Peanut seed

Multiple regression analysis is a useful statistical tool for the prediction of the effect of pH, suspension percentage, and composition of soluble and insoluble fractions of oilseed vegetable protein products on foam properties. Similar studies were completed with emulsion properties of cottonseed and peanut seed protein products (23, 24, 29, 30, 31). As observed with the emulsion statistical studies, these regression equations are not optimal, and predicted values outside the range of the experimental data should be used only with caution. Extension of these studies to include nonlinear (curvilinear) multiple regression equations have proven useful in studies on the functionality of peanut seed products (33). 

Figure JI. Gel electrophoretic properties of peanut meal proteins that are soluble in suspensions of meal from peanut seeds that were moist heated at various temperatures for different time intervals...

Foam capacity of peanut seed flour suspension at pH 4.0,... 

Observations made in this study indicate that protein solubility was more closely related to the type of foam produced than to increase in capacity. For example, soybean and peanut seed flour suspensions contained higher levels of soluble protein than field pea and pecan suspensions and produced foams of much thicker consistency and smaller air cells. 

Peanut Seed. Ramanatham et al. (21) studied the influence of such variables as protein concentration, particle size, speed of mixing, pH, and presence of sodium chloride on emulsification properties of peanut flour (50% protein) and peanut protein isolate (90% protein). Emulsions were prepared by the blender... 

HF Marshall, GP Shaffer, EJ Conkerton. Free amino acid determination in whole peanut seeds. Anal Biochem 180 264-268, 1989. 

SM Basha. Protein as an indicator of peanut seed maturity. J Agric Food Chem 38 373-376, 1990. 

SM Basha. Resolution of peanut seed proteins by high-performance liquid chromatography. J Agric Food Chem 36 778-781, 1988. 

Pons, L., Chery, C., Mrabet, N., Schohn, H., Lapicque, F., and Gueant, J.-L. 2005. Purification and cloning of two high molecular mass isoforms of peanut seed oleosin encoded by cDNAs of equal sizes. Plant Physiol Biochem 43 659-668. 

Uses fungicide, grapes, cereals, coffee, bananas, peanuts, seeds Trade names Sumi-8, Sumi-Eight, Spotless (Sumitomo)... 

Microwave treatment, because of its rapid heating of materials, is being explored in a multitude of crops for enzyme inactivation (25-28), for extraction of natural products (29), and oil and fat extraction from seeds and food products (30-32). Microwave treatment of peanut seed prior to press extraction increased oil recovery approximately 10% at an optimum treatment time of 30 seconds (30). However, free fatty acid content initially increased with exposure time as well as peroxide value (30). Research on use of microwave treatment in blanching of peanuts indicated an influence on oil stability depending on treatment conditions (33). 

E) Leaf spray spectrum acquired from peanut seed in negative-ion mode, showing three fatty acids. (F) Leaf spray spectrum acquired from cranberry fruit in positive ion mode, showing a series of phytochemicals. Assignments given are based on exact mass and/or MS/MS data. Reproduced from Ref. (57). 

FIGURE 3.21 Breakthrough curves for peanut seed lectin and ricin solution moving through a Brownfield line sand. (Basinger 2003)... 

Peanut seeds contain about 50% oil and 25% protein and provide about 2600 cal/lb. The compounds found in peanuts are used in paints, varnishes, lubricating oils, leather dressings, furniture polish, insecticides, and nitroglycerine. Soaps are made from the saponified oil as well as several cosmetic bases. The protein fraction is used in the textile fibers Ardil and Sarelon. The shells are used in plastics, wallboard, abrasives, and as a fuel. The chemicals furfural, xylose, cellulose, and mucilage are obtained from peanuts. The tops are used for hay, and the press cake is used for animal feed and fertilizer. 

In 1975 Keen (21) reported that native microflora stimulated production of two antifungal compounds by peanut seeds that were soaked in water, sliced into sections, and incubated for 3-5 days. These compounds were judged to be phytoalexins and were subsequently identified as cis- and trans-isomers of 4-(3-methyl-but-2-enyl)-3,5,4 -trihydroxystilbene [1)(5)(Figure 1). Simultaneously, Ingham (6) reported the isolation of cis- and trans-resveratrol(3,5,4 trihydroxy stilbene[2] ) from peanut hypocotyls. Additional stilbenes have been shown to be produced by peanut seeds in response to wounding, and these include 4- (3-methyl-but-1-enyl) -3,5,3, 4 -tetra-hydroxystilbene [3](7), 4-(3-methyl-but-l-enyl)-3,5,4 -trihydroxy-... 

To stimulate peanut seeds to produce phytoalexins for laboratory studies, the dry seeds are typically allowed to imbibe water for approximately 24 hours. The seeds are then sliced into 1-3 mm sections or gently chopped to cause extensive cellular damage, and the seeds are either inoculated with a fungus and incubated in the dark for several days or incubated using the native peanut microflora to induce phytoalexin production (2/ 21, 22). 

L-lysyl-D-glucosyl transferase Affinity chromatography of proteases of 123 germinating peanut seeds Removal of albumin and immuno- 124... 

Affinity chromatography of proteases of germinating peanut seeds Affinity chromatography and purification of chymotrypsin and microbial alkaline proteases... 

AflSnity chromatography of proteases of germinating 123 peanut seeds... 

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