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Effect of proteases on groundnut proteins (Arachis hypogaea L.).

Bhagya, S. and Srinivasan, K. S. and Prakash, V. (1993) Effect of proteases on groundnut proteins (Arachis hypogaea L.). Nahrung, 37 (6). 528-537, 26 ref..

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Total proteins of 3 groundnut var. (Spanish Improved, TMV-2 and DH-3-30) were extracted and hydrolysed with 2 group-specific enzymes, alpha-chymotrypsin and trypsin, and a less specific enzyme, pepsin. Compared to casein, the proteins were highly resistant to hydrolysis by the group-specific enzymes. However, TMV-2 was more susceptible to proteolysis than the other 2 var. While the rate and extent of hydrolysis for pepsin were similar in all var., marked differences were noted for alpha-chymotrypsin. N solubility profiles of protein meals in water, 1M NaCl and 2% sodium hexametaphosphate solutions did not show any marked difference between var. Gel filtration, DEAE-cellulose chromatography, analytical ultracentrifugation and PAGE patterns of the proteins did not indicate any major differences. However, the relative proportions of different fractions differed among var. Gel filtration indicated that the Spanish Improved var. contains higher amounts of conarachins (15%). Such quantitative differences in the various fractions may be responsible for the observed difference in resistance to hydrolysis by the proteolytic enzymes.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 05:35
Last Modified: 27 Feb 2018 05:35
URI: http://ir.cftri.com/id/eprint/7924

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