Abstract
Dry heat treatments at 140 °C for 20 min or 160 °C for 10 min of peanut kernels significantly improved protein solubility, water and oil absorptions, foaming capacity and stability, and least gelation concentration of the defatted meal. However, heat treatments at 160 °C for 30 min or more than 30 min period resulted in significant decrease in these properties. Such heat treatments significantly decreased the level of albumin and globulin fraction with concomitant increase in glutelin fraction in the meal.
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Patil, U.G., Chavan, J.K., Kadam, S.S. et al. Effects of dry heat treatments to peanut kernels on the functional properties of the defatted meal. Plant Food Hum Nutr 43, 157–162 (1993). https://doi.org/10.1007/BF01087919
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DOI: https://doi.org/10.1007/BF01087919