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Food Science and Technology (Campinas)

Print version ISSN 1678-457X

Abstract

GUIMARAES, Rita de Cássia Avellaneda et al. Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog). Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.3, pp. 464-470.  Epub June 07, 2012. ISSN 1678-457X .  http://dx.doi.org/10.1590/S0101-20612012005000065.

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

Keywords : Dipteryx alata; protein fractions; functional properties; solubility; in vitro digestibility.

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