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Effect of Blending Plant Materials on Protein Quality. I. Peanut and Citrus Seed Proteins¹

Authors: Robert L. Ory , Edith J. Conkerton , Antonio A. Sekul

  • Effect of Blending Plant Materials on Protein Quality. I. Peanut and Citrus Seed Proteins¹

    ARTICLES

    Effect of Blending Plant Materials on Protein Quality. I. Peanut and Citrus Seed Proteins¹

    Authors: , ,

Abstract

Oilseeds are receiving much attention as sources of edible protein, even though some are generally low in certain essential amino acids such as lysine, methionine, tryptophane, and/or isoleucine. One of the best ways for correcting the amino acid balance is to blend two or more oilseed proteins. Defatted peanut flour (low in methionine) and a citrus seed flour reportedly high in methionine were blended and evaluated chemically for protein solubility, amino acid composition, gel electrophoretic protein patterns and methionine and available lysine levels. Solubility of peanut proteins is much higher than that of citrus seed proteins, precluding the use of blends in preparation of protein co-isolates for some types of beverages. Because of their properties, these blends would probably find better use in cloudy, fruit-flavored, or milk-type beverages or in solid food items such as meat extenders, bakery goods, dry soup, or gravy mixes.

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Keywords: peanut flour, citrus seed flour, peanut-citrus protein blends, protein solubility, methionine

How to Cite:

Ory, R. & Conkerton, E. & Sekul, A., (1978) “Effect of Blending Plant Materials on Protein Quality. I. Peanut and Citrus Seed Proteins¹”, Peanut Science 5(1), p.31-34. doi: https://doi.org/10.3146/i0095-3679-5-1-8

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Published on
01 Jan 1978
Peer Reviewed

Author Notes

1Presented at the 9th Annual Meeting, APREA, Asheville, N.C., July 1315, 1977.