In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
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.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2007
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oai:scielo:S0101-206120070003000182007-10-29In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinasesDenadai,Sandra Maria SilveiraHiane,Priscila AikoMarangoni,SergioBaldasso,Paulo AparecidoMiguel,Ana Maria Rauen de OliveiraMacedo,Maria Lígia Rodrigues protein digestibility antinutritional factors globulins proteinases Lecithys pisonis 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.27 n.3 20072007-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018en10.1590/S0101-20612007000300018 |
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Denadai,Sandra Maria Silveira Hiane,Priscila Aiko Marangoni,Sergio Baldasso,Paulo Aparecido Miguel,Ana Maria Rauen de Oliveira Macedo,Maria Lígia Rodrigues |
| spellingShingle |
Denadai,Sandra Maria Silveira Hiane,Priscila Aiko Marangoni,Sergio Baldasso,Paulo Aparecido Miguel,Ana Maria Rauen de Oliveira Macedo,Maria Lígia Rodrigues In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases |
| author_facet |
Denadai,Sandra Maria Silveira Hiane,Priscila Aiko Marangoni,Sergio Baldasso,Paulo Aparecido Miguel,Ana Maria Rauen de Oliveira Macedo,Maria Lígia Rodrigues |
| author_sort |
Denadai,Sandra Maria Silveira |
| title |
In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases |
| title_short |
In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases |
| title_full |
In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases |
| title_fullStr |
In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases |
| title_full_unstemmed |
In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases |
| title_sort |
in vitro digestibility of globulins from sapucaia (lecythis pisonis camb.) nuts by mammalian digestive proteinases |
| description |
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. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2007 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018 |
| work_keys_str_mv |
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| _version_ |
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