Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd.

Food Science and Technology (Campinas)

Priscila A. Hiane²  Paulo Aparecido Baldasso¹  Sérgio Marangoni¹  Maria Lígia R. Macedo¹ 

[1] ,Universidade Federal de Mato Grosso do Sul CCBS Departamento de Tecnologia de Alimentos e Saúde PúblicaCampo Grande MS

关键词: kernel;    Acrocomia aculeata;    globulin;    glutelin;    chemical analysis;    digestibility;    amêndoa;    Acrocomia aculeata;    globulina;    glutelina;    análise química;    digestibilidade;   

DOI  :  10.1590/S0101-20612006000300031

来源: SciELO

【 摘 要 】

Protein characterization and results of proximate composition and mineral analyses of fruit kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd., are reported. The kernels presented high contents of oil (51.7%), protein (17.6%) and fiber (15.8%). The seeds´ soluble proteins were isolated according to their solubility. The main separated proteins were globulins (53.5%) and glutelins (40.0%). Moreover, the presence of low molecular mass proteases in these two fractions was shown by the SDS-PAGE method. The assays of protease-inhibitory and hemagglutinating activities showed that bocaiuva´s protein fractions were not resistant to trypsin or chymotrypsin activities and that both had low lectin content. The globulin in vitro digestibility assay resembled a casein standard. Neither globulin nor glutelin enzymatic hydrolyses increased significantly (p < 0.05) after heat treatment. Threonine and lysine are the most limiting amino acids, respectively from two major protein fractions of the bocaiuva kernel, globulin (47.1% amino acid score) and glutelin (49.5% amino acid score), in terms of the theoretical profiles for children in the age range of 2 to 5 years recommended by the FAO/WHO. Bocaiuva kernels are found to be rich in calcium, phosphorus and manganese compared to some fruit nuts such as cashew and coconut.

【 授权许可】

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