Peanuts hydrolyzates

Beuchat et al. (24) also examined the nitrogen solubility profiles for enzymatically hydrolyzed and control peanut flour samples in 0.03M Ca2+ (as CaCl2). Solubilities of controls between pH 2.0 and 5.0 in 0.034 Ca solutions were similar to those noted for water however, very little increase in nitrogen solubility of controls was noted in the pH 5.0 tc 11.0 range. 

A concentration of 0.03M Ca2+ has been prescribed as a minimum in the formulation of imitation milk. Evidence from the study reported by Beuchat et al. (24) suggests that enzymatic hydrolysis of peanut flour modifies protein to the extent that it is highly soluble in 0.03M Ca2+ at a pH range normally associated with fluid milk. Further studies are required to assess the effect of enzyme-induced proteolysis on organoleptic properties of hydrolyzed peanut protein solutions. 

Sekul et al. (29) studied the nitrogen solubility properties of enzyme-hydrolyzed peanut proteins. A deionized water dispersion of peanut flour (1 10, w/v) was treated with papain (0.5% total volume) at 45OC for 15 min. Solubility was tested over a range of pH 1 to 9. In general, papain treatment improved solubility at all levels examined except pH 2 and 8 (Figure 6). 

Beuchat (60) investigated the performance of enzyme-hydrolyzed defatted peanut flour in a cookie formula. Flour slurries were treated with pepsin at pH 2.0, bromelain at pH 4.5, and trypsin at pH 7.6. After readjustment to pH 6.9, materials were freeze-dried, pulverized (60-mesh), and then substituted for wheat flour at 5, 15, and 25%. Adjustment of peanut flour to pH 2.0, as well as treatment with pepsin at this pH, greatly improved the handling characteristics of dough in which these flours were incorporated. Use of peanut flours treated at pH 4.5, with or without bromelain, and at pH 7.6, with or without trypsin, improved handling properties of cookie dough. These doughs did not tend to crumble... 

Gel Electrophoresis. Electrophoretic patterns of proteins in untreated and enzymatically hydrolyzed peanut flour showed that the proteins of pepsin and bromelain controls were markedly different from those of nontreated flour (Figure 14). Heating these two controls under acidic conditions not only decreased protein solubility, but also changed the proteins qualitatively. 

Other suitable nitrogen sources are soybean meal, peanut meal, bean meal, lentil meal, pea meal, potato meal, hydrolyzed casein, yeast extract, corn-steep liquor and the like. 

Mechanical foam A substance introduced into the water line by various means at a 6% concentration. Air is then introduced to yield foam consisting generally of 90 volumes air, 9.4 volumes water, and 0.6 volumes foam hquid. It uses hydrolyzed soybean, fish scales, hoof and horn meal, and peanut or com protein as a base. 

Pectin preparations usually show the presence of an araban and a galactan along i ith the pectic acid. By using methods that would not hydrolyze furanosidc linkings it has been possible to isolate an araban from the pectin of peanuts, apples, citnis fruits and from the seed of Lupinus albus. A galactan was also isolated from Lupinus albus. 

Comparative investigations of the rates of hydrolysis of various natural triglycerides by pancreatic lipase have been carried out by several workers (257-260), As a general rule it is found that vegetable fats, such as coconut oil, palm oil, peanut oil, and rice bran oil, are hydrolyzed more rapidly than animal fats, such as beef fat or whale oil. These studies do not shed much light on the mode of action of lipase, but tend to support the often quoted view that unsaturated fatty acids are split off more readily than saturated acids they are useful when the nutritional values of natural fats are under consideration. Castor bean lipase hydrolyzes coconut oil more rapidly than beef fat and certain other fats (261). 

Hydrolyzed casein Hydrolyzed milk protein emulsifier, nylon finishes Sulfated peanut oil emulsifier, o/w... 

Stearoyl sarcosine Sulfated peanut oilj Tallowamidopropyl hydroxysultaine TEA-canolate TEA-cocoyl hydrolyzed collagen TEA-dodecylbenzenesulfonate TEA-lauryl sulfate Trideceth-3 carboxylic acid Trideceth-7 carboxylic acid Trilaurin Wheat germamidopropylamine oxide Wheat germamidopropyl betaine... 

Antioxidative compounds from oilseeds such as canola/rapeseed, mustard, flax, borage and evening primrose, soybean, cottonseed, peanut and sesame have been investigated. The antioxidative conq)onents present are diverse and may end up in the extracted oil or in their resultant meal after oil extraction. The antioxidative compounds present include tocopherols, sterols, phospholipids, phenolic acids and phenylpropanoids, flavonoids and isoflavonoids, hydrolyzable and condensed tannins, lignans, coumarins, amino acids, peptides and proteins as well as carotenoids (7). 

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