Fractionation and Characterization of a Protein Fraction Producing Off-Flavor Volatiles in Peanut Seed

Autor:	L. C. Boyd, and C. T. Young, M. R. Vives, Sheikh M. Basha, M. Ying
Rok vydání:	1998
Předmět:	Alanine chemistry.chemical_classification Ammonium sulfate Chromatography food and beverages Phenylalanine General Chemistry Fractionation Amino acid Oleic acid chemistry.chemical_compound chemistry Glycine Proline General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 46:2130-2135
ISSN:	1520-5118 0021-8561
Popis:	A high molecular weight protein fraction (peak I) obtained from peanut (Arachis hypogaea L. cv. Florunner) seed was fractionated using ammonium sulfate and methanol to isolate the protein(s) involved in off-flavor volatile production during roasting of peanut. The results showed that maximum off-flavor volatile-producing activity is associated with the 20% ammonium sulfate precipitate and 85% methanol-soluble fraction of this protein. Peak I protein was found to be lipoprotein in nature and is rich in oleic acid (63%) and palmetic acid (8%). Furthermore, the 85% methanol-soluble fraction of peak I protein was found to contain a mixture of low molecular weight proteins and major amounts of glycine (11%), alanine (11%), proline (15%), phenylalanine (8%), and lysine (8%). Keywords: Amino acids; electrophoresis; fatty acids; fractionation; lipoprotein; off-flavor; peanut; protein
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::741343eb283ccb42acc618a37f06d383 https://doi.org/10.1021/jf971068+ Zobrazit plný text záznamu