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Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins
Author(s) -
Stansbury Mack F.,
Hoffpauir Carroll L.
Publication year - 1952
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/bf02631461
Subject(s) - pigment , food science , tannin , chemistry , hydrochloric acid , red color , chromatography , organic chemistry , computer science , telecommunications
Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content.