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Sonda, Tamba S.
- Analysis of Functional Properties of Peanut Protein Isolates as Affected by Oil Extraction Methods
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Authors
Affiliations
1 Institute of Food Technology, Nutrition and Consumers Studies, Schools of Agriculture, Njala University, SL
2 Department of Animal Science, School of Agriculture, Njala University, SL
1 Institute of Food Technology, Nutrition and Consumers Studies, Schools of Agriculture, Njala University, SL
2 Department of Animal Science, School of Agriculture, Njala University, SL
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 148-155Abstract
The physico-chemical and functional characteristics of peanut protein isolates extracted from peanut cakes obtained as by-products from two different peanut oil extraction methods (cold pressed and heat pressed) were studied. Isolates from cold pressed method (CPI) exhibited superior physical properties such as particle size (as seen from scanning electron micrographs), and thermal denaturation profiles as obtained from differential scanning calorimeter, compared to isolates obtained from heat pressed method (HPI). Solubility profiles obtained for CPI and HPI were pH dependent with CPI been more soluble at all pH levels. Solubility around the isoelectric pH range of 4.5 - 5.5 was low for both samples. Other functional properties such as emulsification, whipping, fat and water absorption were better exhibited by CPI than HPI. From the SE-HPLC, HPI recorded a higher molecular weight (16.64KDa) than CPI (14.91KDa), while CPI had higher biochemical components (protein, carbohydrates) than HPI.Keywords
Peanut Protein Isolate, Physical, Functional, Chemical Properties.
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- Functional Properties of Peanut Protein Isolates
Abstract Views :194 |
PDF Views:0
Authors
Affiliations
1 Institute of Food Technology, Nutrition and Consumers Studies, Schools of Agriculture, Njala University, SL
2 Department of Animal Science, School of Agriculture, Njala University, SL
1 Institute of Food Technology, Nutrition and Consumers Studies, Schools of Agriculture, Njala University, SL
2 Department of Animal Science, School of Agriculture, Njala University, SL
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 345-347Abstract
Both developed and developing nations are today faced with continuous threats posed by the emergence of contagious animal diseases that have had and may continue to have serious health consequences on the world population. Considering the fact that animals are our traditional protein sources and that they are becoming more and more expensive, it is important for scientists to intensify research into alternative and affordable protein sources.Keywords
Peanut Protein, Malnutrition, Peanut Industries.References
- Basha, S.M. and Pancholy, S.K. (1982). Composition and characteristics of basic proteins from peanut (Arachis hypogaea L.). J. Agric. Food Chem., 30 : 1176–1179.
- Chakraborty, P. (1986). Coconut protein isolate by ultrafiltration. In: M. LeMeguer and P. Jelen, Editors,Food Engineering and Process Applications Elsevier Applied Science Publishers, New York, 2 : 308–315.
- Neto, V.Q., Narain, N., Silva, J.B. and Bora, P.S. (2001). Functional properties of raw and heat processed cashew nut (Anarcarduim occidentale, L.) kernel protein isolate. Nahrung/Food, 45 : 258–262.
- Prinyawiwatkul, W., Beuchat, L.R. and McWatters, K.H. (1993). Functional property changes in partially defatted peanut flour caused by fungal fermentation and heat treatment. J. Food Sci., 58 : 1318–1323.
- Tang, C.H. (2007). Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing. Food Res. Internat., 40 (8) : 1003 – 1011.
- Tate, P.V.,Chavan, J.K., Patil, P.B. and Kadam, S.S. (1990). Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies. Plant Foods & Human Nutr., 40 : 115–121.
- Wu, U., Hettiarachchy, S. and Qi, M. (1998). Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. J. American Oil Chem. Soc., 75 : 450–845.