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| Effect of peanut protein subunits composition on protein extraction rate and functional properties |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.013 |
| KeyWord:peanut protein subunit protein extraction rate functional property correlation |
| FundProject:国家重点研发计划资助(2016YFD0400201-03)；河南省农业科学院科研发展专项（YNK201710606） |
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| Abstract: |
| In order to make clear the effect of peanut protein subunits composition on the protein extraction rate and functional properties, protein subunits composition, protein extraction rate and functional properties (solubility, emulsifing properties, foaming properties, water-holding capacity and oil-holding capacity) of 21 peanut cultivars were determined, and the relationship between the indexes was analyzed by correlation analysis. The results showed that peanut protein was mainly composed of 11 subunits (65.4, 42.1, 40.5, 36.8, 33.2, 25.6, 24.4, 18.8, 18.0, 16.1 kDa and 15.1 kDa). There were differences in protein extraction rate and functional properties among different peanut cultivars, and the coefficients of variation were all more than 7%. 65.4, 42.1, 40.5 kDa subunits and 16.1 kDa subunit were extremely significantly correlated with the extraction rate of peanut protein (r=-0.706, r=-0581, r=-0621 and r=0.559). 33.2 kDa subunit and 18.8 kDa subunit were extremely significantly positively correlated with solubility of peanut protein (r=0.559) and negatively correlated with solubility of peanut protein (r=-0.541), respectively. 24.4 kDa subunit was extremely significantly negatively correlated with foaming ability of peanut protein (r=-0.565). 42.1 kDa subunit was extremely significantly positively correlated with oil-holding capacity (r=0.627). |
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