Comparative Analysis of the Effects of Enzymatic Hydrolysis on the Physico-chemical and Functional Characteristics of Peanut Protein Isolates Extracted from Defatted Cold Pressed Peanut Meal Flour (Arachishypogaea L.)

Authors

  • Tamba S. Sonda Njala University
  • Sanpha Kallon
  • Daniel Moiforay

Keywords:

Peanut meal cake, hydrolysates, isolates, hydropathy characteristics, molecular weight

Abstract

Peanut protein was isolated from cold pressed peanut meal, hydrolyzed using neutral proteinase.Comparative analysis of the physico-chemical and functional properties of the isolates and hydrolysates were carried out. Scanning electron micrographs indicated that the hydrolysates had smaller particle sizes. Protein solubility was pH dependent with the hydrolysates exhibiting higher solubility at almost all pH levels. The isolates also demonstrated superior emulsifying and foaming characteristics. The extent of proteolysis on individual amino acids was dependent on their hydropathy characteristics. Arginine, lysine and glutamic acid with hydropathy indices of -4.5, -3.9 and -3.5 respectively, were found to have undergone effective proteolysis. The hydropathy characteristics, to some extent, influenced the rate of generation of free amino acids. As expected, the hydrolysates recorded lower molecular weights than the isolates. The thermal denaturation temperature for the hydrolysates was lower than the denaturation temperature for the isolate. 

Author Biography

Tamba S. Sonda, Njala University

Institute of Food Technology, Nutrition and Consumer Studies Lecturer 1

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Published

2016-10-15

How to Cite

Sonda, T. S., Kallon, S., & Moiforay, D. (2016). Comparative Analysis of the Effects of Enzymatic Hydrolysis on the Physico-chemical and Functional Characteristics of Peanut Protein Isolates Extracted from Defatted Cold Pressed Peanut Meal Flour (Arachishypogaea L.). Asian Journal of Agriculture and Food Sciences, 4(5). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/3978

Issue

Vol. 4 No. 5 (2016): October 2016

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