Effects of the Varietal Diversity and the Thermal Treatment on the Protein Profile of Peanuts and Hazelnuts

Figure 3

Typical electrophoretic profile of different peanut varieties (SDS-PAGE, 15% polyacrylamide gel). (a) Comparison of protein extracts from raw and roasted samples of three different varieties Virginia, Zambia, and China; the black arrows highlight the differences in protein profile induced by the roasting process for each variety; the bands marked with numbers (1–8) were subjected to LC-MS/MS analysis for protein identification. (b) Excerpt of the previous profile comparing profiles of raw peanut samples as a function of the variety (the red arrows show the main differences).

(a)

(b)