Isolation and characterization of a peanut maturity-associated protein

Using reversed-phase high-performance liquid chromatography (RP-HPLC), the peanut protein profile was shown to be related to the maturity, drying time , and drying procedure of the peanut. Differences were seen between (a) imm ature and mature seeds for untreated and windrow-dried peanuts, (b) untreat ed and windrow-dried peanuts for immature and mature seeds, and (c) windrow -and stackpole-dried peanuts. The most pronounced HPLC peak that increased in size as the peanut matured and decreased in size with longer drying time s was isolated and identified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and electrospray ionization mass spectrometry to have a mol ecular weight of 62 500. Since maturity is related to the sensory quality o f peanuts, this protein may be a marker for peanuts that will produce a hig her quality flavor when roasted.