High-pressure microfluidisation pretreatment disaggregate peanut protein isolates to prepare antihypertensive peptide fractions

2017 ◽  
Vol 52 (8) ◽  
pp. 1760-1769 ◽  
Author(s):  
Kuijie Gong ◽  
Lei Deng ◽  
Aimin Shi ◽  
Hongzhi Liu ◽  
Li Liu ◽  
...  
Keyword(s):  
High Pressure ◽  
Peanut Protein ◽  
Protein Isolates ◽  
Peptide Fractions

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

2014 ◽  
Vol 36 ◽  
pp. 123-129 ◽  
Author(s):  
Xuan-Hui He ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Guan-Li Zhao ◽  
Qiang Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Peanut Protein ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties

Destruction of aflatoxins in peanut protein isolates by sodium hypochlorite

1975 ◽  
Vol 52 (5) ◽  
pp. 160-163 ◽  
Author(s):  
K. R. Natarajan ◽  
K. C. Rhee ◽  
C. M. Cater ◽  
K. F. Mattil
Keyword(s):  
Sodium Hypochlorite ◽  
Peanut Protein ◽  
Protein Isolates

scholarly journals Functional Properties of Peanut and Soybean Proteins as Influenced by Processing Method1

1979 ◽  
Vol 6 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Esam M. Ahmed ◽  
Ronald H. Schmidt
Keyword(s):  
Foam Stability ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Protein Isolates ◽  
Peanut Protein Isolate ◽  
Freeze Dried ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Spray Dried

Abstract Proteins were extracted from defatted Florunner peanuts and Cobb soybeans and dried using different methods. Freshly prepared peanut protein isolates contained 73.9 to 81.3% protein and 1.4 to 4.3% fat. The corresponding values for soybeans were 54.7 to 61.6% and 2.7 to 4.5%. Spray dried peanut protein isolate contained 69.1% protein after 36 months storage and exhibited less solubility than those stored for 24 months or freshly prepared. Freeze dried soybean isolate contained more soluble protein man the freeze dried peanut protein isolate. The reverse was true for the spray dried peanut and soybean isolates. Protein solubility, emulsifying capacity, foaming capacity and foam stability of peanut and soybean protein isolates were higher for the spray dried and freeze dried than the drum dried preparations. Heat treatment of peanuts (107°C for 20 min.) did not influence protein solubility or emulsifying capacity but decreased foaming capacity and foam stability. Storage of peanut isolates resulted in a loss of emulsifying capacity, especially for the freeze dried peanut preparation.

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