Electrophoretic Analyses of Groundnut Proteins Prepared Under Different Conditions of Extraction of Oil

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Abstract
Groundnut meals obtained by different conditions of modern mill-processing methods have been analyzed electrophoretically by the moving boundary electrophoretic method. Different conditions of extraction significantly affect the relative percentage area of the protein pattern corresponding to each meal in the ascending as well as in the descending limb after extraction with water. Mild denaturation of the protein, as observed under controlsteamed (C) meal resulted in a complete absence of the a1 component, a decrease in the a2 component with a simultaneous increase of the a3 component when compared to unheated meal (A). Similar changes were also observed in the descending limb. Extraction by veronal buffer did not indicate any differences amongst the meals.
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