EFFECT OF PROTEASES ON ARACHIN, CONARACHIN-I, AND CONARACHIN-II FROM PEANUT (ARACHIS-HYPOGAEA L)

Arachin, conarachin II, and conarachin I were isolated from defatted peanut(Arachis hypogaea L.) meal in a homogeneous form using a method of preferential ammonium sulfate precipitation combined with gel filtration. The homogeneities of the protein fractions were established by sedimentation velocity, polyacrylamide gel electrophoresis, gel filtration, and DEAE-cellulose chromatography. Enzymatic hydrolysis of protein fractions was determined with pepsin, trypsin, and chymotrypsin. The extent of hydrolysis with pepsin was in the order conarachin I > conarachin II > total protein > casein > arachin. With trypsin the extent was in the order conarachin I > casein > total protein > arachin > conarachin II. With alpha-chymotrypsin the order was conarachin II > total protein > conarachin I > arachin > casein. Addition of aflatoxin B-1 to protein fractions and denatured hemoglobin reduced the extent and rate of hydrolysis.