Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

Food Science and Technology (Campinas)

Rita De Cássia Avellaneda Guimarães²  Simone Palma Favaro²  Antonio Camilo Arguelho Viana²  José Antônio Braga Neto¹  Valdir Augusto Neves¹  Michael Robin Honer² 

[1] ,Universidade Católica Dom Bosco Program in Biotechnology Campo Grande MS ,Brazil

关键词: Dipteryx alata;    protein fractions;    functional properties;    solubility;    in vitro digestibility;    Dipteryx alata;    frações proteicas;    propriedades funcionais;    solubilidade;    digestibilidade in vitro;   

DOI  :  10.1590/S0101-20612012005000065

来源: SciELO

【 摘 要 】

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

【 授权许可】

CC BY   
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