Functional properties of native and acylated peanut proteins prepared by different methods.

Shyama Sundar, R. and Rajagopal Rao, D. (1978) Functional properties of native and acylated peanut proteins prepared by different methods. Lebensmittel Wissenschaft und Technologie, 11 (4). 188-191, 17 ref..

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Abstract

A comparison of the functional properties (solubility, emulsifying capacity and gelation characteristics) of alkali and acid extracted peanut proteins indicates that the acid extracted proteins exhibit poor solubility but better emulsifying capacity compared with the alkali extracted protein. The method of extraction of the proteins and the addition of Ca-2-+ affected their gelation characteristics on heat treatment (30 min steaming). Acetylation and succinylation considerably improved the solubility of the acid extracted protein in the pH range 6.5-8.5, and also increased the emulsifying capacity. Arachin, which is the major component of peanut protein, was succinylated to varying degrees, and the pH-solubility profile in the range 1-10 was studied. Succinylated arachin exhibited significant changes in its solubility, particularly in the lower pH range, and the degree of succinylation also had a significant effect on the solubility.

Item Type:	Article
Uncontrolled Keywords:	PROTEIN-PRODUCTS; groundnut proteins, functional properties of; GROUNDNUTS-; functional properties of groundnut proteins
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Aug 2021 09:36
Last Modified:	25 Aug 2021 09:36
URI:	http://ir.cftri.res.in/id/eprint/7002

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