Abstract
Arachin and conarachin are the most abundant and important components in peanuts, and their properties can affect all the functional properties of peanut protein. Therefore, it is of practical significance to optimize the preparation method of peanut protein component and analyze the factors that affect the functional properties of peanut protein components and formation mechanisms for the promotion of healthy development of peanut protein processing industry and increase of utilization rate of peanut protein. The author’s research team carried out the isolation and extraction for arachin and conarachin by using the ammonium sulfate precipitation method and freezing precipitation method, determined the process conditions of peanut protein component isolation of two methods, and investigated the external factors (protein concentration, heating temperature, time, pH value, and salt ion strength) that affected the heat-induced gel of arachin and conarachin with the peanut protein component as the research object so as to improve the gelation of peanut protein component and provide a theoretical basis for the practical application in the food industry.
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Wang, Q. (2018). Gelation Improvement of Peanut Protein Component. In: Peanut Processing Characteristics and Quality Evaluation. Springer, Singapore. https://doi.org/10.1007/978-981-10-6175-2_8
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DOI: https://doi.org/10.1007/978-981-10-6175-2_8
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