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Peanut protein and product functionality
Author(s) -
Cherry John P.
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02539679
Subject(s) - protein quality , fractionation , microbiology and biotechnology , food science , quality (philosophy) , extraction (chemistry) , chemistry , biochemical engineering , biology , engineering , chromatography , philosophy , epistemology
Interest in the potential of peanut seed as a source of edible vegetable protein products has been stimulated by an increase in our understanding of protein physicochemical properties, improved protein extraction, fractionation and characterization techniques, advanced technologies to produce high quality and diverse protein ingredients and understanding the interrelationship between physicochemical, functional and nutritional characteristics of protein products. Further expansion in the processing and utilization of peanut products may be constrained by economic conditions rather than by limitations in functionality, nutritional quality, or consumer acceptability. Should changes occur to improve the competitive position of peanuts, the potential contributions of their protein products may be more fully realized.