3,020
Views
18
CrossRef citations to date
0
Altmetric
Original Articles

Protein Contents in Different Peanut Varieties and Their Relationship to Gel Property

, , , , , & show all
Pages 1560-1576 | Received 17 May 2012, Accepted 20 Aug 2012, Published online: 21 Mar 2014

REFERENCES

  • FAOSTAT. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor2009.
  • China statistical yearbook. http://www.stats.gov.cn/tjsj/ndsj/2009/indexch.htm2010.
  • Prakash, V.; Rao, M.S. Physicochemical properties of oilseed proteins. CRC Critical Reviews in Biochemistry 1986, 20 (3), 286–301.
  • Wan, S.B. Peanut quality [M]. China’s Agricultural Science and Technology Press. Beijing: (in Chinese) 2008, pp. 14–58.
  • Ahmedna, M.; Prinyawiwatful, W.; Rao, R.M. Solubilized wheat protein isolate: Functional properties and potential food applications. Journal of Agricultural and Food Chemistry 1999, 47 (4), 1340–1345.
  • Fuhrmeister, H.; Meuser, F. Impact of processing on functional properties of protein products from wrinkled peas. Journal of Food Engineering 2003, 56, 119–129.
  • Yumiko, Y.; Yoshiko, W.; Michael, S.; Andreas, W. Functional and bioactive properties of rapeseed protein concentrate and sensory analysis of food application with rapeseed protein concentrates. LWT-food Science and Technology 2006, 39 (5), 503–512.
  • Chandi, G.K.; Sogi, D.S. Functional properties of rice bean protein concentrates. Journal of Food Engineering 2007, 79 (2), 592–597.
  • Prinyawiwatkul, W.; Beuchat, L.R.; McWatters, K.H. Functional property changes in partially defatted peanut flour caused by fungal fermentation and heat treatment. Journal of Food Science 1993, 58, 1318–1323.
  • Wu, H.W.; Wang, Q.; Ma, T.Z.; Ben, J.J. Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Research International 2009, 42, 343–348.
  • Yamada, T.; Aibara, S.; Morita, Y. Dissociation association behavior of arachin between dimeric and monomeric forms. Agricultural and Biological Chemistry 1979, 43 (12), 2549–2556.
  • Krishna, T.G.; Pawar, S.E.; Mitra, R. Variation and inheritance of the arachin polypeptides of groundnut (Arachis hypogaea L.). Theoretical and Applied Genetics 1986, 73, 82–87.
  • Dawson, R. The nutritive value of groundnut protein. British Journal of Nutrition 1968, 22, 601–607.
  • Dawson, R. Comparison of fraction of groundnut proteins by two different methods. Analytical biochemistry 1971, 305–313.
  • Neucere, N.J. Isolation of α-arachin, the major peanut globulin. Analytical Biochemistry 1969, 27, 15–24.
  • Singh, J.; Dieckert, J.W. Types and molecular weights of subunits of arachin P6. Preparative Biochemistry 1973, 3, 73–82.
  • Basha, S.M.M.; Cherry, J.P. Composition, solubility, and gel electrophoretic properties of proteins isolated from Florunner peanut seeds. Journal of Agricultural and Food Chemistry 1976, 24, 359–365.
  • Nakamura, T.; Utsumi, S.; Kitamura K. Cultivar differences in gelling characteristics of soybean glycinin. Journal of Agricultural and Food Chemistry 1984, 32, 647–651.
  • Riblett, A.L.; Thomas, J.; Schmidt, K.A. Characterization of β-conglycinin and glycinin soy protein fractions from four selected soybean genotypes. Journal of Agricultural and Food Chemistry 2001, 49, 4983–4989.
  • Khatib, K.A.; Herald, T.J.; Aramouni, F.M.; Mac Ritchle, F.; Schapaugh, W.T. Characterization and functional properties of soy β-conglycinin and glycinin of selected genotypes. Journal of Food Science 2002, 67, 2923–2929.
