Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour
DOI:
https://doi.org/10.3989/gya.2007.v58.i3.181Keywords:
Emulsifying activity, Emulsifying stability, Foam activity, Foam stability, Functional properties, Peanut, Protein solubilityAbstract
The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated. The isoelectric point (Ip) of these proteins was found at the pH of 4,0; and the isoelectric region between pH 3,0 and 5,0. The evaluated surface properties decreased in the isolectric region. The emulsifying activity and time stability (30 and 120 minutes) significantly decreased at the pI; the emulsifying stability at the temperature of 80°C decreased in all the isoelectric region until the pH of 6,0. The foaming activity had the best values at the pH of 2,0. The correlation between protein solubility and surface properties were more significant for emulsifying properties than for foaming properties.
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