Premium
EFFECTS OF HEAT TREATMENTS ON PEANUT ARACHIN AND CONARACHIN
Author(s) -
CHIOU ROBIN Y.Y.
Publication year - 1990
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1990.tb00835.x
Subject(s) - chemistry , roasting , chromatography , food science , ammonium sulfate , cystine , fractionation , biochemistry , cysteine , enzyme
Arachin and conarachin were purified from phosphate buffer (0.20 and 0.05 M, pH 7.9) extracts using ammonium sulfate fractionation at 40 and 60–85% saturation, respectively. Characterization on SDS‐PAGE gel revealed that arachin was composed of five major subunits whereas conarachin consisted of one major subunit. Methionine, lysine, and 1/2 cystine content of conarachin was, respectively, about three‐, two‐ and two‐fold higher than in arachin. During dry roasting of whole peanut kernels and lyophilization of peanut extracts at 150°C for 60 min, the nitrogen soluble indexes of arachin and conarachin decreased with time. Changes in conarachin were comparatively higher than those in arachin. When buffered extracts of kernels were subjected to boiling water bath cooking for 60 min, the native protein patterns of arachin and conarachin, as shown on gradient PAGE, varied significantly with heating time. Subunits of arachin detected on SDS‐PAGE did not qualitatively vary.