CHARACTERISTICS AND FUNCTIONAL-PROPERTIES OF PROTEIN ISOLATES FROM VARIOUS PEANUT (ARACHIS-HYPOGAEA L) CULTIVARS

被引：18
|
作者：
KIM, N
KIM, YJ
NAM, YJ
机构：
[1] The Korea Food Research Institute, Seongnam, Kyonggi-Do, 463-420, San 46-1, Baekhyun-dong, Bundang-ku
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期
关键词：
PEANUTS; PROTEIN ISOLATES; ARACHIN;
D O I：
10.1111/j.1365-2621.1992.tb05504.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Protein isolates from 9 cultivars of peanut (Arachis hypogaea L.) were compared. Sephadex G-200 gel filtration and nondenaturing polyacrylamide gel electrophoresis (NPAGE) of the protein isolates showed very similar patterns of arachin and nonarachin fractions. Thc content of individual fractions was somewhat different among cultivars, possibly indicating genetic variability. Sodium dodecyl sulfate-PAGE (SDS-PAGE) showed that the protein isolates had extremely complex subunit compositions. The content of acidic amino acids of the protein isolates was 34-38%, basic was 15-17%. Differences in some functionalities such as solubility and emulsification activity were conspicuous among cultivars.
引用
收藏
页码：406 / 410
页数：5
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