Identification of Heat Sensitive Proteins During Roasting of Peanut Seed

Abstract

Peanut (Arachis hypogaea L) seed were heated at 125C and 150C between 0 to 24 min and the seedproteins were extracted with 0.1 Msodium phosphate bufler, pH 2.5. The soluble and insoluble proteins were analyzed to determine changes in protein and polypeptide composition during heating. Acid soluble proteins were more susceptible to thermal breakdown than acid insoluble proteins. Within the acid soluble paction, some proteins and polypeptides were more readily degraded than the others. In the acid insolublej-action, except for the loss of a 70,000 Dalton polypeptide no other major changes were observed Changes in protein composition were more rapid at 150C heating than at 125C heating. These data suggest that the proteins of the acid solublej-action are highly sensitive to heating and thus may have a role in flavor volatile production during roasting of the peanut.

Nutrients and Biochemistry of Nuts in Different Consumption Types in Turkey

“…Crude protein, total oil, moisture, ash and carbohydrate ranged from 21.49 to 22.99, 53.21-55.92, 1.97-2.46, 3.81-4.22 and 14.88-19.21%, respectively. The average values of the results are comparable with those in the literature except for moisture values, because the research samples were first roasted, and then the determination of the moisture values followed (Basha and Ying 1998;Çelik et al 2000). 412 N. ÇAG LARIRMAK and A. COŞ KUNSEVEN BATKAN…”

“…In the identification of heat-sensitive proteins during roasting, it was found that proteins of the acid-soluble fraction are highly sensitive to heating and thus may have a role in flavor volatile production (Adebiyi et al 2000). The effects of processing conditions and packaging material on the quality of roasted peanuts were investigated (Basha and Ying 1998). In this research, transparent polyethylene has been found to be an inadequate quality attribute.…”

“…2000). The effects of processing conditions and packaging material on the quality of roasted peanuts were investigated (Basha and Ying 1998). In this research, transparent polyethylene has been found to be an inadequate quality attribute.…”

Protein mapping of peanut extract with capillary electrophoresis

“…CE can effectively resolve peanut proteins and peptides, as demonstrated by Basha et al [22–24]. Acidic and basic defatted seed extracts were analyzed with CGE and CZE, illustrating that patterns changed upon maturation of the seeds and that burning of the seeds resulted in less acid‐soluble peptides and small proteins.…”