Methods for detecting and evaluating quality of peanuts suitable for soluble protein processing

Abstract

The invention discloses method for detecting and evaluating quality of peanuts suitable for soluble protein processing. A method for detecting the quality of the peanuts suitable for the soluble protein processing comprises the following steps of: detecting the following indexes of a peanut sample, such as crude fat content, total protein content, total sugar content, cystine content, arginine content, content of conarrachin I, mass percentage content of a subunit with molecular weight of 37.5kDa based on total protein, the mass percentage content of the subunit with the molecular weight of 23.5kDa based on the total protein, the mass percentage content of the subunit with the molecular weight of 15.5kDa based on the total protein, a protein extraction ratio and a kernel ratio; and substituting measured values into a formula (1) so as to obtain dissolubility of the peanut sample. The invention also provides a method for evaluating the quality of the peanuts suitable for the soluble protein processing, namely, detecting the dissolubility of the peanut sample to be detected according to the method, and classifying the peanut sample to be detected according to standards of the following 1) to 3): 1) if a calculated value of the dissolubility is not less than 86, the peanut sample is suitable for the soluble protein processing; 2) if the calculated value of the dissolubility ranges from 68-86, the peanut sample is substantially suitable for the soluble protein processing; and 3) if the calculated value of the dissolubility is not more than 86, the peanut sample is not suitable for the soluble protein processing.

Description

technical field

[0001] The invention relates to a peanut quality determination and an evaluation method suitable for processing of soluble protein. Background technique

[0002] Peanut (Arachis hypogaea L.) belongs to the leguminous family and originated in the tropical and subtropical regions of South America. It is an important oil protein resource. The protein content of peanuts reaches 25% to 36%. It is widely used in beverage processing and other industries, and can increase beverages. The palatability and nutritional value of the product, the protein with good solubility is very popular. Studies have shown that there are significant differences in the quality of different varieties of peanuts. Therefore, it is an important development direction for the peanut industry to deeply study the quality characteristics of different peanut varieties and screen out peanut varieties with high quality solubility.

[0003] There are many qualities of peanuts. How each quality affe...

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