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

Detalhes bibliográficos
Autor(a) principal: Guimarães,Rita de Cássia Avellaneda
Data de Publicação: 2012
Outros Autores: Favaro,Simone Palma, Viana,Antonio Camilo Arguelho, Braga Neto,José Antônio, Neves,Valdir Augusto, Honer,Michael Robin
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=S0101-20612012000300007
Resumo: 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.
id SBCTA-1_e8b59cf34e747709d530cccef2a4a434
oai_identifier_str oai:scielo:S0101-20612012000300007
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)Dipteryx alataprotein fractionsfunctional propertiessolubilityin vitro digestibilityBaru (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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007Food Science and Technology v.32 n.3 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000065info:eu-repo/semantics/openAccessGuimarães,Rita de Cássia AvellanedaFavaro,Simone PalmaViana,Antonio Camilo ArguelhoBraga Neto,José AntônioNeves,Valdir AugustoHoner,Michael Robineng2012-10-11T00:00:00Zoai:scielo:S0101-20612012000300007Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-10-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
title Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
spellingShingle Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
Guimarães,Rita de Cássia Avellaneda
Dipteryx alata
protein fractions
functional properties
solubility
in vitro digestibility
title_short Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
title_full Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
title_fullStr Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
title_full_unstemmed Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
title_sort Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
author Guimarães,Rita de Cássia Avellaneda
author_facet Guimarães,Rita de Cássia Avellaneda
Favaro,Simone Palma
Viana,Antonio Camilo Arguelho
Braga Neto,José Antônio
Neves,Valdir Augusto
Honer,Michael Robin
author_role author
author2 Favaro,Simone Palma
Viana,Antonio Camilo Arguelho
Braga Neto,José Antônio
Neves,Valdir Augusto
Honer,Michael Robin
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Guimarães,Rita de Cássia Avellaneda
Favaro,Simone Palma
Viana,Antonio Camilo Arguelho
Braga Neto,José Antônio
Neves,Valdir Augusto
Honer,Michael Robin
dc.subject.por.fl_str_mv Dipteryx alata
protein fractions
functional properties
solubility
in vitro digestibility
topic Dipteryx alata
protein fractions
functional properties
solubility
in vitro digestibility
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-09-01
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=S0101-20612012000300007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000065
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.3 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_ 1752126317405405184

Registros relacionados