Protein solubility of jackfruit seed flour: pH and salt concentration influence
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8896 |
Resumo: | Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined with the effect of pH and sulfate, chloride and trisodium citrate salt concentration variations. Protein solubility was higher in more acidic (pH =2.0) and alkaline (8.0≤ pH ≥10.0) mediums, in the absence of salts. It was also verified that the best solubility conditions under pH 2.0 using trisodium citrate was at 0.25 mol/L; and for pH 6.0, it was 1.0 mol/L. For sodium chloride, the best conditions occurred at 0.25 mol/L for pH 2.0, 6.0 and 10.0; and the best solubility values using sodium sulfate under pH 4.0 and 8.0 was 0.25 mol/L; and 0.50 mol/L under pH 6.0 and 10.0. Jackfruit seeds flour can be used as an alternative source of edible protein and as a substitute for products already available in the market. |
| id |
UNIFEI_1b7b6edf4f17af48a7c8e73e38f00ddf |
|---|---|
| oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/8896 |
| network_acronym_str |
UNIFEI |
| network_name_str |
Research, Society and Development |
| repository_id_str |
|
| spelling |
Protein solubility of jackfruit seed flour: pH and salt concentration influenceSolubilidad proteica de la harina de yaca: influencia del pH y la concentración de salSolubilidade de proteínas da farinha do caroço de jaca: influência do pH e da concentração de salArtocarpus integrifolia L.Isoeletric pointSodium saltsJackfruitSolubility.Artocarpus integrifolia L.Punto isoeléctricoSales de sódioYacaSolubilidade.Artocarpus integrifolia L.JacaPonto isoelétricoSais de sódioSolubilidade.Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined with the effect of pH and sulfate, chloride and trisodium citrate salt concentration variations. Protein solubility was higher in more acidic (pH =2.0) and alkaline (8.0≤ pH ≥10.0) mediums, in the absence of salts. It was also verified that the best solubility conditions under pH 2.0 using trisodium citrate was at 0.25 mol/L; and for pH 6.0, it was 1.0 mol/L. For sodium chloride, the best conditions occurred at 0.25 mol/L for pH 2.0, 6.0 and 10.0; and the best solubility values using sodium sulfate under pH 4.0 and 8.0 was 0.25 mol/L; and 0.50 mol/L under pH 6.0 and 10.0. Jackfruit seeds flour can be used as an alternative source of edible protein and as a substitute for products already available in the market.La solubilidad es una propiedad físico-química fundamental de las proteínas debido a su importancia sobre otras propiedades proteicas en los alimentos. Las características de solubilidad en agua determinan las condiciones adecuadas para la extracción y el fraccionamiento de proteínas en los alimentos. En este estudio, se determinó la solubilidad proteica de la harina de yaca (Artocarpus integrifolia L.) combinando el efecto de las variaciones de pH y las concentraciones de sulfato, cloruro y citrato trisódico. La solubilidad de la proteína fue mayor en medios más ácidos (pH = 2.0) y alcalinos (8.0≤ pH ≥10.0), en ausencia de sales. También se encontró que las mejores condiciones de solubilidad a pH 2.0 con citrato trisódico fueron 0.25 mol/L; y a pH 6.0 fue de 1.0 mol/L. Para el cloruro de sodio, las mejores condiciones ocurrieron a 0.25 mol/L para pH 2.0, 6.0 y 10.0; y los mejores valores de solubilidad usando sulfato de sodio a pH 4.0 y 8.0 fueron 0.25 mol/L; y 0,50 mol/L a pH 6,0 y 10,0. La harina de yaca puede utilizarse como fuente alternativa de proteína comestible y como sustituto de productos ya disponibles en el mercado.A solubilidade é uma propriedade físico-química fundamental das proteínas devido à sua importância sobre outras propriedades proteicas nos alimentos. As características de solubilidade em água determinam as condições adequadas de extração e fracionamento de proteínas nos alimentos. Neste estudo, a solubilidade proteica da farinha do caroço de jaca (Artocarpus integrifolia L.) foi determinada combinando-se o efeito das variações de pH e concentrações de sulfato, cloreto e citrato trissódico. A solubilidade das proteínas foi maior em meios mais ácidos (pH = 2,0) e alcalinos (8,0≤ pH ≥10,0), na ausência de sais. Verificou-se também que as melhores condições de solubilidade em pH 2,0 com citrato trissódico foi 0,25 mol/L; e em pH 6,0 foi 1,0 mol/L. Para o cloreto de sódio, as melhores condições ocorreram em 0,25 mol/L para pH 2,0, 6,0 e 10,0; e os melhores valores de solubilidade usando sulfato de sódio sob pH 4,0 e 8,0 foram 0,25 mol/L; e 0,50 mol/L sob pH 6,0 e 10,0. A farinha do caroço de jaca pode ser utilizada como fonte alternativa de proteína comestível e como substituta de produtos já disponíveis no mercado.Research, Society and Development2020-10-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/889610.33448/rsd-v9i10.8896Research, Society and Development; Vol. 9 No. 10; e7579108896Research, Society and Development; Vol. 9 Núm. 10; e7579108896Research, Society and