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| 7. | | CORREA, M. P. F.; KATO, A. K.; ESCOBAR, J. R.; CANTO, A. C. O estado atual de conhecimentos sobre a cultura do guaraná. In: SIMPÓSIO DO TRÓPICO ÚMIDO, 1., 1984, Belém, PA. Anais. Belém, PA: EMBRAPA-CPATU, 1986. v. 4, p. 265-280. (EMBRAPA-CPATU. Documentos, 36). v.4 Culturas perenes.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 9. | | CANTO, A. C. B. do; MARQUES, R.; LEITE, F. F. G. D.; SILVEIRA, J. G. da; DONAGEMMA, G. K.; RODRIGUES, R. de A. R. Land use and cover maps for Mato Grosso from 1985 to 2019. In: WORKSHOP ON BIOSYSTEMS ENGINEERING - WEB 6.0, 6., 2020, Niterói. Proceedings... Niterói: AGRHA, 2020. p. 74-77.| Biblioteca(s): Embrapa Solos. |
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| 10. | | OLIVEIRA, B. R.; CANTO, A. C. V. da C. S.; TORRES FILHO, R. de A.; TORREZAN, R.; FREITAS, M. Q. de. Análise sensorial de filés de peito de frango tipo caipira submetidos à alta pressão hidrostática. Higiene Alimentar, São Paulo, v. 25, n. 194/195, p. 1090-1091, mar./abr. 2011. Edição dos Trabalhos apresentados no V Congresso Latino Americano e XI Congresso Brasileiro de Higienistas de Alimentos, I Encontro Nacional de Vigilância de Zoonoses e Agravos Causados por Animais de Interesse à Saúde Pública, III...| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | CANTO, A. C. V. C. S.; LIMA, B. R. C. C.; CRUZ, A. G.; LÁZARO, C. A.; FREITAS, D. G. C.; FARIA, J. A. F.; TORREZAN, R.; FREITAS, M. Q.; SILVA, T. P. J. Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat. Meat Science, v. 91, n. 3, p. 255-260, Jul. 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | SILVEIRA, J. G. da; ASSAD, L. T.; OLIVEIRA NETO, S. N. de; BONET, M. S.; CANTO, A. C. B. do; CORDEIRO, F. R.; LEITE, F. F. G. D.; MUÑOZ, A. M.; SANTOS, R. R. dos; RODRIGUES, R. de A. R. Implementation of low-carbon technology in the Brazilian Amazon. In: WORLD CONGRESS ON INTEGRATED CROP-LIVESTOCK-FORESTRY SYSTEMS, 2., 2021. WCCLF 2021 proceedings. Brasília, DF: Embrapa, 2021. p. 893-899. WCCLF 2021. Evento online.| Biblioteca(s): Embrapa Solos. |
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| 14. | | LEITE, F. F. G. D.; DONAGEMMA, G. K.; TEIXEIRA, P. C.; DONAGEMMA, R. A.; CANTO, A. C. B. do; BALIEIRO, F. de C.; MARTINS, G. S.; SILVA, L. D. B. da. The impact of water from sand pit lakes on plant growth, soil, and leachate. Water, Air, & Soil Pollution, v. 231, 268, 2020.| Biblioteca(s): Embrapa Solos. |
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| 15. | | CANTO, A. C. V. S.; COSTA-LIMA, B. R. C.; SUMAN, S. P.; MONTEIRO, M. L. G.; MARSICO, E. T.; CONTE-JUNIOR, C. A.; FRANCO, R. M.; SALIM, A. P. A. A.; TORREZAN, R.; SILVA, T. J. P. Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure. LWT - Food Science and Technology, v. 63, p. 872-877, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | SILVEIRA, J. G. da; OLIVEIRA NETO, S. N. de; CANTO, A. C. B. do; LEITE, F. F. G. D.; CORDEIRO, F. R.; ASSAD, L. T.; SILVA, G. C. C.; MARQUES, R. de O.; CARDOSO, M. S. L. D.; FERREIRA, I. G. M.; CONCEIÇÃO, M. C. G. da; RODRIGUES, R. de A. R. Land use, land cover change and sustainable intensification of agriculture and livestock in the Amazon and the Atlantic Forest in Brazil. Sustainability, v. 14, n. 5, 2563, 2022.| Biblioteca(s): Embrapa Solos. |
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| 17. | | SANTOS, C. M. P. P.; HÜTHER, C. M.; SILVA, M. V. D. V. D.; MORAES, J. B.; CARVALHO, L. F.; VALLE, T. R. S.; CANTO, A. C. B.; PAGE, R. M.; FERREIRA, R. A.; CECCHIN, D.; LAMEIRA, O. A.; MACHADO, T. B.; PEREIRA, C. R. Photochemical efficiency of photosystem in Carapichea ipecacuanha under shading in different seasons of the year. In: BRAZILIAN CONGRESS OF PLANT PHYSIOLOGY, 16., 2017, São Pedro, SP. Abstract book. [S.l.]: SBFV, 2017.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 18. | | SILVEIRA, J. G. da; ASSAD, L. T.; OLIVEIRA NETO, S. N. de; BONET, M. S.; LEITE, F. F. G. D.; CANTO, A. C. B. do; CORDEIRO, F. R.; MUÑOZ, A. M.; RAMOS, M. B. de C.; RODRIGUES, R. de A. R. Selection of species for implantation in low-carbon technology in the Brazilian Atlantic Forest. In: WORLD CONGRESS ON INTEGRATED CROP-LIVESTOCK-FORESTRY SYSTEMS, 2., 2021. WCCLF 2021 proceedings. Brasília, DF: Embrapa, 2021. p. 738-743. WCCLF 2021. Evento online.| Biblioteca(s): Embrapa Solos. |
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| 19. | | NOGUEIRA, L. T.; SANTOS, C. M. P. P. dos; LAMEIRA, O. A.; CECCHIN, D.; CORREIA, D. M.; CANTO, A. C. B. do; PAGE, R. M.; ANDRADE, H. V.; MACHADO, T. de B.; PEREIRA, C. R.; ARGE, L. W. P.; HÜTHER, C. M. Déficit hídrico em plantas de Carapichea ipecacuanha. In: WORKSHOP DE ENGENHARIA DE BIOSSISTEMAS, 3., 2017, Niterói. Anais... Niterói: Agrah Consultoria, 2017. p. 245.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 19 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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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Circulação/Nível: |
A - 1 |
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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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