Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.)

Food Science and Technology (Campinas)

Rita De Cássia Avellaneda Guimarães²  Simone Palma Favaro²  Anderson Dias Vieira De Souza²  Cláudia Muniz Soares²  Ângela Alves Nunes²  Lincoln Carlos Silva De Oliveira¹  Michael Robin Honer² 

[1] ,Universidade Católica Dom BoscoCampo Grande MS ,Brasil

关键词: protein denaturation;    thermal analysis;    endothermal peaks;    legumes;    desnaturação proteica;    análises térmicas;    picos endotérmicos;    leguminosas;   

DOI  :  10.1590/S0101-20612012005000031

来源: SciELO

【 摘 要 】

Baru (Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal, concentrate, and protein isolate. The protein concentrate was extracted at pH 10, followed by a precipitation at the isoelectric point to obtain the isolate that was spray dried. The thermogravimetric curves were obtained under a nitrogen atmosphere with a 100 mL/minutes flow. The initial, final and peak temperatures and mass loss were analyzed. Within the performed temperature ranges studied, the defatted meal and concentrate presented four steps of mass loss, while the isolate showed only two steps. The protein content of defatted meal from Baru nuts was higher than that of the isolate. On the other hand, there was a reduction in enthalpy, which suggests that the process applied to obtain the baru concentrate and isolate led to protein denaturation.

【 授权许可】

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