| Xinjiang has unique geographical advantages such as abundant light resources,large temperature difference between day and night,dry climate and less rain.The content of aflatoxin in peanuts is low or not,which meets people's demand for food safety.However,there are some problems of peanut varieties in Xinjiang,such as blurred quality characteristics,unclear characteristic fingerprints and unclear composition of protein subunits.In this paper,the peanut varieties(lines)introduced in Xinjiang Anningqu were used as research object.The quality index parameters of peanut varieties(lines)were determined.The protein and subunits of different composition,relative content and quality characteristics of different peanut varieties(lines)were analyze.The preliminary research of processing quality for peanut protein sausage.The results are as follows:(1)Through analyze the differences of 32 indexes of fat,protein and amino acid in 91 peanut varieties(lines)such as Jihua 8,Silihong and Huayu 25.The data was distributed more evenly by quality index characteristics of different peanut varieties(lines)were found.The analysze of quality characteristics of peanut varieties(lines)in different regions showed that the sucrose content(5.14 g/l00g)and oleic acid content(26.01 g/100g)of Xinjiang peanuts were higher than other regions.The analysze of quality characteristics of peanut varieties(lines)in different regions of the same variety showed that the sucrose content in Xinjiang was significantly higher than that in the inland provinces(p<0.01),and the contents of glutamic acid,aspartic acid,arginine and oleic acid in some peanut varieties in Xinjiang were higher.The content of the inland provinces was high.(2)The protein composition,subunit composition and its relative content and the quality index of peanut isolates protein of 36 peanut varieties(lines)such as Jihua 8,Silihong and Huayu 25 were studied.There were differences in protein subunit composition and peanut protein quality characteristics of different peanut varieties(systems).There was a significant negative correlation between Arachin and Conarachin(r=-1.000**),and protein solubility and gel hardness was significantly negatively correlated(r=-0.498**).Cluster analysze showed performed well that the class ? protein solubility,? class protein gel hardness and cohesiveness.(3)The quality characteristics of peanut isolate protein in sausage processing were studied.Peanut isolate protein with proportion(0,3%,6%,9%and 12%)and peanut isolates protein(Ningtai 9922,Yuhua 9102,Huayu 661,Zhanhong NO.2)were processed into peanut sausages.When the amount of protein added was 6%,the quality of peanut protein isolate sausage was better.The yield of Zhanhong NO.2 sausage in different varieties of peanut isolate protein sausages was higher than that of bean isolates protein.The water-retaining bean isolate protein was higher overall than bean.The composite score of peanut isolate protein sausage was lower than bean,and the color of the two protein sausages was small different.The results of texture characteristics showed that the hardness and chewiness of the peanut isolate protein sausage were significantly different from the soy isolate protein sausage. |
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