71B-18 |
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J. YU1, P. Myrick2, M. Ahmedna1, D. Rehrah3, and I. Goktepe1. (1) Dept. of Human Environment & Family Sciences, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, (2) Human Environment and Family Sciences, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, (3) Food Science & Nutrition Program, North Carolina A&T State Univ., Dept. of Human Environment & Family Sciences, 161 Carver Hall, Greensboro, NC 27411 Peanut is an important crop grown in the U.S. and worldwide. Peanut flour is high protein byproduct of peanut oil extraction. However, peanut flour remains underutilized and research is needed to develop new value-added products from this inexpensive resource. The objectives of this study were to 1) develop a high protein concentrate from peanut flour, 2) determine the functional properties of peanut protein concentrate (PPC), and 3) evaluate the effects of drying methods on the functionality of peanut protein concentrate. Defatted peanut flour protein was isolated by a combination of chemical (pH) and physical (centrifugation) procedures. PPC was dried by different methods such as spray drying, vacuum drying and freeze-drying. PPC powders from each drying technique were evaluated for proximate composition and functional properties (protein solubility, emulsifying, water/oil binding, and foaming capacity) along with defatted peanut flour and soy protein isolate. The PPC contained over 85% protein versus 50% protein in the defatted peanut flour. Drying method had significant effect on the functional properties of PPC. The PPC had a solubility profile similar to that of peanut flour, with minimum solubility observed at pH 4.5 and maximum solubility at pH 10-12. PPC showed higher emulsifying, water and oil binding capacities but lower foaming capacity than peanut flour. This suggest that the PPC could be used in food formulations requiring high emulsifying capacity and water/oil binding such as salad dressing, sausages, breads and cakes extenders, but would not be suitable for applications requiring high foaming capacity. PPC could be a good source of protein fortification for a variety of food products that help combat protein deficiency in many parts of the world, particularly developing countries. The production of PPC could also add value to defatted peanut flour, the by-product of peanut oil production.
Session 71B, Food Chemistry: Proteins and enzymes
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |