Properties of Peanut Meal.

Fontaine, Thomas D.; Samuels, Carolyn S.; Irving, George W.

doi:10.1021/ie50415a006

Cited by 24 publications

(14 citation statements)

References 3 publications

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“…Quite a bit of research was done 25-30 years ago on the solubility profiles of soybean, cottonseed and peanut proteins (1,2). This information proved valuable in devising methods for the preparation of soybean and peanut isolates and more recently, of soybean protein concentrates.…”

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confidence: 99%

The functional requirements of proteins for foods

Mattil

1971

J Americ Oil Chem Soc

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As a growing amount of research attention has been diverted, for a number of reasons, from the traditional protein foods to the so-called unconventional food proteins, an awareness has increased of the need to understand the functional properties of these proteins. Some empirical functionality tests have been devised, but it is submitted that many of these could yield misleading information, inasmuch asthey often ignore or even run counter to the environmental interactions to which proteins are exposed in food systems. Some examples are given of the influence of the ionic environment upon one basic functional property of proteins, their solubility in aqueous solution.Proteins are not foods; they are food components or food ingredients. While proteins per se are recognized as being essential dietary nutrients, the common protein foods (meat, fish, eggs and dairy products) owe their widespread appeal to the gastronomic pleasure they afford rather than to their nutritional value. In these foods, the proteins are structural components that contribute specific functional properties directly associated with their popularity as foods.The animal protein foods are expensive both in terms of land requirements and market price. In recognition of the worldwide need for more dietary protein, particularly for low-income groups, there have been extensive efforts to develop low-cost protein foods. Because of the realities of marketing, many of these are frank imitations of the natural animal-derived protein products. Therefore, it becomes important to simulate the functional properties of the animal proteins that make their products so attractive to the consumers. The ultimate objective is to be able to create any type of protein food system from low-cost raw materials. This is quite similar to the situation that existed in the margarine and shortening industries 25 years ago. Their objective then was to attain a maximum of flexibility in the selection of raw materials. That objective was attained primarily through investigations of the fundamental physical and chemical properties of glycerides and their relationship to functional and performance properties. Although the systems, and therefore the problems, are much more complex in protein foods, the big accomplishments once again will derive from relating the chemical and physical properties of proteins to function and performance.There are a multitude of sources of low-cost proteins. These include the major oilseeds, fish and the various types of single-cell proteins. As such, they are only raw materials and the challenge of technology is to convert them into useful food ingredients. Their successful use in foods that can be made and sold at a profit will depend upon their functional properties rather than upon their nutritional qualifications. The proteins from each of these raw materials should be considered to be unique and possessing inherent functional properties not necessarily similar to

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confidence: 99%

The functional requirements of proteins for foods

Mattil

1971

J Americ Oil Chem Soc

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“…Nutritional experiments using the same meals showed that exposure of the meals to higher temperatures significantly reduced the nutritive value of groundnut protein for rats (Cama & Morton, 1950), and in later work it was found that overheated groundnut meals were nutritionally inferior to those extracted under gentle conditions of heat and steam treatment (Balasundaram, Cama, Malik & Venkateshan,1955). Other work has shown that the dry heating of groundnuts denatures the protein (Fontaine, Samuels & Irving, 1944;Hoffpauir, 1955) and impairs the growth of rats (Buss & Goddard, 1948). The groundnut meals used in our experiments were tested by the rat-growth method of Greaves, Morgan & Loveen (1938).…”

Section: Discussionmentioning

confidence: 99%

The effect of heat treatment in the processing of groundnut meal on the value of the protein for ruminants with some additional experiments on copra

Chalmers¹,

Jayasinghe²,

Marshall³

1964

J. Agric. Sci.

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1. Groundnut meals subjected to different degrees of heat treatment during manufacture were fed to lactating goats on nitrogen-balance experiment. The ‘toasted’ groundnut meal was more effective than undenatured or air-dried meals in promoting nitrogen retention.2. The heat treatment of the groundnut meals did not influence the digestibility of the protein.3. The groundnut meals were typed by determining their salt-peptizability giving values ranging from 44% for the ‘toasted’ meal to 80% for the air-dried meal.

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“…This line is defined by the co-ordinates of the two points D 1 and H: In Table I are listed a series of methyl esters, their origin, and method of isolation. (6) (1) (7) (9) (6) (8) (7) (9) (6) (4) (3)i From coriander seed oil by fractional crystallization.…”

Section: Discussionmentioning

confidence: 99%

Processing variables in peanut protein preparation

Pominski

Laborde

Cirino

et al. 1951

J Americ Oil Chem Soc

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Summary A general equation was derived with which the percentage yield of protein may be calculated for a solvent‐extracted peanut meal at various water‐meal ratios. Results of investigations showed that nitrogen solubility for ground and unground meal increased slowly with temperature but was little affected by the water‐meal ratio and that peptization might be considered complete in 30 minutes. For unground meal the yield of protein increased with increase in water‐meal ratio. Low water‐meal ratios left excessive amounts of peptized protein in the spent pulp. The ratio by weight of peptizing liquid in spent pulp to original meal at all water‐meal ratios was practically a constant. Repeated peptizations increased the yield, indicating the desirability of a countercurrent system of peptization. Grinding of meal resulted in increased peptization and increased protein yields.

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Properties of Peanut Meal.

Cited by 24 publications

References 3 publications

The functional requirements of proteins for foods

The functional requirements of proteins for foods

The effect of heat treatment in the processing of groundnut meal on the value of the protein for ruminants with some additional experiments on copra

Processing variables in peanut protein preparation

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