Extraction and evaluation of functional properties of groundnut protein concentrate.

The effect of membrane processing on the functional
properties, structural changes, subunit profile and sensory
attributes of the groundnut protein concentrate was investigated.
Results indicated an increase in the nitrogen solubility and
foaming capacity of the protein concentrate over all pH ranges
(2–10) compared to acid precipitated protein isolate. Protein
concentrate showed higher emulsion stability index compared
to control flour and protein isolate. Surface hydrophobicity
studies showed that protein concentrate is less hydrophobic
(~29 units) compared to acid precipitated protein isolate (~34
units). SDS-PAGE profile of the samples showed similarity in
the subunit pattern of groundnut protein concentrate and
groundnut flour. Sensory analysis suggested membrane filtration
could reduce the groundnut-like nutty and beany notes of
the concentrate. Thus, membrane technology could give a
protein concentrate with improved functionality and sensory
characteristics which will have potential application in the
development of food product formulations.