Peanuts composition

Fats and fatty oils). For the most part, oil is contained in the kernel or embryo of the seed, though it can also occur in the flesh of the ginkgo fmit and in the endosperm of coconut, palm, and pine nuts. Relative amounts of some fatty acids present in a few types of nuts are given in Table 5. Considerable variations in the percentages of fatty acids have also been reported in both pecan and peanut oils from a variety of sources. (Table 6). (For main physical characteristics and the composition of nut oils, see Fats and fatty oils. 

Solvent Extraction. Extraction processes, used for separating one substance from another, are commonly employed in the pharmaceutical and food processing industries. Oilseed extraction is the most widely used extraction process on the basis of tons processed. Extraction-grade hexane is the solvent used to extract soybeans, cottonseed, com, peanuts, and other oilseeds to produce edible oils and meal used for animal feed supplements. Tight specifications require a narrow distillation range to minimize solvent losses as well as an extremely low benzene content. The specification also has a composition requirement, which is very unusual for a hydrocarbon, where the different components of the solvent must be present within certain ranges (see Exthaction). 

Lipids. Representative fatty acid compositions of the unprocessed triglyceride oils found in the four oilseeds are given in Table 4 (see Fats and FATTY oils). Cottonseed, peanut, and sundower oils are classified as oleic—linoleic acid oils because of the high (>50%) content of these fatty acids. Although the oleic and linoleic acid content of soybean oils is high, it is distinguished from the others by a content of 4—10% of linolenic acid, and hence is called a linolenic acid oil. 

Milk. Imitation milks fall into three broad categories filled products based on skim milk, buttermilk, whey, or combinations of these synthetic milks based on soybean products and toned milk based on the combination of soy or groundnut (peanut) protein with animal milk. Few caseinate-based products have been marketed (1,22,23). Milk is the one area where nutrition is of primary concern, especially in the diets of the young. Substitute milks are being made for human and animal markets. In the latter area, the emphasis is for products to serve as milk replacers for calves. The composition of milk and filled-milk products based on skim milk can be found in Table 10. Table 15 gives the composition of a whey /huttermilk-solids-hased calf-milk replacer, which contains carboxymethyl cellulose (CMC) for proper viscosity of the product. 

Peanut oil, composition of, 1062 Pedersen, Charles John, 666 Penicillin, discovery of, 824-825 Penicillin V, specific rotation of, 296 stereochemistry of, 321 Penicillium notation, penicillin from. 824... 

R. Lotan, E. Skutelsky, D. Danon, and N. Sharon, The purification, composition, and specificty of the anti-T lectin from peanut (Arachis hypogaea), J. Biol. Chem., 250 (1975) 8518-8523. 

Initial work to establish chip preparation conditions showed that end product characteristics were influenced by meal particle size, by the amount of water added to form the dough, and by the length of time the dough was mixed (1). A very acceptable product was achieved with these process conditions a blend of particle sizes most of which were in the 14-30 mesh range, an 18% added water level, and a mixing time of 5 min. The final product had a crisp texture, a typical roasted peanut flavor, and was quite similar in composition to full-fat roasted peanuts. Chips contained about 49% oil, 27% protein, and 1% moisture. 

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

Which would yield the stronger composite (a) peanut shell flour, or (b) wood flour ... 

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). 

JA Singleton, LF Stikeleather. High performance hquid chromatography analysis of peanut phospholipids. II. Effect of postharvest stress on phosphohpid composition. J Am Oil Chem Soc 72 485-488, 1995. 

Batal, A., Dale, N.M. and Cafe, M. (2005) Nutrient composition of peanut meal. Journal of Applied Poultry Research 14,254—257. 

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... 

Besides their general flavor forming potential peptides are also reported to be unique precursors of composite food aromas. Peptides formed in the fermentative stage of cacao processing have been linked to roast generated chocolate aroma (5). Also, a methionine rich polypeptide has been associated vith roasted peanut volatiles (15). 

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). 

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... 

A polymeric composite you are no doubt familiar with is peanut brittle. 

Com syrup (polysaccharide) and sucrose are cooked together producing larger polysaccharides and eventually forming a plastic mass. Peanuts are added, as is baking soda (sodium bicarbonate) to provide small bubbles of CO that decrease the density. A little butter is added, partly for flavor partly for texture, and partly to reduce sticking. The hot, molten composite is spread out in thin sheets and cooled. In some recipes, the still hot, taffy-like material is stretched to produce a thinner transparent final product. 

If that does occur, then the present system of classification of oils may be impossible to police, and a modified system may become necessary. Perhaps the sale and perceived value of oils will necessarily become dependent on the performance, not the source of the oil. With bulk oils such as palm, peanut, sunflower, safflower, sesame, soya, rapeseed, com, fish, and animal fats and oils, the fatty acid composition will obviously be important for health reasons. If the oil is to be used for frying then the frying properties will be important. In the case of palm products the physical properties and minor components such as carotenoids will be defined. Similarly animal fats will be judged mainly on physical behaviour and effect on the product in which they are used. In all cases the oxidative and stability of the oil will have to be defined. Sesame is a very stable oil, and thus its stability, together with its low level of linolenic acid, would be its major attribute, except for toasted sesame, which would probably be classed as a specialist oil. Already most baking fats sold to the public are blends developed to give the best performance, with no mention on the pack as to the source. If a bulk oil of this type had the desired chemical composition, stability and cooking behaviour, then perhaps the source would not be a matter of concern. 

Flor et al. (1993) were the first to develop criteria for the authentication of olive oil based on vegetable oil HPLC data. They observed that corn, cottonseed, soyabean, sunflower and safflower oils, to mention the most important commercial products, have large peaks for LLL, LLO and LLP but generally smaller LOO and LOP peaks (abbreviations P, palmitic O, oleic S, stearic L, linoleic Ln, linolenic Po, palmitoleic). Additional typical peaks were observed LnLL peak (ca. 7%) in soyabean and LnLO peak (ca. 7%) in rapeseed oils, respectively. Other relevant compositional pictures were observed peanut oil displays a relatively small LLL peak (ca. 3.5%) but larger LLO and LLP peaks (ca. 18.2, 5.9%, respectively). 

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