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Studies on the effects of enzymatic hydrolysis on functional and physico-chemical properties of arachin.

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Relation http://ir.cftri.com/558/
http://www.sciencedirect.com/science/journal/00236438
10.1016/j.lwt.2004.11.001
 
Title Studies on the effects of enzymatic hydrolysis on functional and physico-chemical properties of arachin.
 
Creator Govindaraju, K.
Srinivas, H.
 
Subject 29 Protein Chemistry
03 Peanut
 
Description Arachin, the major protein fraction isolated from groundnut (Arachis hypogaea L.) was enzymatically modified to get desired degree of hydrolysis (DH) using papain, alcalase and fungal protease. The measured DH of arachin obtained with different proteases under optimum conditions suggested that the effectiveness followed the order fungal protease>papain>alcalase. The solubility in pH range 4–4.5 was 14–16% with a low DH compared to 55–60% with high DH. Emulsification capacity of arachin improved with low DH; papain was more effective compared to alcalase and fungal protease. The foam capacity of alcalase modified arachin with low DH was remarkably high compared to papain and alcalase modified arachin. Limited proteolysis did not bring about significant improvement in foam stability. However, extensive hydrolysis of arachin resulted in remarkable reduction in emulsification, foaming capacity and stability. The gel electrophoretic analysis of modified arachin suggested that the low molecular weight subunits were resistant to enzymatic attack initially and disappeared after 1 h hydrolysis.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/558/1/LWT_39_%282006%29_54-62.pdf
Govindaraju, K. and Srinivas, H. (2006) Studies on the effects of enzymatic hydrolysis on functional and physico-chemical properties of arachin. LWT - Food Science and Technology, 39 (1). pp. 54-62. ISSN 0023-6438