Effect of organic on the proteins extracted from peanuts

Neucere, Navin J.; Ory, Robert L.

doi:10.1021/jf60156a025

Cited by 9 publications

(4 citation statements)

References 4 publications

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“…However, the elution pattern of arachin from DEAE-cellulose changed slightly when protein was prepared from peanuts extracted at room temperature with carbon tetrachloride or heptane and significantly with acetone (Neucere and Ory, 1968). Apparently, exposure of arachin to certain polar and nonpolar organic solvents at mild temperatures can slightly affect its anionic character without a corresponding dissociative or conformational change.…”

Section: Discussionmentioning

confidence: 95%

Conformational stability and dissociation of a peanut storage protein (arachin) exposed to organic solvents

Jacks¹,

Hensarling²,

Neucere³

et al. 1983

J. Agric. Food Chem.

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Arachin (the major peanut storage protein) was exposed to hexane, acetone, hexane-acetone-water, and acidic hexane (mixtures of hexane and acetic acid), and its antigenicity, electrophoretic mobility, ultraviolet and infrared absorbances, and circular dichroism were examined. Samples exposed to hexane, acetone, and hexane-acetone-water were virtually identical with native arachin in these properties, indicating

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Section: Discussionmentioning

confidence: 95%

Conformational stability and dissociation of a peanut storage protein (arachin) exposed to organic solvents

Jacks¹,

Hensarling²,

Neucere³

et al. 1983

J. Agric. Food Chem.

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“…This shows that the protein digestibility is affected by the isolation method of the proteins. Neucere & Ory [30] indicated that organic solvents may lead to a decrease in the protein solubility, which could affect the protein digestibility. This already was found by Opazo-Navarrete et al [20] on a bitter quinoa variety, who found that quinoa protein concentrated via a dry fractionation method presents higher in vitro gastric digestibility than QPI obtained via a wet fractionation method.…”

Section: Effect Of Protein Concentration Methods and Temperature On Prmentioning

confidence: 99%

The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety)

et al. 2018

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The in vitro gastric digestibility of the quinoa variety Riobamba was investigated, especially the influence of the quinoa matrix. Dry-fractionated quinoa protein concentrate, which is just milled and sieved, was much better digestible than the same concentrate that was reconstituted from wet fractionated quinoa protein isolate, quinoa starch isolate, and quinoa fibre isolate. In the reconstituted concentrate, the presence of quinoa starch and fibre next to quinoa protein reduces its in vitro gastric digestibility significantly. However, the effect of starch is partially counteracted if the fibre is also present. While the effects of starch and fibre separately can be understood from the decrease of the accessibility for pepsin to hydrolyse proteins, due to the hydrated starch and fibre, we suspect that the synergistic effect of starch and fibre may be due to a relative reduction of the hydration of starch due to the presence of the also strongly hydrating fibre. We concluded that the presence of starch and fibre decreases the protein in vitro gastric digestibility. Therefore, the presence of fibre partially countered the decreased of the protein digestibility of starch. Heating of the matrices to 120°C generally resulted in much lower digestion rates, due to extensive aggregation of the protein.

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“…In these protein extracts the major storage protein, arachin, appears to be the principal protein that interacts with lipids, Neucere and Ory (1968) observed that the lipid layer of a peanut homogenate after centrifugation contained some arachin, suggesting that arachin could have the characteristics of a lipoprotein. If this were true, polar solvents used to deoil peanut might selectively rup- amide gel electrophoretic patterns of salt-soluble (I) and insoluble (II) proteins from raw peanut meals.…”

Section: Resultsmentioning

confidence: 99%