) Effect of proteases on arachin, conarachin I, and conarachin II from peanut (Arachis hypogaea L.). Journal of Agricultural and Food Chemistry, 42 (2). 268-273, 46 ref..

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[A method was developed for isolation of 3 protein fractions from peanut (Arachis hypogaea L.) and the effectiveness of proteinases on pure protein fractions was investigated. Effects of aflatoxin B1 on extent and rate of hydrolysis were also studied.] Arachin, conarachin II, and conarachin I were isolated from defatted peanut meal in a homogeneous form using a method of preferential ammonium sulphate precipitation combined with gel filtration. The homogeneities of the protein fractions were established by sedimentation velocity, PAGE, gel filtration and DEAE-cellulose chromatography. Enzymic hydrolysis of protein fractions was determined with pepsin, trypsin and chymotrypsin. The extent of hydrolysis with pepsin was in the order conarachin I > conarachin II > total protein > casein > arachin. With trypsin the extent was in the order conarachin I > casein > total protein > arachin > conarachin II. With alpha-chymotrypsin the order was conarachin II > total protein > conarachin I > arachin > casein. Addition of aflatoxin B1 to protein fractions and denatured haemoglobin reduced the extent and rate of hydrolysis.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 05:58
Last Modified: 05 Oct 2018 05:28
URI: http://ir.cftri.com/id/eprint/7913

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