title: Effects of dry heat treatments to peanut kernels on the functional properties of the defatted meal.
abstract: Dry heat treatments at 140 degrees C for 20 min or 160 degrees C for 10 min of peanut kernels significantly improved protein solubility, water and oil absorptions, foaming capacity and stability, and least gelation concentration of the defatted meal. However, heat treatments at 160 degrees C for 30 min or more than 30 min period resulted in significant decrease in these properties. Such heat treatments significantly decreased the level of albumin and globulin fraction with concomitant increase in glutelin fraction in the meal.
authors: Department of Food Science and Technology, Mahatma Phule Agricultural University, Dist. Ahmednagar (Maharashtra), India.
authors: U G
authors: UG
authors: Patil
authors: J K
authors: JK
authors: Chavan
authors: S S
authors: SS
authors: Kadam
authors: D K
authors: DK
authors: Salunkhe
mesh_terms: D010367:Arachis / Q000737:chemistry; D005511:Food Handling; D006358:Hot Temperature / Q000009:adverse effects; D014674:Plant Proteins, Dietary / Q000032:analysis / Q000737:chemistry; D012995:Solubility; D013997:Time Factors
chemical_list: D014674:Plant Proteins, Dietary