Development; v. 9 n. 10; e75791088962525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/8896/8169Copyright (c) 2020 Calila Teixeira Santos; Glece Milene Santana Gomes; Priscilla Amaral Nascimento; Olga Reinert Ramos Gandolfi; Rafael da Costa Ilhéu Fontan; Cristiane Martins Veloso; Renata Cristina Ferreira Bonomohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Calila TeixeiraGomes, Glece Milene SantanaNascimento, Priscilla AmaralGandolfi, Olga Reinert RamosFontan, Rafael da Costa IlhéuVeloso, Cristiane MartinsBonomo, Renata Cristina Ferreira2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8896Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:16.105251Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Protein solubility of jackfruit seed flour: pH and salt concentration influence Solubilidad proteica de la harina de yaca: influencia del pH y la concentración de sal Solubilidade de proteínas da farinha do caroço de jaca: influência do pH e da concentração de sal |
| title |
Protein solubility of jackfruit seed flour: pH and salt concentration influence |
| spellingShingle |
Protein solubility of jackfruit seed flour: pH and salt concentration influence Santos, Calila Teixeira Artocarpus integrifolia L. Isoeletric point Sodium salts Jackfruit Solubility. Artocarpus integrifolia L. Punto isoeléctrico Sales de sódio Yaca Solubilidade. Artocarpus integrifolia L. Jaca Ponto isoelétrico Sais de sódio Solubilidade. |
| title_short |
Protein solubility of jackfruit seed flour: pH and salt concentration influence |
| title_full |
Protein solubility of jackfruit seed flour: pH and salt concentration influence |
| title_fullStr |
Protein solubility of jackfruit seed flour: pH and salt concentration influence |
| title_full_unstemmed |
Protein solubility of jackfruit seed flour: pH and salt concentration influence |
| title_sort |
Protein solubility of jackfruit seed flour: pH and salt concentration influence |
| author |
Santos, Calila Teixeira |
| author_facet |
Santos, Calila Teixeira Gomes, Glece Milene Santana Nascimento, Priscilla Amaral Gandolfi, Olga Reinert Ramos Fontan, Rafael da Costa Ilhéu Veloso, Cristiane Martins Bonomo, Renata Cristina Ferreira |
| author_role |
author |
| author2 |
Gomes, Glece Milene Santana Nascimento, Priscilla Amaral Gandolfi, Olga Reinert Ramos Fontan, Rafael da Costa Ilhéu Veloso, Cristiane Martins Bonomo, Renata Cristina Ferreira |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Santos, Calila Teixeira Gomes, Glece Milene Santana Nascimento, Priscilla Amaral Gandolfi, Olga Reinert Ramos Fontan, Rafael da Costa Ilhéu Veloso, Cristiane Martins Bonomo, Renata Cristina Ferreira |
| dc.subject.por.fl_str_mv |
Artocarpus integrifolia L. Isoeletric point Sodium salts Jackfruit Solubility. Artocarpus integrifolia L. Punto isoeléctrico Sales de sódio Yaca Solubilidade. Artocarpus integrifolia L. Jaca Ponto isoelétrico Sais de sódio Solubilidade. |
| topic |
Artocarpus integrifolia L. Isoeletric point Sodium salts Jackfruit Solubility. Artocarpus integrifolia L. Punto isoeléctrico Sales de sódio Yaca Solubilidade. Artocarpus integrifolia L. Jaca Ponto isoelétrico Sais de sódio Solubilidade. |
| description |
Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined with the effect of pH and sulfate, chloride and trisodium citrate salt concentration variations. Protein solubility was higher in more acidic (pH =2.0) and alkaline (8.0≤ pH ≥10.0) mediums, in the absence of salts. It was also verified that the best solubility conditions under pH 2.0 using trisodium citrate was at 0.25 mol/L; and for pH 6.0, it was 1.0 mol/L. For sodium chloride, the best conditions occurred at 0.25 mol/L for pH 2.0, 6.0 and 10.0; and the best solubility values using sodium sulfate under pH 4.0 and 8.0 was 0.25 mol/L; and 0.50 mol/L under pH 6.0 and 10.0. Jackfruit seeds flour can be used as an alternative source of edible protein and as a substitute for products already available in the market. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-10-18 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8896 10.33448/rsd-v9i10.8896 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/8896 |
| identifier_str_mv |
10.33448/rsd-v9i10.8896 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8896/8169 |
| dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
| publisher.none.fl_str_mv |
Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 10; e7579108896 Research, Society and Development; Vol. 9 Núm. 10; e7579108896 Research, Society and Development; v. 9 n. 10; e7579108896 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| instname_str |
Universidade Federal de Itajubá (UNIFEI) |
| instacron_str |
UNIFEI |
| institution |
UNIFEI |
| reponame_str |
Research, Society and Development |
| collection |
Research, Society and Development |
| repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
| repository.mail.fl_str_mv |
rsd.articles@gmail.com |
| _version_ |
1797052660797407232 |