ABSTRACT The subunit composition, and thermal and molecular conformation properties of arachin from six peanut varieties are characterized and compared. The thermal and molecular conformation properties including the thermal stability, steady flow properties, surface hydrophobicity, and sulfhydryl content were determined. Two groups of arachin were identified: one containing the 35.5 kDa subunit and the other one without this specific subunit. The results showed that arachin with the 35.5 kDa subunit was more heat-sensitive (Tonset <100°C), had a significant lower initial denaturation temperature, less disulfide bonds, and more hydrophobic groups. The arachin without the 35.5 kDa subunit was less heat-sensitive to temperature (Tonset >100°C), and a more compact globular structure. The presence or absence of 35.5 kDa subunit in arachin significantly influenced the thermal and molecular conformation properties of arachin. Furthermore, the 35.5 kDa subunit was sequenced by Q-TOF and identified as an isoform of Ara h3. This study can provide useful information for processing peanut protein products with good thermal stability and hypoallergenic properties.

中文翻译：

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六种花生酸的结构和热特性：35.5 kDa 亚基的影响

摘要 表征和比较了六个花生品种花生的亚基组成、热和分子构象特性。测定了热和分子构象特性，包括热稳定性、稳定流动特性、表面疏水性和巯基含量。鉴定了两组花生：一组含有 35.5 kDa 亚基，另一组不含该特定亚基。结果表明，具有 35.5 kDa 亚基的花生四烯酸对热更敏感（Tonset <100°C），具有显着更低的初始变性温度、更少的二硫键和更多的疏水基团。没有 35.5 kDa 亚基的花生对温度的热敏感性较低（Tonset >100°C），球状结构更紧凑。35 的存在与否。花生中的 5 kDa 亚基显着影响了花生的热和分子构象特性。此外，通过 Q-TOF 对 35.5 kDa 亚基进行测序并鉴定为 Ara h3 的同种型。该研究可为加工具有良好热稳定性和低过敏性的花生蛋白产品提供有用的信息。