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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. |
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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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| Registros recuperados : 10 | |
| 2. |  | MURÚA, M. G.; FOGLIATA, S. V.; HERRERO, M. I.; VERA, M. A.; SÓSA-GOMEZ, D. R. Comparison of biological and reproductive parameters between Helicoverpa zea and Helicoverpa arm¡gera in Argentina. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 27.; CONGRESSO LATINO-AMERICANO DE ENTOMOLOGIA, 10., 2018, Gramado, RS. Saúde, ambiente e agricultura: anais. Santo Antonio de Goiás: SEB: UFSM, 2018. v. 2. resumo. p. 156.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| 4. | | CESNIK, R.; TEIXEIRA, M. F. S.; VERA, M. L.; MORAES, R. de O.; VIDAURRE, T. C. Uma cepa entomopatogênica de colletotrichum gloeosporioides penz, produzida por fermentação no estado sólido. In: Arquivos do Instituto Biológico, São Paulo, v. 71 (supl.): 192-194, 2004. Edição dos anais do XVII Reunião Anual do Instituto Biológico; II Congresso de Iniciação Científica em Ciências Agrárias, Biológicas e Ambientais, São Paulo/SP, 2004.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio Ambiente. |
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| 5. | | MURÚA, M. G.; FOGLIATA, S. V.; HERRERO, M. I.; VERA, M. A.; CASMUZ, A. S.; SÓSA-GOMEZ, D. R. Biological and reproductive parameters of Helicoverpa armigera and Helicoverpa zea reared on artificial diet in Argentina. Bulletin of Insectology, v. 74, n. 1, p. 55-64, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Soja. |
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| 6. | | RULL, J.; ABRAHAM, S.; KOVALESKI, A.; SEGURA, D. F.; ISLAM, A.; WORNOAYPORN; DAMMALAGE, T.; SANTO TOMAS, U.; VERA, M. T. Random mating and reproductive compatibility among Argentinean and Southern Brazilian populations of Anastrepha fraterculus (Diptera: Tephritidae). Bulletin of Entomological Research, London, v. 102, n. 4, p. 435-443, ago. 2012.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 7. | | MARTINS, A. B. N.; MONTEIRO, M. A.; VÉRA, M. J. G.; COSTA, C. J.; RADKE, A. K.; XAVIER, F.; SILVA, R. N. O.; MORAES, D. M. Caracterização da embebição em sementes de amaranto. Informativo ABRATES, Curitiba, v. 23, n. 2, set. 2015. Número especial. Resumo apresentado no XIX Congresso Brasileiro de Sementes, Foz do Iguaçu, 2015.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 8. | | VERA, M. T.; PARANHOS, B. A. J.; COSTA, M. L. Z.; ADRISE, M. N.; DIAS, V. S.; VIRGINIO, J. F.; NAVA, D. E.; URAMOTO, K.; COSTA, K. Z.; FAGIONI, K. M.; LOPES, G. N.; WALDER, J. M. M. Mating compatibility between a laboratory strain and a wild population of Anastrepha fraterculus (Wiedemann) from Brazil. In: INTERNATIONAL SYMPOSIUM ON FRUIT FLIES OF ECONOMIC IMPORTANCE, 8., Valencia, 2010. [Abstracts...] [Valencia]: Universitat Politècnica de Valencia, 2010, p. 243.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 9. | | MARTINS, A. B. N.; COSTA, C. J.; XAVIER, F. da M.; BRUNES, A. P.; DIAS, L. W.; RADKE, A. K.; ELBERHARDT, P. E. da R.; CAVALCANTE, J. A.; VERA, M. J. G.; TUNES, L. V. M. de; MORAES, D. M. de. Accelerated aging test in amaranth (Amaranthus cruentus L.) seeds. Australian Journal of Crop Science, v. 12, n. 3, p. 448-448, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Clima Temperado. |
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| 10. | | AGATA, K.; ALASAAD, S.; ALMEIDA-VAL, V. M. F.; ÁLVAREZ-DIOS, J. A.; BARBISAN, F.; BEADELL, J. S.; BELTRÁN, J. F.; BENÍTEZ, M.; BINO, G.; BLEAY, C.; BLOOR, P.; BOHLMANN, J.; BOOTH, W.; BOSCARI, E.; CACCONE, A.; CAMPOS, T. de; CARVALHO, B. M.; CLIMACO, G. T.; CLOBERT, J.; CONGIU, L.; COWGER, C.; DIAS, G.; DOADRIO, I.; FARIAS, I. P.; FERRAND, N.; FREITAS, P. D.; FUSCO, G.; GALETTI, P. M.; GALLARDO-ESCÁRATE, C.; GAUNT, M. W.; OCAMPO, Z. G.; GONÇALVES, H.; GONZALEZ, E. G.; HAYE, P.; HONNAY, O.; HYSENI, C.; JACQUEMYN, H.; JOWERS, M. J.; KAKEZAWA, A.; KAWAGUCHI, E.; KEELING, C. I.; YE-SEUL, K.; LA SPINA, M.; WAN-OK, L.; LESNIEWSKA, M.; YANG, L.; HAIXIA, L.; XIAOLIN, L.; LOPES, S.; MARTÍNEZ, P.; MEEUS, S.; MURRAY, B. W.; NUNES, A. G.; OKEDI, L. M.; OUMA, J. O.; PARDO, B. G.; PARKS, R.; PAULA-SILVA, M. N.; PEDRAZA-LARA, C.; PERERA, O. P.; PINO-QUERIDO, A.; RICHARD, M.; ROSSINI, B. C.; SAMARASEKERA, N. G.; SÁNCHEZ, A.; SANCHEZ, J. A.; SANTOS C. H. dos A.; SHINOHARA, W.; SORIGUER, R. C.; SOUSA, A. C. B.; SOUSA, C. F. da S.; STEVENS, V. M.; TEJEDO, M.; VALENZUELA-BUSTAMANTE, M.; VLIET, M. S. V. de; VANDEPITTE, K.; VERA, M.; WANDELER, P.; WEIMIN, W.; YONG-JIN, W.; YAMASHIRO, A.; YAMASHIRO, T.; CHANGCHENG, Z. Permanent genetic resources added to molecular ecology. Resources database 1 December 2010-31 January 2011. Molecular Ecology Resources, Oxford, v. 11, n. 3, p. 935-936, May 2011.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Acre. |
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| Registros recuperados : 10 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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