In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

Food Science and Technology (Campinas)

Sandra Maria Silveira Denadai²  Priscila Aiko Hiane¹  Sergio Marangoni¹  Paulo Aparecido Baldasso¹  Ana Maria Rauen De Oliveira Miguel¹  Maria Lígia Rodrigues Macedo¹ 

[1] ,Universidade Federal de Mato Grosso do Sul Centro de Ciências Biológicas e da Saúde Departamento de MorfofisiologiaCampo Grande MS ,Brasil

关键词: protein digestibility;    antinutritional factors;    globulins;    proteinases;    Lecithys pisonis;    digestibilidade protéica;    fatores antinutricionais;    globulinas;    proteinases;    Lecithys pisonis;   

DOI  :  10.1590/S0101-20612007000300018

来源: SciELO

【 摘 要 】

Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent.

【 授权许可】

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