Peanuts amino acid composition

One approach to this problem would be to isolate the intact lectin-receptor molecules from the cell membranes and characterize them. Work in this direction has been initiated in our laboratory, and a method for the isolation of the peanut agglutinin receptor from membranes of neuraminidase-treated human erythrocytes on a column of peanut agglutinin-polyacryl-hydrazido-Sepharose has been developed (21). The amino acid composition, D-glucosamine ancHg-galac-tosamine content, and the electrophoretic mobility on polyacrylamide gel electrophoresis in sodium... 

Amino acid analysis of peanut proteins revealed that the principal amino acids were glutamic acid, 22-27% arginine, 11-13% and aspartic acid, 8-13% (Oslova et al., 1973). Cation-exchange HPLC and amino acid analyzer results showed differences in the content of phenylalanine and tyrosine, which were lower when analyzed by cation-exchange HPLC (Eukin and Griffith, 1983). The amino acid composition of six subunits of arachin was reported by Yamada et al. (1979). Bhushan and co-workers... 

Whenever the calculated biological value was compared to experimental determinations of the biological value, the two values were found to be extremely close. Such mathematical formulas are limited by the fact that the proteins are not all digested at equal rates. This difficulty has been overcome by estimating the amino acid composition not directly after total hydrolysis of the protein, but on the product of peptic and tryptic digestion of the protein. Such experiments have revealed that whereas the amino acids of the proteins contained in roast beef or wheat or peanut flour are readily available, the amino acids of cotton seed flour are not [27]. 

Several different protein derivatives from oilseeds (peanuts, almond, sunflower), cereals (corn, rice, oat), and a miscellany of other vegetable sources (potato, lupine, cottonseed, fava bean) have also been proposed for use in cosmetics. Nearly all these derivatives are hydrolysates, and as their amino acid composition is similar, they should not have any advantage over traditional wheat and soy protein derivatives. Corn proteins, rich in sulfur amino acids (Met+V2Cys > 5%), oat proteins, and almond proteins are the most useful in this group. 

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