Abstract
The physico-chemical and functional characteristics of peanut protein isolates extracted from peanut cakes obtained as by-products from two different peanut oil extraction methods (cold pressed and heat pressed) were studied. Isolates from cold pressed method (CPI) exhibited superior physical properties such as particle size (as seen from scanning electron micrographs), and thermal denaturation profiles as obtained from differential scanning calorimeter, compared to isolates obtained from heat pressed method (HPI). Solubility profiles obtained for CPI and HPI were pH dependent with CPI been more soluble at all pH levels. Solubility around the isoelectric pH range of 4.5 - 5.5 was low for both samples. Other functional properties such as emulsification, whipping, fat and water absorption were better exhibited by CPI than HPI. From the SE-HPLC, HPI recorded a higher molecular weight (16.64KDa) than CPI (14.91KDa), while CPI had higher biochemical components (protein, carbohydrates) than HPI.
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