Analysis of protein subunit composition and quality characteristics of peanut varieties (lines) in Xinjiang

Abstract

Abstract: The protein subunits of 36 peanut varieties grown in Xinjiang were analyzed by SDS-PAGE and the quality characteristics of peanut protein isolates. The results showed that there was a large genetic variability in the proportion of protein composition between peanut species. The subunits of each variety were significantly different. The difference of 35.5 kDa subunit of peanut globulin was the most significant. The 6 peanut varieties such as jihua 10 was lack of the 35.5 kDa subunit, accounting for 16.67% of the total tested varieties. The quality characteristics of peanut protein isolates varied among germplasm materials. Except for protein purity, the coefficient variation of water-holding, solubility and other indicators were greater than 10%, indicating that different varieties of peanuts showed many differences in protein quality characteristic. Correlation analysis showed that there was a significant negative correlation between peanut globulin and peony globulin (r=-1.000**), and protein solubility was significantly negatively correlated with gel hardness (r=-0.498**). Cluster analysis showed that 36 peanut varieties (lines) can be divided into five categories at D2=5 level. Among them, the protein solubility of class II and the protein gel hardness and cohesive force of class IV exhibited better performance, Worth promoting.

Key words: Xinjiang, peanut protein, protein composition, subunit composition, quality characteristics

CLC Number:

TS201.2

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