Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins
Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorpti...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Stansbury, Mack F. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1952 |
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| Schlagwörter: |
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| Anmerkung: |
© The American Oil Chemists' Society 1952 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemist’ Society - Springer-Verlag, 1947, 29(1952), 9 vom: Sept., Seite 370-372 |
|---|---|
| Übergeordnetes Werk: |
volume:29 ; year:1952 ; number:9 ; month:09 ; pages:370-372 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02631461 |
|---|
| Katalog-ID: |
OLC2067982311 |
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| 245 | 1 | 0 | |a Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins |
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| 520 | |a Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. | ||
| 650 | 4 | |a Peanut Protein | |
| 650 | 4 | |a Skin Pigment | |
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| 650 | 4 | |a Peanut Kernel | |
| 650 | 4 | |a Peanut Skin | |
| 700 | 1 | |a Hoffpauir, Carroll L. |4 aut | |
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10.1007/BF02631461 doi (DE-627)OLC2067982311 (DE-He213)BF02631461-p DE-627 ger DE-627 rakwb eng 660 VZ Stansbury, Mack F. verfasserin aut Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. Peanut Protein Skin Pigment Peanut Meal Peanut Kernel Peanut Skin Hoffpauir, Carroll L. aut Enthalten in Journal of the American Oil Chemist’ Society Springer-Verlag, 1947 29(1952), 9 vom: Sept., Seite 370-372 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:9 month:09 pages:370-372 https://doi.org/10.1007/BF02631461 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 9 09 370-372 |
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10.1007/BF02631461 doi (DE-627)OLC2067982311 (DE-He213)BF02631461-p DE-627 ger DE-627 rakwb eng 660 VZ Stansbury, Mack F. verfasserin aut Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. Peanut Protein Skin Pigment Peanut Meal Peanut Kernel Peanut Skin Hoffpauir, Carroll L. aut Enthalten in Journal of the American Oil Chemist’ Society Springer-Verlag, 1947 29(1952), 9 vom: Sept., Seite 370-372 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:9 month:09 pages:370-372 https://doi.org/10.1007/BF02631461 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 9 09 370-372 |
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10.1007/BF02631461 doi (DE-627)OLC2067982311 (DE-He213)BF02631461-p DE-627 ger DE-627 rakwb eng 660 VZ Stansbury, Mack F. verfasserin aut Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. Peanut Protein Skin Pigment Peanut Meal Peanut Kernel Peanut Skin Hoffpauir, Carroll L. aut Enthalten in Journal of the American Oil Chemist’ Society Springer-Verlag, 1947 29(1952), 9 vom: Sept., Seite 370-372 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:9 month:09 pages:370-372 https://doi.org/10.1007/BF02631461 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 9 09 370-372 |
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10.1007/BF02631461 doi (DE-627)OLC2067982311 (DE-He213)BF02631461-p DE-627 ger DE-627 rakwb eng 660 VZ Stansbury, Mack F. verfasserin aut Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. Peanut Protein Skin Pigment Peanut Meal Peanut Kernel Peanut Skin Hoffpauir, Carroll L. aut Enthalten in Journal of the American Oil Chemist’ Society Springer-Verlag, 1947 29(1952), 9 vom: Sept., Seite 370-372 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:9 month:09 pages:370-372 https://doi.org/10.1007/BF02631461 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 9 09 370-372 |
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10.1007/BF02631461 doi (DE-627)OLC2067982311 (DE-He213)BF02631461-p DE-627 ger DE-627 rakwb eng 660 VZ Stansbury, Mack F. verfasserin aut Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. Peanut Protein Skin Pigment Peanut Meal Peanut Kernel Peanut Skin Hoffpauir, Carroll L. aut Enthalten in Journal of the American Oil Chemist’ Society Springer-Verlag, 1947 29(1952), 9 vom: Sept., Seite 370-372 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:9 month:09 pages:370-372 https://doi.org/10.1007/BF02631461 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 9 09 370-372 |
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Enthalten in Journal of the American Oil Chemist’ Society 29(1952), 9 vom: Sept., Seite 370-372 volume:29 year:1952 number:9 month:09 pages:370-372 |
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estimation of skin content of peanut meals and relative skin pigment content of isolated proteins |
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Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins |
| abstract |
Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. © The American Oil Chemists' Society 1952 |
| abstractGer |
Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. © The American Oil Chemists' Society 1952 |
| abstract_unstemmed |
Summary A method for estimating the skin content of peanut meals and relative skin pigment content of peanut proteins is described. The method is based on the fact that the pigments consist predominantly of a catechol tannin and related compounds which give a red product with characteristic absorption when heated with alcoholic hydrochloric acid. Any residue of red skins imparts color to peanut meals and protein products derived from them. Since this color is objectionable to the use of these products for industrial purposes and may be an important consideration in the future use of extracted peanut meal in foods, the method was applied to meals containing known amounts of skins and to proteins of known processing history. The results obtained indicate that the method may be used to estimate the degree of skin removal in the preparation of peanut meals and also to evaluate proteins for skin pigment content. © The American Oil Chemists' Society 1952 |
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Estimation of skin content of peanut meals and relative skin pigment content of isolated proteins |
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https://doi.org/10.1007/BF02631461 |
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Hoffpauir, Carroll L. |
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