Preparation and characterization of protein hydrolysate from edible defatted groundnut cake.

Feba, Das (2017) Preparation and characterization of protein hydrolysate from edible defatted groundnut cake. [Student Project Report] (Submitted)

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Abstract

Groundnut is one of the world’s major oil seed crop. The nut as such is edible or can be processed to different products such as peanut butter, cookies or sweets. More than half of the groundnut produced in the world is used for oil extraction. The groundnut cake, a byproduct which is rich in proteins, obtained after the extraction of oil is mainly used as animal feed. One of the important applications of protein isolates from groundnut is in milk systems, soft drinks and juice based beverages. The poor solubility of groundnut proteins in the presence of calcium ions and at acidic pH are the major limitations in their utilization in milk based beverages, soft drinks and carbonated beverages. Since the protein hydrolysates have wide range of solubility they can be promising source of protein for nutritional enrichment. Casein, whey and soy protein are the commercial examples of protein hydrolysates used in such applications. Groundnut proteins after enzymatic modification can be a promising raw material for toning in milk beverages and juice based beverages. In the present study protein hydrolysates were prepared using neutrase and fungal protease followed by papain (double enzyme) hydrolysis in order to assess their application for possible nutritional enrichment. The protein hydrolysate prepared using double enzyme was higher in protein content. There was a remarkable increase in the solubility of protein as a result of hydrolysis. The hydrolysates where creamish yellow color compared to edible groundnut cake as indicated by color evaluation using Hunter L, a, b values. The nutritional quality of the protein hydrolysates assessed by amino acid analysis indicated that they are rich in essential amino acids. However they are limiting with respect to lysine, threonine and methionine. The study showed that peanut proteins in the form of hydrolysates can be utilized for nutritional supplementation of beverages. Since the hydrolysates has low lysinearginine ratio (0.20), they can also be preferable in formulations intended to improve cardiac health.

Item Type:	Student Project Report
Uncontrolled Keywords:	Groundnut, peanut proteins, hydrolysates, nutritional supplementation, beverages
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Oct 2017 04:37
Last Modified:	17 Oct 2017 04:37
URI:	http://ir.cftri.res.in/id/eprint/13004

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