Abstract
Peanut isolated protein (PIP), peanut arachin (ARA), and peanut lipophilic protein (PLP) were obtained from peanut defatted powder (PDP) by the isoelectric point precipitation method. and their chemical, structural, and functional properties were evaluated. Chloroform-methanol method disclosed that PLP contained largest amount of lipids (10.98 ± 0.34%). Fourier transform infrared spectroscopy and X-ray diffraction detected that the four proteins had similar spectrum charateristics. However, PLP displayed the highest contents of α-helix and β-sheet indicating a more compact tertiary structure accompanied by significantly highest solubility, emulsifiability, and emulsion stability compared to other three protein components (P < 0.05). Both the water holding capacity and fat holding capacity of PLP were higher, but its gel forming capacity and gel stability were lower compared to ARA. Composition analysis demonstrated that PLP had similar amino acid pattern to that of PIP, and each 100g of PLP contained 7.24g unsaturated fatty acid which composed of 17 fatty acids. These results suggested that PLP was a lipid-rich protein in peanut which could be a potential functional ingredient in the food industry.
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