Functional Improvement of Peanut Protein Concentrate

2017 ◽  
pp. 257-374
Author(s):  
Qiang Wang
Keyword(s):  
Peanut Protein ◽  
Functional Improvement ◽  
Protein Concentrate

Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites

2014 ◽  
Vol 91 (11) ◽  
pp. 1911-1920 ◽  
Author(s):  
Andrés Colombo ◽  
Pablo Daniel Ribotta ◽  
Alberto Edel León
Keyword(s):  
Rheological Behavior ◽  
Peanut Protein ◽  
Protein Concentrate

AQUEOUS PROCESS FOR PILOT PLANT-SCALE PRODUCTION OF PEANUT PROTEIN CONCENTRATE

1973 ◽  
Vol 38 (1) ◽  
pp. 126-128 ◽  
Author(s):  
KHEE CHOON RHEE ◽  
CARL M. CATER ◽  
KARL F. MATTIL
Keyword(s):  
Pilot Plant ◽  
Peanut Protein ◽  
Scale Production ◽  
Protein Concentrate ◽  
Pilot Plant Scale

Peanut protein concentrate: Production and functional properties as affected by processing

2007 ◽  
Vol 103 (1) ◽  
pp. 121-129 ◽  
Author(s):  
Jianmei Yu ◽  
Mohamed Ahmedna ◽  
Ipek Goktepe
Keyword(s):  
Functional Properties ◽  
Peanut Protein ◽  
Protein Concentrate ◽  
Concentrate Production

scholarly journals Comparative Evaluation of the Antioxidant Properties of Whole Peanut Flour, Defatted Peanut Protein Meal, and Peanut Protein Concentrate

2021 ◽  
Vol 5 ◽  
Author(s):  
Nancy D. Asen ◽  
Abdulhafiz T. Badamasi ◽  
James T. Gborigo ◽  
Rotimi E. Aluko ◽  
Abraham T. Girgih
Keyword(s):  
Amino Acid ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Peanut Meal ◽  
Amino Acid Profile ◽  
Peanut Protein ◽  
Peanut Flour ◽  
Total Phenolic ◽  
Protein Concentrate ◽  
Food Ingredient

Defatted peanut meal is a low value agro-industrial residue from peanut oil production with potential use as a value addition food ingredient. In this study, peanuts were roasted at 100°C for 5 min, de-skinned and milled into whole peanut flour (WPF) from which the defatted meal (DPM) was prepared by acetone extraction and the peanut protein concentrate (PPC) obtained from the DPM using isoelectric pH precipitation. The protein content, amino acid profile, total phenolic content (TPC), total flavonoid content (TFC) and in vitro antioxidant properties of the peanut samples were then determined. Results showed that DPM had a TPC of 0.12 ± 0.02 mg gallic acid equivalent (GAE)/g, which was significantly (p < 0.05) higher than and twice the levels in WPF and PPC (0.06 ± 0.03 mg GAE/g). However, WPF had TFC of 0.21 ± 0.01 μg quercetin equivalent (QE)/g, which was significantly (p < 0.05) higher than DPM (0.16 ± 0.03 μg QE/g) and PPC (0.11 ± 0.05 μg QE/g). However, PPC had superior amino acid profile in addition to stronger radical scavenging and metal chelation activities than WPF and DPM. The results suggest that PPC is a protein rich product that could be utilized as an ingredient in food product fortification to enhance nutritional quality and in the formulation of functional foods with antioxidant benefits.

scholarly journals Substitution of peanut protein for soy protein as a non-meat binder in emulsion-type sausage production

2018 ◽  
Vol 20 (K7) ◽  
pp. 41-49
Author(s):  
Hien Thi Nguyen ◽  
Minh Nguyen Tang ◽  
Dong Phuong Doan ◽  
Van Viet Man Le
Keyword(s):  
Soy Protein ◽  
Profile Analysis ◽  
Partial Least Square ◽  
Peanut Protein ◽  
Least Square ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Texture Profile ◽  
Hedonic Scale ◽  
Preference Map

In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. Soy protein concentrate was used in the sausage sample SPC as a control. Ten sausage samples including PPC1, PPC2, SPC and seven commercial samples in which soy protein (SP) was used were tested in three experiments. Instrumental Texture Profile Analysis (TPA), Flash Profile, and 9- point hedonic scale were conducted to observe sample differences. The instrumental TPA results indicated that PPC1 and PPC2 were insignificantly different from the control and one of the SP-added samples for hardness, springiness, and adhesiveness; but significantly for cohesiveness. In the first two sensory dimensions, assessors discriminated samples into three distinct directions in which PPC1 and PPC2 were positioned closely to SPC and two commercial SP-added sausages. Preference map further showed the same percentage of satisfied consumers - clustered with partial least square (PLS) regression - toward PPC1, PPC2, SPC, and the two commercial SP-added sausages. In general, the results proposed the potential use of PPC as a substitute for SP in Vietnam emulsion-type sausage production.

Spinning of Peanut Protein Fibers1

1977 ◽  
Vol 4 (1) ◽  
pp. 17-21 ◽  
Author(s):  
D. L. Fletcher ◽  
E. M. Ahmed
Keyword(s):  
Protein Concentration ◽  
Dry Weight ◽  
Peanut Protein ◽  
Solution Viscosity ◽  
Protein Concentrate ◽  
Maturation Time ◽  
Protein Fibers ◽  
Freeze Dried ◽  
Dope Solution ◽  
Short Time

Abstract Raw Altika peanuts were blanched, partially defatted, ground and the protein was removed using an aqueous alkaline extraction, precipitated at pH 4.0 and freeze dried to yield a protein concentrate with 85.5% protein, 3.1% fat and 2.0% ash on a dry weight basis. Peanut protein concentrate was used to produce dope solutions for the spinning of fibers. Viscosity of dope solutions increased rapidly with increases in protein concentration from 11 to 14%; the highest protein concentration gelled within a short time after mixing. Dope solution viscosity increased with increasing NaOH concentration from 0.85% to 0.90%. Higher NaOH concentrations, up to 1.05%, however, resulted in a continued decrease in dope viscosity. Dope viscosity increased as a function of maturation time, especially at NaOH concentrations that yielded the highest viscosities. The best conditions for spinning peanut protein fibers were: 1) dope pH 11.4, 2) maturation time of 12 hours for a 13.0% protein dope or 2 hours for 13.5% protein dope, 3) coagulating bath conditions of 2N acetic acid and 20% NaC1, and 4) dope extrusion pressure of 15 psi. Suitability of dope solutions for spinning depended on the interaction between protein concentration, pH and dope maturity.

COOLING SUIT FOR MULTIPLE SCLEROSIS: FUNCTIONAL IMPROVEMENT IN DAILY LIVING?

2000 ◽  
Vol 32 (1) ◽  
pp. 20-24 ◽  
Author(s):  
Jörgen Kinnman, Ulla Andersson, Lill Wette
Keyword(s):  
Multiple Sclerosis ◽  
Daily Living ◽  
Functional Improvement

Stroke Therapy Using Wearable Robots and Ramachandran Mirror Technique Produces Functional Improvement

2007 ◽  
Author(s):  
Michael K. McBeath ◽  
Flavio DaSilva ◽  
Thomas G. Sugar ◽  
Nancy E. Wechsler ◽  
James Koeneman
Keyword(s):  
Functional Improvement ◽  
Stroke Therapy ◽  
Wearable Robots
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