Effect of peanut quality on protein gel property

This paper mainly discussed the relationship between peanut quality (sensory quality, physicochemical quality and processing quality) and peanut gel property. The characteristics and evaluation method of special peanut which is suited to process meat products was presented. The evaluation model of gel-type peanut varieties was established which could estimate the processing suitability scientifically. 62 peanut varieties were used to extract the peanut protein isolates. Physical property apparatus(TPA) was used to analysis the gel property of the peanut protein isolated. The relationship between the characteristics of peanut and gel property was analyzed. Supervised principal component analysis was used to establish the peanut quality evaluation model. 41 varieties were assigned to the calibration set, whereas the remaining 21 varieties constituted the validation set. The results showed that the gel property among different peanut varieties had significant difference. The shape, content of crude fibre, protein, cysteine, glycine, arginine, leucine, conarachinⅠ, arachin/conarachin, 23.5 kDa had significant relationships with gel property (P<0.05). The model of supervised principal component analysis was acceptable (R2=0.875). The content of protein, cysteine, arginine and conarachinⅠ were positively correlated with gel property. The model of peanut quality can be used to predict the gel property of unknown varieties. It can also provide a basis for processing and utilization of different peanut varieties and selection of special varieties.