Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

• Published in: Food research international 2009-04, Vol.42 (3), p.343-348
• Main Authors: Wu, Haiwen, Wang, Qiang, Ma, Tiezheng, Ren, Jiajia
• Format: Article
• Language: English
• Subjects: absorption; alcohols; alkali treatment; Biological and medical sciences; defatting; Different preparations; emulsifying properties; foaming capacity; Food industries; Functional properties; Fundamental and applied biological sciences. Psychology; lipids; oil binding capacity; oxidative stability; peanut flour; Peanut protein; peanuts; precipitation; protein concentrates; protein value; rheology; water holding capacity; water solubility
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2008.12.006

The effect of different preparations on the functional properties of peanut protein concentrates was studied. Peanut protein concentrates were isolated from defatted peanut flour by isoelectric precipitation, alcohol precipitation, isoelectric precipitation combined with alcohol precipitation, alkali solution with isoelectric precipitation and their functional properties (protein solubility, water holding/oil binding capacity, emulsifying capacity and stability, foaming capacity and rheology) were evaluated. The results showed that the protein solubility, foaming capacity and stability of protein prepared by alkali solution with isoelectric precipitation were the best of all the peanut protein products. But the protein prepared by alcohol precipitation had better water holding/oil binding capacity, which was significantly different from other protein products. The emulsifying stability of protein concentrate prepared by different methods was significantly lower than that of defatted protein flour. The protein prepared by isoelectric precipitation and isoelectric precipitation combined with alcohol precipitation had better gel properties which indicated that they were a potential food ingredient.