EFFECT OF BLANCHING AND BLANCHING METHOD ON PEANUT SEED COMPOSITION

被引：0
|
作者：
BASHA, SM
YOUNG, CT
机构：
来源：
OLEAGINEUX | 1992年 / 47卷 / 8-9期
关键词：
PEANUTS; BLANCHING; PROTEIN; SUGARS; ALPHA-AMINO NITROGEN; POLYPEPTIDE COMPOSITION; ARACHIN;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Peanut (Arachis hypogaea L) seed of Runner and Virginia market types that have been subjected to spin blanching and water blanching were studied to determine the effect of blanching and blanching method on peanut seed composition. The results showed that blanching had no effect on protein, sugar and free amino acid content of the peanut seed. However, water blanching appeared to cause dissociation of arachin (major peanut globulin) polymers into monomer, while spin blanching promoted aggregation of arachin dimer to polymer. Examination of seed polypeptide composition indicated that although blanching altered the proportion of arachin polymer and monomer components, it had no effect on the seed polypeptide composition.
引用
收藏
页码：531 / 535
页数：5
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