Studies on the ammonium sulphate fractions of groundnut protein

Abstract

AbstractA study has been made of the three fractions of groundnut protein—arachin, conarachin I and conarachin II. Both the conarachin fractions are coagulated at 75–80°. The amino‐acids in the three fractions and the total protein have been examined by two‐dimensional paper partition chromatography, the same amino‐acids being found present in each. Diffusion chromatography has been employed to examine the relationship of arachin, the two conarachin fractions and the X fraction of Thomson. The X fraction, which occurs in spray‐dried groundnut protein but not in the nut, is probably derived at least in part from arachin. An appreciable increase in viscosity increment of arachin and conarachin II occurs by raising the pH above 12, and both these fractions can be readily extruded into fibre at the high pH value. With conarachin I the increase in the viscosity increment is less appreciable and this fraction can be spun into fibre only with difficulty. The fibres from both conarachin fractions are poor.