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

Figure 1

Comparison of extraction yields for raw and roasted peanut and hazelnut samples provided by different buffer compositions: PBS (10 mM phosphate buffer saline pH 7.4 + NaCl 0.15 M), Tris·Cl (20 mM Tris·Cl, pH 8.2), urea-TBS (7 M urea + 50 mM Tris·Cl, 150 mM NaCl pH 8 + 25 mM IAA); ammonium bicarbonate (0.1 M ammonium bicarbonate + NaCl 0.15 M).