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. 2018 Jul 27;6(6):1706–1714. doi: 10.1002/fsn3.742

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© 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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(a) The anion exchange chromatography of Ara h 1 from crude peanuts using DEAE Fast Flow as column (1.6 cm * 25 cm). (b) The SDS‐PAGE analysis of the fractions, the letter M represent the protein maker, the numbers 1–2 represent the fractions collected from chromatography. (c) The anion exchange chromatography of Ara h 1 from boiled peanuts. (d) The SDS‐PAGE analysis of the corresponding fractions. (e) The anion exchange chromatography of Ara h 1 from fried peanuts. (f) The SDS‐PAGE analysis of collected fractions