Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
RAMOS, Cíntia Maria Pinto and BORA, Pushkar Singh. Functional characterization of acetylated Brazil nut (Bertholletia excelsa HBK) kernel globulin. Ciênc. Tecnol. Aliment. [online]. 2004, vol.24, n.1, pp. 134-138. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612004000100024.
Defatted Brazil nut kernel flour, a rich source of high quality proteins, is presently being utilized in the formulation of animal feeds. One of the possible ways to improve its utilization for human consumption is through improvement in its functional properties. In the present study, changes in some of the functional properties of Brazil nut kernel globulin were evaluated after acetylation at 58.6, 66.2 and 75.3% levels. The solubility of acetylated globulin was improved above pH 6.0 but was reduced in the pH range of 3.0-4.0. Water and oil absorption capacity, as well as the viscosity increased with increase in the level of acetylation. Level of modification also influenced the emulsifying capacity: decreased at pH 3.0, but increased at pH 7.0 and 9.0. Highest emulsion activity (approximately 62.2%) was observed at pH 3.0 followed by pH 9.0 and pH 7.0 and least (about 11.8%) at pH 5.0. Emulsion stability also followed similar behavior as that of emulsion activity.
Keywords : Brazil nut kernel globulin; chemical modification; acetylation; and functional properties.