Physicochemical properties of hydrogen peroxide treated groundnut protein.

Sreedhara, N. and Subramanian, N. (1981) Physicochemical properties of hydrogen peroxide treated groundnut protein. Journal of Food Science, 46 (4). 1260-1264, 1268, 48 ref..

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Abstract

H2O2 treatment of groundnut meal dispersion or protein extract effectively destroyed any aflatoxin present in the meal. However, the protein isolated from this extract showed reduced N solubility in the pH range 2-6, increased apparent viscosity at neutral pH, and marked reduction in the content of methionine, cystine, and available lysine. Arachin isolated from the H2O2 treated protein did not differ in polyacrylamide gel electrophoresis and ultracentrifugation properties compared with untreated arachin. Tables of results are provided.

Item Type:	Article
Uncontrolled Keywords:	PROTEINS-VEGETABLE; groundnut proteins, physico-chemical properties of H2O2 treated; HYDROGEN-PEROXIDE; GROUNDNUTS-; physico-chemical properties of H2O2 treated groundnut proteins
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2016 06:11
Last Modified:	25 May 2016 06:11
URI:	http://ir.cftri.res.in/id/eprint/6318

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