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.)

Tamba S. Sonda, Sanpha Kallon, Daniel Moiforay

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. 


Keywords


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

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