文章基本信息

标题：Study on the Effects of Enzymatic Hydrolysis on the Physical, Functional and Chemical Properties of Peanut Protein Isolates Extracted from Defatted Heat Pressed Peanut Meal Flour ( Arachis hypogaea L.)
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作者：Regena Juliana Kain ; Zhengxing Chenc ; Tamba Steven Sonda 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：6
页码：818-825
DOI：10.3923/pjn.2009.818.825
出版社：Asian Network for Scientific Information
摘要：Physical, chemical and functional properties of peanut protein isolates (HPI) and hydrolysis (HPH) extracted from peanut meal obtained from heat treated peanut oil extraction method were analyzed. HPH exhibited superior functional properties such as whipping, emulsification, fat and water absorption properties. Thermal denaturation profiles indicate that there is no significant difference (p < 0.05) between HPI and HPH at both onset and transition temperatures. However, the conclusion temperatures were found to be significantly different (p < 0.05). Protein solubility was pH dependent with HPH been more soluble at all pH levels. However, solubility was low at the isoelectric pH range of 4.5-5.5. Electrophoretic patterns obtained from SDS-PAGE show that HPH registered a lower molecular weight (<31KDa) compared to HPI (<66 KDa). HPH had relatively smaller particle sizes (±0.1 μm) compared to HPI (±100 μm). Protein isolates extracted from peanut meal obtained from cold pressed peanut oil extraction method were used as control in analyzing functional parameters but HPH still exhibited superior qualities. Both HPH and HPI were found to be nutritionally rich in most essential amino acid s with respect to the recommended FAO/WHO amino acid requirement patterns for both adults and children.