Physicochemical Properties of Hydrogen Peroxide Treated Groundnut Protein

Abstract

Hydrogen peroxide treatment of groundnut meal dispersion or protein extract effectively destroyed any aflatoxin present in the meal. However, the protein isolated from this extract showed reduced nitrogen solubility in the pH range 2-6, increased apparent viscosity at neutral pH, and marked reduction in the content of methionine, cystine, and available lysine. Arachin isolated from the hydrogen peroxide treated protein did not differ in polyacrylamide gel electrophoresis and ultracentrifugation properties compared with untreated arachin.

Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk

“…The particularly striking effect of H 2 O 2 on /?-lg A compared with /?-lg B may reflect the wide range of groups it can oxidize. For example it has been shown to oxidise lysine and methionine in groundnut protein (Sreedhara & Subramanean, 1981) and partly to oxidize methionine in milk (Gregory et al 1961). H 2 O 2 reduces aggregation of /?-lg and K-casein (Fish & Mickelsen, 1967) and destroys -SH groups during heating (Perlmutter & Brunner, 1972).…”

Effect of proteases on arachin, conarachin I, and conarachin II from peanut (Arachis hypogaea L.)

“…During protein isolation the majority of aflatoxins originally present in the peanut meal is * Author to whom correspondence should be addressed (contact telephone 91-821-20131; contact telex 846-241-FTRI-IN; contact fax 91-821-27697). project. precipitated with the protein fractions (Sreedhara and Subramanian, 1981). Various findings reported in the literature indicate that seed proteins are less attacked by mammalian digestive endopeptidases and are frequently less digestible than animal proteins (Kakade, 1974;Lynch et al, 1977a,b; Romero and Ryan, 1978).…”

The Influence of Maillard Browning and Other Factors on the Stability of Free Tryptophan

“…When heated a t 95"C, tryptophan losses were apparent even at hydrogen peroxide concentrations less than 1 ppm. The hydrogen peroxide levels used for the treatments represent concentrations that are considerably less than the 1000-3000 ppm that might be used in a food system (Rasekh et al 1972;Cuq et al 1973;Sreedhara and Subramanian 1981). However, hydrogen peroxide tends to be reactive in complex food systems so that the effective concentration available for reaction with amino acids would be less than the amount added.…”