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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/08/2022 |
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Data da última atualização: |
31/08/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LESSA, V. L.; OMURA, M. H.; PACHECO, S.; OLIVEIRA, E. B. DE; BARROS, F. A. R. DE. |
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Afiliação: |
VINÍCIUS LOPES LESSA, UNIVERSIDADE FEDERAL DE VIÇOSA; MICHELE HARUMI OMURA, UNIVERSIDADE FEDERAL DE VIÇOSA; SIDNEY PACHECO, CTAA; EDUARDO BASÍLIO DE OLIVEIRA, UNIVERSIDADE FEDERAL DE VIÇOSA; FREDERICO AUGUSTO RIBEIRO DE BARROS, UNIVERSIDADE FEDERAL DE VIÇOSA. |
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Título: |
Obtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeata) kernel protein isolate. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Research International, v. 161, e 11848, p. 1-13, 2022. |
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DOI: |
https://doi.org/10.1016/j.foodres.2022.111848 |
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Idioma: |
Inglês |
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Conteúdo: |
The consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-functional properties. MenosThe consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-func... Mostrar Tudo |
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Palavras-Chave: |
Capacidade de retenção de óleo; Gelling propertie; Hidrofobicidade; Isoelectric precipitation; Oil holding capacity; Precipitação isoelétrica; Propriedade gelificante. |
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Thesagro: |
Macaúba; Propriedade Físico-Química; Proteína Vegetal; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Hydrophobicity; Plant-based foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02670naa a2200349 a 4500
001 2145927
005 2022-08-31
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2022.111848$2DOI
100 1 $aLESSA, V. L.
245 $aObtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeata) kernel protein isolate.$h[electronic resource]
260 $c2022
520 $aThe consumption of plant proteins is increasing worldwide. These proteins have an important role in human nutrition as well as in the technological properties of foods. Thus, there is a great interest in exploring new sources of plant proteins, such as macauba (Acrocomia aculeata), which is a promising tropical palm tree, native to Brazil, whose fruits are rich in oil, proteins and dietary fiber. Hence, the objective of this work was to obtain and evaluate the physico-chemical and techno-functional properties of the macauba kernel protein isolate (MKPI). Defatted macauba kernel flour was obtained and used to produce the MKPI by isoelectric precipitation. Then, the proximate composition, amino acid profile, and physico-chemical and techno-functional properties of the MKPI were determined. The MKPI stood out for its high protein content (94.9%) and high levels of arginine (16.21%) and glutamate (20.84%). The MKPI average isoelectric point was at pH 4.9 and its proteins showed low solubility in the pH range from 4.0 to 6.0. Moreover, the hydrophobicity of MKPI proteins was higher at pH 3.5 than at pH 7.0, and they had higher oil holding capacity (153.77%) than water holding capacity (97.29%). Regarding the MKPI emulsifying and gelling properties, emulsions with 0.5% and 1.0% of MKPI remained stable during storage and the minimum gelling concentration was 14%. Thus, the MKPI has a great potential to be produced and used by the food industry due to its nutritional and techno-functional properties.
650 $aFood technology
650 $aHydrophobicity
650 $aPlant-based foods
650 $aMacaúba
650 $aPropriedade Físico-Química
650 $aProteína Vegetal
650 $aTecnologia de Alimento
653 $aCapacidade de retenção de óleo
653 $aGelling propertie
653 $aHidrofobicidade
653 $aIsoelectric precipitation
653 $aOil holding capacity
653 $aPrecipitação isoelétrica
653 $aPropriedade gelificante
700 1 $aOMURA, M. H.
700 1 $aPACHECO, S.
700 1 $aOLIVEIRA, E. B. DE
700 1 $aBARROS, F. A. R. DE
773 $tFood Research International$gv. 161, e 11848, p. 1-13, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Acre. |
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Data corrente: |
09/01/2012 |
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Data da última atualização: |
02/05/2023 |
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Tipo da produção científica: |
Circular Técnica |
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Autoria: |
RAPOSO, A.; TEIXEIRA, R. B. |
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Afiliação: |
ANDREA RAPOSO, CPAF-AC; RENATA BELTRAO TEIXEIRA, CPAF-AC. |
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Título: |
Metodologia científica: cultivo in vitro de unha-de-gato. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Rio Branco, AC: Embrapa Acre, 2011. |
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Páginas: |
5 p. |
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Série: |
(Embrapa Acre. Circular técnica, 57). |
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ISSN: |
0100-9915 |
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Idioma: |
Português |
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Conteúdo: |
O uso da unha-de-gato como produto comercial (fitoterápico) apresenta algumas dificuldades, entre elas a falta de homogeneidade na constituição química das plantas comercializadas. Esse problema ocorre pelo fato da matéria-prima ser proveniente de áreas naturais sem nenhum controle de qualidade. Nesse sentido, a tecnologia de clonagem in vitro, apoiada por um trabalho de seleção de características desejáveis, poderá contribuir para a obtenção de plantas com maior homogeneidade e de qualidade garantida. |
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Palavras-Chave: |
Cultivo in vitro; Micropopagation; Plantas medicinales; Unha-de-gato. |
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Thesagro: |
Cultura In Vitro; Micropropagação; Planta medicinal; Unha de Gato. |
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Thesaurus NAL: |
In vitro culture; Medicinal plants; Uncaria guianensis; Uncaria tomentosa. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/99059/1/24058.PDF
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Marc: |
LEADER 01340nam a2200301 a 4500
001 1912085
005 2023-05-02
008 2011 bl uuuu u0uu1 u #d
022 $a0100-9915
100 1 $aRAPOSO, A.
245 $aMetodologia científica$bcultivo in vitro de unha-de-gato.
260 $aRio Branco, AC: Embrapa Acre$c2011
300 $a5 p.
490 $a(Embrapa Acre. Circular técnica, 57).
520 $aO uso da unha-de-gato como produto comercial (fitoterápico) apresenta algumas dificuldades, entre elas a falta de homogeneidade na constituição química das plantas comercializadas. Esse problema ocorre pelo fato da matéria-prima ser proveniente de áreas naturais sem nenhum controle de qualidade. Nesse sentido, a tecnologia de clonagem in vitro, apoiada por um trabalho de seleção de características desejáveis, poderá contribuir para a obtenção de plantas com maior homogeneidade e de qualidade garantida.
650 $aIn vitro culture
650 $aMedicinal plants
650 $aUncaria guianensis
650 $aUncaria tomentosa
650 $aCultura In Vitro
650 $aMicropropagação
650 $aPlanta medicinal
650 $aUnha de Gato
653 $aCultivo in vitro
653 $aMicropopagation
653 $aPlantas medicinales
653 $aUnha-de-gato
700 1 $aTEIXEIRA, R. B.
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Embrapa Acre (CPAF-AC) |
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