Effect of Protein Oxidation on the Conformational Properties of Peanut Protein Isolate

Table 1

Protein carbonyl and free sulphydryl of PPI incubated with increasing concentration of AAPH for 24 h at 37°C.

AAPH (mM)	Carbonyl (nmol/mg)	Free SH (nmol/mg)
Control	3.93±0.13^a	4.82±0.10^e,f
0	4.12±0.09^b	4.95±0.07^f
0.04	4.19±0.06^b	4.69±0.06^e
0.20	4.21±0.08^b	4.35±0.08^d
0.50	4.16±0.06^b	3.98±0.10^c
1.00	4.52±0.11^c	3.74±0.08^b
3.00	4.57±0.11^c	3.68±0.13^b
5.00	4.77±0.12^d	3.18±0.09^a

Values in the same row followed by different letters are significantly different (𝑃<0.05).