Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.)
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008 |
Resumo: | 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. |
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Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.)protein denaturationthermal analysisendothermal peakslegumesBaru (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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008Food Science and Technology v.32 n.1 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000031info:eu-repo/semantics/openAccessGuimarães,Rita de Cássia AvellanedaFavaro,Simone PalmaSouza,Anderson Dias Vieira deSoares,Cláudia MunizNunes,Ângela AlvesOliveira,Lincoln Carlos Silva deHoner,Michael Robineng2012-05-18T00:00:00Zoai:scielo:S0101-20612012000100008Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) |
title |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) |
spellingShingle |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) Guimarães,Rita de Cássia Avellaneda protein denaturation thermal analysis endothermal peaks legumes |
title_short |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) |
title_full |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) |
title_fullStr |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) |
title_full_unstemmed |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) |
title_sort |
Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) |
author |
Guimarães,Rita de Cássia Avellaneda |
author_facet |
Guimarães,Rita de Cássia Avellaneda Favaro,Simone Palma Souza,Anderson Dias Vieira de Soares,Cláudia Muniz Nunes,Ângela Alves Oliveira,Lincoln Carlos Silva de Honer,Michael Robin |
author_role |
author |
author2 |
Favaro,Simone Palma Souza,Anderson Dias Vieira de Soares,Cláudia Muniz Nunes,Ângela Alves Oliveira,Lincoln Carlos Silva de Honer,Michael Robin |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Guimarães,Rita de Cássia Avellaneda Favaro,Simone Palma Souza,Anderson Dias Vieira de Soares,Cláudia Muniz Nunes,Ângela Alves Oliveira,Lincoln Carlos Silva de Honer,Michael Robin |
dc.subject.por.fl_str_mv |
protein denaturation thermal analysis endothermal peaks legumes |
topic |
protein denaturation thermal analysis endothermal peaks legumes |
description |
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. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000031 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.1 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317347733504 |