The best conditions for producing Brazil nut protein concentrate and isolate from defatted cake were determined. Protein precipitation pH was 3.5-4.0 and protein extraction pH was 9.0. Protein concentrate and isolate yields were 70% and 35%, respectively. They were evaluated according to their properties of solubility, oil and water absorption (%WAC and %OAC), and foaming capacity. They presented high protein solubility in pH 12. Concentrate %WAC and %OAC were twice higher than the isolate. Brazil nut protein concentrate and isolate presented both good functionality, except for a good foaming capacity that was presented only by the isolate.
Brazil nut; cake; protein concentrate; protein isolate; functional properties
