Doc.

No : KMPL/PUNCH-MANI/R&D-Freeze
Rev. No : 00
FREEZING PEANUTS SOP
Date : 17.09.2021
Page |1

Abstract:

The freezing process creates structural reformation in peanut protein enhance its texture
profile by crystallization and reverse crystallization process.

Principle:

Frozen peanuts with high alanine and relatively low cysteine, lysine, glutamate and
glutamine improve the chance of successful protein crystallization by using techniques like Surface
Entropy Reduction or engineering in crystal contacts, which avoid disulfide-mediated aggregation,
and intrinsic protein flexibility.

Apparatus:

Peanuts, Deep freezer (-80°C) and Brookfield CT3 texture analyser

Calibration of texture analysis:

CT3 Texture analyser is fitted with suitable contact arm and calibrated with reference object
and software.

Procedure:

 Java and Bold peanuts at desirable quantity are soaked in water for 1 hour and blanched


Prepared by Approved by