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KMID : 1007519960050030234
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Food Science and Biotechnology
1996 Volume.5 No. 3 p.234 ~ p.238
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Characteristics and Functional Properties of Peanut (Arachis hypogaea L .) Protein Hydrolyzates Prepared by Treatment with a Serratial Proteinase
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Kim Nam-Soo
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Abstract
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Protein isolate from peanut (Arachis hypogaea L.) was partially hydrolyzed with a serratial proteinase, and the characteristics and functional properties of the resulting hydrolyzates were determined. Gel permeation HPLC studies of the protein hydrolyzates revealed three novel peaks having molecular masses of 10.4, 7.4 and 5.0 kDa which were not found in the untreated protein isolate. Nondenaturing polyacrylamide gel electrophoresis further revealed that the arachin bands of R_m<0.25 in the protein isolate were almost completely removed after as little as 15 min of enzyme treatment, while bands having R_m values between 0.25 and 0.52 continued to appear strongly. Functional properties such as solubility, foaming properties, and emulsification activity were greatly improved by the enzyme treatment.
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