Effect of roasting treatments on protein fraction profiles, some enzyme activities of Egyptian peanuts.

Abstract:

:Egyptian peanut (Arachis hypogaea L.) samples were roasted at 180°C for different time periods (0, 3, 5, 10, 20, and 45 min). Different protein fractions (total soluble protein, albumin, globulin and sodium dodecyl sulfate-2-mercapto ethanol) were separated using different solvents. Activities of acid phosphatase (AP), lipoxygenase (LOX), POX and polyphenol oxidase (PPO) were estimated in the total soluble protein fraction of roasted peanut. The results showed that peanut protein solubilities were variable and dependent on roasting temperature. Most of the albumin bands of roasted peanut samples changed after 20 min roasting time as well as the major arachin globulin protein starting to disappear. AP, LOX, POX, esterase, catalase and PPO activities showed significant decrease as a result of the roasting process.

journal_name

Int J Food Sci Nutr

authors

El-Beltagi HE

doi

10.3109/09637486.2010.544642

subject

Has Abstract

pub_date

2011-08-01 00:00:00

pages

453-6

issue

5

eissn

0963-7486

issn

1465-3478

journal_volume

62

pub_type

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