Physicochemical Properties of Hydrogen Peroxide Treated Groundnut Protein |
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| Authors: | N SREEDHARA N SUBRAMANIAN |
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| Affiliation: | Authors Sreedhara and Subramanian are with the Protein Technology Discipline, Central Food Technological Research Institute, Mysore 570013, India. |
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| Abstract: | Hydrogen peroxide treatment of groundnut meal dispersion or protein extract effectively destroyed any aflatoxin present in the meal. However, the protein isolated from this extract showed reduced nitrogen solubility in the pH range 2–6, increased apparent viscosity at neutral pH, and marked reduction in the content of methionine, cystine, and available lysine. Arachin isolated from the hydrogen peroxide treated protein did not differ in polyacrylamide gel electrophoresis and ultracentrifugation properties compared with untreated arachin. |
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