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Characteristics of Acid Hydrolysate from Defatted Peanut Flour
Author(s) -
WAlTANAPAT RUDEEPAN,
NAKAYAMA TOMMY,
BEUCHAT LARRY R.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb09799.x
Subject(s) - hydrolysate , seasoning , chemistry , food science , hydrolysis , aflatoxin , flavor , sugar , amino acid , aspartic acid , glycine , reducing sugar , acid hydrolysis , arginine , biochemistry , organic chemistry , raw material
ABSTRACT We hypothesized that aflatoxin‐contaminated defatted peanut flour could be acid hydrolyzed to produce an aflatoxin‐free seasoning sauce. Physical and chemical properties and amino acid composition of the flour hydrolyzed at 120°C for 4 hr with 5N HCI and destruction of aflatoxin B, during hydrolysis were investigated. The pH (5.72), specific gravity (1.20), total solids (402 mg mL‐ 1 ), and reducing sugar (2.9 mg mL ‐1 ) and total nitrogen (17.5 mg mL‐ 1 ) contents of the peanut hydrolysate were similar to those of commercial soy sauces or seasoning sauces made by chemical processes. Glutamic acid, aspartic acid, arginine and glycine were the major amino acids in the hydrolysate and should contribute substantially to enhancing flavor. Aflatoxin B, was totally destroyed during acid hydrolysis at 100 or 120°C.