Preparation of Arachin/Conarachin Rich Fractions and Analysis of Their Physicochemical and Functional Properties
ZHAO Guan-li
LIU Yan
SU Xin-guo
WANG Qiang
Abstract：The arachin/conarachin-rich fractions were isolated from the defatted peanut flour by cryoprecipitation,and the physicochemical and functional properties of both fractions were studied.The protein contents of arachin/conarachin fractions prepared by cryoprecipitation were 91.27 and 84.87％,respectively,while the corresponding protein purities were 93.1 and 71.4％,respectively.The study results indicated that the arachin-rich fraction prepared by this method had a lower degree of thermal denaturation and higher thermal stability compared with the conarachin-rich fraction and peanut protein isolate (PPI).Conarachin-rich fraction and PPI had a more loose tertiary conformation and surface hydrophobicity compared to the arachin-rich fraction.The arachin-rich fraction showed the highest solubility in the entire pH range except at pH 6.0;however,the solubility of the conarachin-rich fraction was the most susceptible to change in pH value between 3.0 and 6.0.The arachin-rich fraction showed the highest emulsifying activity and stability,followed by conarachin-rich fraction and PPI.The conarachin-rich fraction exhibited the best heat-induced gelation properties at neutral pH,followed by the arachin-rich fraction and PPI.
Keywords：arachin-rich fractionconarachin-rich fractioncryoprecipitationcryoproteinsfunctional propertiesconformational properties
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 97-104 )