Peanut Protein: Isolation, Composition

Peanut Protein Isolation, Composition, and Properties Jett C. Arthur, Jr. 

Peanuts (Arachis hypogea) contain about 25% protein and are reported to have two proteins, namely, arachin and conarachin, of which the former is the major one. Isolation, composition, and properties of peanut proteins were reviewed by J. C. Arthur, Jr. in 1953, a review covering the literature up to 1951 (Peanut protein isolation, composition and properties... 

The proximate composition of peanut shells and seeds has already been compiled in the earlier review by J. C. Arthur, Jr. The proteins of peanuts were first investigated by Ritthausen in 1880. He extracted the proteins from oil-free peanut cake with sodium chloride and weakly basic solutions and precipitated them by acidification. He considered that the protein thus precipitated was homogeneous but later, Johns and Jones (1916) separated two proteins, arachin and conarachin, by ammonium sulfate fractionation. Afterward, several workers isolated peanut proteins, using different methods, and a survey of methods for separating individual globulins was published by Vanitraub and Shutov (1968). 

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