Research On Processing Characteirstics And Quality Evaluation Of Protein Suitability Of Peanuts

This research analyzed the fingerprint characteristic of protein subunits, amino acids and NearInfrared Reflectance Spectroscopy (NIRS). The relationship of peanut quality with gel property andsolubility were analysis. Process suitability of gel property and solubility were established. Processdatabase were established. Therefore, it's necessary to establish a rapid nondestructive testingtechnology, and construct the evaluation methodology and criterion of peanuts quality, for estimatingthe processing suitability scientifically.There were111peanut varieties used in this research. The fingerprint of SDS-PAGE showed that26varieties lack the subunit of35.5kDa. The ranges of arachin/conarachin was0.87～1.68. Thecharacteristic amino acids of peanut were Asp (3.07±0.60g/100g peanut) and Arg (3.14±0.53g/100g peanut). The PCA and PLS was used to establish the models of amino acids (Asp, Thr, Ser,Glu, Gly, Leu, Arg, Cys), the R2of these models ranged from0.83to0.96.The process characteristics of peanuts were analysis in this article. The results showed thathundred seed weight and hundred kernel weight (r=0.923), crude fat and crude protein (r=-0.399),arachin and conarachin (r=-0.996), crude fat and shape (r=0.661) had significant relationship in0.05level.The correlation of peanut protein showed that the relationship of solubility and hardness(r=-0.687), cohesiveness (r=-0.588) were inverse. The Minkowski was used to establish theevaluation equation:gel property0.02680.1618hardness0.3781springiness1.1573cohesiveness. The correlationcoefficients between the newly depicted index and the original ones were0.87,0.41and0.47corresponding to hardness, springiness and cohesiveness, respectively.The super principal component regression analysis was used to establish the gel property andsolubility evaluation models. The quality evaluation model of gel property as followed:TheCoefficient of correlation between predicted value and true value was0.937.The quality evaluation model of solubility as followed:So lub ility0.770362crude fat-0.60393crude protein-0.91626Total sugur-8.32449Cys3.214817Arg-0.21846Conarachin-1.1688537.5k Da1.8193423.5k Da1.01813915.5kDa-0.44476extraction rate0.207081kernelratio47.67507The Coefficient of correlation between predicted value and true value was0.820. The gel property of peanut was divided into three grades. The value of gel property higher than1.08was defined as Ⅰ grade (suitable),0.85～1.08was defined as Ⅱ grade (medium appropriate),lower than0.85was defined as Ⅲ grade (inappropriate). Clustering center value and practicalsituation was used to classify the indexes of peanut into three grades. The varieties which havequgunxing, tuofengxing, chuanzhuxing, crude protein higher than27.70%, crude fiber lower than2.53%, Glu lower than1.34%, Cys higher than0.89%, Leu lower than1.60%, Conarachin Ⅰ higherthan29.35%, arachin/conarachin lower than1.08%,23.5kDa lower than20.83%were suitable toprocess gel. The solubility of peanut was divided into three grades. The value of solubility higher than86was defined as Ⅰ grade (suitable),68～86was defined as Ⅱ grade (medium appropriate), lowerthan68was defined was Ⅲ grade (inappropriate). Clustering center value and practical situation wasused to classify the indexes of peanut into three grades. The varieties which have Arg higher than4.40%,23.5kDa higher than24.00%,15.5kDa lower than5.78%, crude fat lower than46.95%, kernelratio higher than74.32%, ConarachinⅠ lower than23.49%, protein extraction ratio higher than85.38%, crude protein higher than27.58%, total sugar lower than5.14%,37.5kDa lower than12.65%,Cys lower than0.48%were suitable to process solubility.Two of the above models included lots of indexes which could not use in the industry facility.The simplify models contained less indexes but can reflect more problem. The quality evaluationmodel of gel property as followed:gel property e1.5710.02474*s hape0.007009*c rude property0.04351*Arg-0.005*c onarachinⅠ0.06057*23.5kDa The Coefficient of correlation between predicted value and true value was0.718.The quality evaluation model of solubility as followed:The Coefficient of correlation between predicted value and true value was0.699.The varieties which have qugunxing, tuofengxing, chuanzhuxing, crude protein higher than27.42%, crude fibre lower than2.53%, Arg higher than3.70%, Conarachin Ⅰ higher than29.37%,23.5kDa lower than20.80%were suitable to process gel. There was44varieties suitability to processgel property, eg. Luhua11, Shuangji2, Bianhua3, Fenghua1. The varieties which have crude proteinhigher than27.58%, Cys lower than0.48%, ConarachinⅠ lower than23.49%,15.5kDa lower than5.78%were suitable to process solubility. There was75varieties suitability to process solubility, eg.Yuhua9326, Baisha1016, Yuhua15, Wucaihuasheng.ASP was used to establish the process special varieties basis database. The database was visitedby the internet. Sensory quality, chemical quality and processing quality of peanuts and their products,characteristics of fingerprint, and model of processing were input into the database.