Bioactive Peptides from Groundnut

Subitha, R. (2010) Bioactive Peptides from Groundnut. [Student Project Report]

PDF Pr-726.pdf Restricted to Repository staff only Download (2MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Groundnut is one of world’s leading oil seed crops. It is one of the most important sources of vegetative protein. Development of food grade groundnut flour with biologically active peptides has become an important subject area. The aim of the present study was isolation of peptides from groundnut by various enzymatic treatments and studying their biological activities. Defatted groundnut flour was prepared from groundnut seeds using standard procedures. Proximate composition of the flour was studied. Groundnut protein isolate was prepared from defatted groundnut flour by isoelectric precipitation method. Both groundnut flour and groundnut protein isolate were subjected to hydrolysis with two different enzymes namely fungal protease and pepsin to see the extend of hydrolysis. Results showed that in both the cases, the extend of hydrolysis was more with groundnut protein isolate than with groundnut flour. So only the groundnut protein isolate was used for further hydrolysis experiments. Optimum time of hydrolysis required for maximum degree of hydrolysis was standardized for both the enzymes. Using the optimum condition protein hydrolysates were prepared. The hydrolysates were passed through ultra filtration membrane with different cut off (30 KDa, 10 KDa, and 3 KDa) to obtain peptide fractions of different molecular size. The fractions were characterized using SDS-PAGE, Gel filtration, and Scanning electron microscopic studies. The peptides were checked for antioxidant and antifungal activities. Results showed that peptide fraction of <10 KDa size had both antioxidant and antifungal activity. So this peptide contributes to be more bioactive in nature.
Uncontrolled Keywords:	Groundnut; oil seed crops; biologically active peptides; Groundnut protein
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 25 Peptide Chemistry
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Jul 2010 05:56
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9507

Actions (login required)

View Item