Peanuts succinylated

Peanut Succinyl- ation Functional - increased nitrogen solubility in acidic pH, water-absorption capacity viscosity (43)... 

Attention has been directed toward modifying functional properties of peanut proteins by chemical, enzymatic, and physical approaches. Chemical modification has included acetylation and succinylation treatments (28, 29). Marked improvement in emulsion capacity occurred as a result of this treatment if the proteins were extracted in acid 28). Beuchat et al. 

Succinylation significantly enhances the rate of hydration of soy, peanut and cottonseed proteins (12,38,43). It causes a marked improvement in the water solubility of soy protein and also of leaf protein concentrate (12). It decreased the isoelectric point of both soy and peanut proteins by approximately 0.5 pH unit (from pH 4.5 to 5.0) significantly enhanced solubility between the isoelectric point and pH 6, but progressively reduced solubility of both soy and peanut protein below the isoelectric point (12,43). 

Figure 2. The effects of progressive succinylation on the viscosity (v/v — 1 )/C) and uv absorption, i.e. tyrosine (At 287) of peanut protein dispersions...

The viscosity of modified peanut protein increased with the extent of succinylation (Table V) and this was most pronounced at high concentrations of the protein (43,45). Despite the increased electronegativity of succinylated proteins the addition of calcium to dilute dispersions resulted in no apparent increase in viscosity (12,37). Melnychyn and Stapely (47) noted a reduced viscosity in succinylated vegetable proteins. They noted the thermal stability of these proteins when heated to 100°C and suggested their use for coffee whiteners. 

Table V. Effect of Degree of Succinylation and Protein Concentration on Viscosities of Peanut Flour Dispersions...

Behenamidopropyl PG-dimonlum chloride emulsifier, shaving soaps Lauramide DEA emulsifier, shortening Peanut (Arachis hypogaea) oil emulsifier, shortenings Stearoyl lactylic acid Succinylated monoglycerides... 

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