Separation, Diagnosis and Evaluation of Functional Properties of Peanut and Soybean Proteins

Abstract

 Peanuts and soybeans contain all essential amino acids and a high amount of protein and minerals which provide nutritious for normal health, so the purpose of our research was to study the chemical composition of soybeans and peanuts, by separating proteins from there, and diagnose these proteins by the electro-migration technique, soybeans protein ccontain 7 bundles, while 11 protein bundles were shown in peanuts. Some functional properties of the separated proteins which including the solubility were studied by using three solutions (distilled water, 6 M sodium chloride, sodium phosphate buffer solution pH 4). The highest solubility 73% for peanuts proteins was obtained by using calcium chloride and 52% for soybeans proteins. Whereas, the gelation characteristic was studied at concentrations of  6, 8, 10 % for proteins and two concentrations of calcium chloride 20, 30 mM at temperatures of 80, 100 °C. The concentration of 10% of protein and calcium chloride 30 mM at 100 °C gave the best results.