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Differential Centrifugation of Peanut and Soybean Protein Concentrates as Influenced by Preparation Technique and Heat Treatment¹

Authors: R. H. Schmidt , E. M. Ahmed

  • Differential Centrifugation of Peanut and Soybean Protein Concentrates as Influenced by Preparation Technique and Heat Treatment¹

    ARTICLES

    Differential Centrifugation of Peanut and Soybean Protein Concentrates as Influenced by Preparation Technique and Heat Treatment¹

    Authors: ,

Abstract

Protein extracts prepared from defatted Florunner peanuts and Cobb soybeans were dried by spray-, freeze- and drum-drying techniques. Differential centrifugation was performed on 1.0% protein dispersions at 2,000 and 40,000 x g for 20 min at 24°C and at 200,000 × g for 1 hr at 15°C Lowest supernatant protein content under all centrifugation conditions studied was observed in drum-dried protein preparations. Increased centrifugal force from 2,000 to 40,000 × g only slightly affected supernatant protein in freeze-dried and spray-dried oilseed preparations and did not affect drum-dried preparations. Heat treatment (70°C for 30 min) of the protein dispersions increased supernatant protein (2,000 and 40,000 × g) for spray-and drum-dried peanut, and for all soy protein preparations. Heat treatment only slightly affected ultracentrifuge supernatant protein. Sepharose 6B gel filtration indicated four major fractions in spray- and freeze-dried peanut preparations and three major fractions in spray- and freeze-dried soy protein preparations.

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Keywords: peanut, soybean, centrifugation, protein solubility, gel filtration

How to Cite:

Schmidt, R. & Ahmed, E., (1979) “Differential Centrifugation of Peanut and Soybean Protein Concentrates as Influenced by Preparation Technique and Heat Treatment¹”, Peanut Science 6(1). doi: https://doi.org/10.3146/i0095-3679-6-1-14

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Published on
01 Jan 1979

Author Notes

1Florida Agricultural Experiment Stations Journal Series No. 1313.