  • Mujoo, R.; Dianne, T.T.; Perry, K.W.N. Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture. Food Chemistry 2003, 82, 265–273.
  • Arrese, E.L.; Sorgentini, D.A.; Wagner, J.R. Electrophoretic, solubility, and functional properties of commercial soy protein isolates. Journal of Agricultural and Food Chemistry 1991, 39, 1029–1032.
  • Shimada, K.; Matsushita, S. Gel formation of soybean 7S and 11S proteins. Agricultural and biological chemistry 1980, 44 (30), 637–641.
  • Cao, X.H.; Li, C.J.; Wen, H.B.; Gu, Z.X. Extraction technique and characteristics of soluble protein in germinated brown rice. International Journal of Food Properties 2010, 13, 810–820.
  • Conforti, P.A.; Lupano, C.E. Selected properties of araucaria angustifolia and araucaria araucana seed protein. International Journal of Food Properties 2011, 14, 84–91.
  • Adebowale, Y.A.; Schwarzenbolz, U.; Henle, T. Protein isolates from bambara groundnut (voandzeia subterranean L.): Chemical characterization and functional properties. International Journal of Food Properties 2011, 14, 758–775.
  • Laemmli, U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227, 680–686.
  • Cai, T.; Cheng, K. Processing effect on soybean storage proteins and their relationship with tofu quality. Journal of Agricultural and Food Chemistry 1999, 47, 184–194.
  • O’Kane, F.E.; Happe, R.P.; Vareijken, J.M.; Gruppen, H.; Van Bockel, M.A.J.S. Characterization of pea vicillin. 2. Consequences of compositional heterogenecity on heat-induced gelation behavior. Journal of Agricultural and Food Chemistry 2004, 52, 3149–3154.
  • Dharmaraj, U.; Ravi, R.; Malleshi, N.G. Physicochemical and textural characteristics of expanded finger millet. International Journal of Food Properties 2012, 15, 336–349.
  • Vázquez da Silva, M.; Delgado, J.M.P.Q.; Goncalves, M.P. Impact of MG2+ and tara gum concentrations on flow and textural properties of WPI solutions and cold-set gels. International Journal of Food Properties 2010, 13, 972–982.
  • SAS Institute Inc. SAS/STAT User’s Guide, 4th Ed; Cary, NC, Vol. 6, 1990.
  • Shi, J.; Malik, J. Normalized cuts and image segmentation. IEEE Transactions on Pattern Analysis and Machine Intelligence 2000, 22 (8), 888–905.
  • Fishbein, W.N. Quantitative densitometry of 1-50 μg protein in acrylamide gel slabs with coomassie blue. Analytical Biochemistry 1972, 46 (2), 388–401.
  • Yamada, T.; Aibara, S.; Morita, Y. Accumulation pattern of arachin and its subunit in maturation of groundnut seeds. Plant Cell Physiology 1980, 21, 1217–1226.
  • Monteiro, P.V.; Prakash, V. Effect of proteases on Arachin, conarachin I and conarachin II from peanut (Arachis hypogaea L.). Journal of Agricultural and Food Chemistry 1994a, 42, 268–273.
  • Monteiro, P.V.; Prakash, V. Functional properties of homogeneous protein fractions from peanut (Arachis hypogaea L.). Journal of Agricultural and Food Chemistry 1994b, 42, 274–278.
  • CAMO Software AS, Nedre Vollgate 8, N-0158 OSLO, Norway. 1998.
  • Brereton, R.G. Chemometrics–Applications of Mathematics and Statistics to Laboratory Systems, Ellis Horwood Limited: West Sussex, UK, 1990.
  • Skurray, G.; Cunich, J.; Carter, O. The effect of different varieties of soybean and calcium ion concentration on the quality of tofu. Food Chemistry 1980, 6, 89–95.
  • Taira, H. Quality of soybeans for processed foods in Japan. Journal of Agriculture Research Quality 1990, 24, 224–230.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.