Peanut protein and product functionality

Abstract

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.

Functionality of oilseed protein products: A review

“…The sequence of salts addition, the type of salt and the presence of phytic acid influence the protein solubility (Lah & Cheryan, 1980). Buffer solutions (phosphate, Tris-HCl) can also be used to modify the ionic strength of the medium during extraction of protein (Cherry, 1990;Sze-Tao & Sathe, 2000).…”

Phylogenetic relationships in the genus Arachis based on seed protein profiles

“…This suggests a common ancestry of the accessions studied. The whole profile can be divided into three major regions classified by Cherry (1990): -region 1 of canarachin, region 2 of arachin of acidic subunits, and region 3 of arachin of basic subunits. The major variation representing genetic divergence between accessions is mostly confined to regions 2 and 3 of arachin.…”

Optimization of extraction conditions for improving solubility of peanut protein concentrates by response surface methodology

“…In addition to the traditional food uses, peanut butter and roasted peanuts, have also been successfully utilized in supplemented foods such as bakery products, extenders in meat product formulations, in soups and desserts (Ismail, Rustom, López-Leiva, & Baboo, 1991;Wu, Wang, & Zhou, 2007). And recent studies have also demonstrated that oil extraction produces a protein-rich co-product which may be used for human consumption, if processed from edible-grade peanut seed by commercially accepted food processed (Cherry, 1990), generally, this material is available as flakes or grits and may be further processed to partially defatted peanut flour (DPF). DPF, as a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat (Liu, Hu, Zhang, Wang, & Liu, 1996), generally contains 47e55% high quality protein with high essential amino acid content (Basha & Pancholy, 1982) which lends itself being used in many food applications (Prinyawiwatkul, Beuchat, & McWatters, 1993).…”

“…After many separation steps in aqueous extraction process, the bulk of proteins may be recovered as concentrate in the solid phase or as isolate in the aqueous phase depending on many parameters of the extraction medium (Rosenthal, Pyle, & Niranjan, 1996). The extracts contain two types of globulins; arachin (stored in aleurone grains or protein bodies) and conarachin (present in cellular cytoplasm), and a number of other protein components distinguishable by chromatographic and standard polyacrylamide gel electrophoretic techniques (Cherry, 1990). The development of a peanut protein concentrate (PPC) from DPF would provide the food industry with a new high protein food ingredient for product formulation and protein fortification (Ismail et al, 1991).…”