scholarly journals Effect of Protein Oxidation on the Conformational Properties of Peanut Protein Isolate

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Lin Ye ◽  
Yu Liao ◽  
Mouming Zhao ◽  
Weizheng Sun
Keyword(s):  
Protein Aggregation ◽  
Conformational Changes ◽  
Protein Oxidation ◽  
Protein Solubility ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Peroxyl Radicals ◽  
Peanut Protein Isolate ◽  
Conformational Properties

Peanut protein isolate (PPI) was oxidized by peroxyl radicals derived from 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH), and the conformational properties of oxidized PPI were investigated. Oxidation of PPI resulted in gradual carbonyl generation and free sulfydryl group degradation. The analysis of the maximum emission wavelength indicated change in the tertiary conformation of PPI after oxidation. Lower level oxidation could generate soluble protein aggregates with more flexible structure, while higher level oxidation would induce the formation of insoluble aggregates. Result from dynamic light scattering (DLS) and protein solubility showed that protein aggregation was correlated with protein surface hydrophobicity, indicating that protein oxidation and heat treatment could induce protein aggregation, leading to PPI conformational changes.

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.

Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

2016 ◽  
Vol 170 ◽  
pp. 33-40 ◽  
Author(s):  
Kui-Jie Gong ◽  
Ai-Min Shi ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Hui Hu ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Emulsifying Properties ◽  
Peanut Protein Isolate ◽  
Structure Changes ◽  
Freeze Dried

Preparation and characterisation of films from xylose-glycosylated peanut protein isolate powder

2015 ◽  
Vol 50 (7) ◽  
pp. 1538-1544 ◽  
Author(s):  
Wei-Jing Lin ◽  
Hong-Zhi Liu ◽  
Ai-Min Shi ◽  
Li Liu ◽  
Benu Adhikari ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Protein Isolate

Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme

2015 ◽  
Vol 168 ◽  
pp. 100-106 ◽  
Author(s):  
Lin Zheng ◽  
Yijun Zhao ◽  
Chuqiao Xiao ◽  
Dongxiao Sun-Waterhouse ◽  
Mouming Zhao ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Flour ◽  
Peanut Protein Isolate

Optimization of the Ultrasonic Wave-Assisted Extraction Condition of Peanut Protein Isolate

2011 ◽  
Vol 189-193 ◽  
pp. 3904-3911 ◽  
Author(s):  
Hui Cui Zhang ◽  
Lin Tang ◽  
Qing Li Yang
Keyword(s):  
Ultrasonic Wave ◽  
Protein Isolate ◽  
Extraction Yield ◽  
Peanut Protein ◽  
Ultrasonic Power ◽  
Liquid Ratio ◽  
Extraction Condition ◽  
Peanut Protein Isolate ◽  
Assisted Extraction ◽  
Ultrasonic Time

Ultrasonic Wave was used to assist alkali extraction and acid precipitation of peanut protein isolate from defatted peanut powder. Based on the single factor test, the response surface analysis results shows that the Ultrasonic Wave-assisted Extraction condition is: ultrasonic power 210W, ultrasonic time 30min, ultrasonic temperature 40°C ,solid to liquid ratio 1:10.7, and under this improved condition the extraction yield could reach 80.09%.

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