Effects of heat treatments on peanut arachin and conarachin
1990
Chiou, R.Y.Y.
Arachin and conarachin were purified from phosphate buffer (0.20 and 0.05 M, pH 7.9) extracts using ammonium sulfate fractionation at 40 and 60-85% saturation, respectively. Characterization of SDS/PAGE gel revealed that arachin was composed of five major subunits whereas conarachin consisted of one major subunit. Methionine, lysine, and 1/2 cystine content of conarachin was, respectively about three-, two-and two-fold higher than in arachin. During dry roasting of whole peanut kernels and lypohilization of peanut extracts at 150 degrees C for 60 min, the nitrogen soluble indexes of arachin and conrachin decreased with time. Changes in conarachin were comparatively higher than those in arachin. When buffered extracts of kernels were comparatively higher than those in arachin. When buffered extracts of kernels were subjected to boiling water bath cooking for 60 min, the native protein patterns of arachin and conarachin, as shown on gradient PAGE, varied sinificantly with heating time. Subunits of arachin detected on SDS-PAGE did not qualitatively vary.
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