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

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

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.

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Main Authors: Guimarães,Rita de Cássia Avellaneda, Favaro,Simone Palma, Viana,Antonio Camilo Arguelho, Braga Neto,José Antônio, Neves,Valdir Augusto, Honer,Michael Robin
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007
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spelling oai:scielo:S0101-206120120003000072012-10-11Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)Guimarães,Rita de Cássia AvellanedaFavaro,Simone PalmaViana,Antonio Camilo ArguelhoBraga Neto,José AntônioNeves,Valdir AugustoHoner,Michael Robin Dipteryx alata protein fractions functional properties solubility in vitro digestibility 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.32 n.3 20122012-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007en10.1590/S0101-20612012005000065
institution SCIELO
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country Brasil
countrycode BR
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databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author Guimarães,Rita de Cássia Avellaneda
Favaro,Simone Palma
Viana,Antonio Camilo Arguelho
Braga Neto,José Antônio
Neves,Valdir Augusto
Honer,Michael Robin
spellingShingle Guimarães,Rita de Cássia Avellaneda
Favaro,Simone Palma
Viana,Antonio Camilo Arguelho
Braga Neto,José Antônio
Neves,Valdir Augusto
Honer,Michael Robin
Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
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_sort Guimarães,Rita de Cássia Avellaneda
title Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
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)
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.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2012
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300007
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