ABSTRACT
Seeds of the Guiana-chestnut (Pachira aquatica Aubl.) contain almonds with excellent oil content and a significant percentage ofproteins. The aim of this study was to determine some properties of proteins from Guiana-chestnut almonds in order to propose its use in the food industry. The content of lipids was of 46.62%, of proteins 13.75%,and in the form of cake, it has showed a protein rate of 28.27%. Two protein isolates were obtained, IP2.0 and IP 10.0, resulting from two pH conditions (2.0 and 10.0). To obtain the protein isolates, the contents of extracted proteins were of 38.52% for IP 2.0 and of 82.06% for IP 10.0. The rates of proteins recovered byisoelectric precipitation were of 23.35% for IP 2.0 and of 70.94% for PI 10.0 at pH 5.0. The functionalproperties exhibited minimum solubility at isoelectric point pH 5.0, being higher at acidic and alkaline isoelectric point pH. The best water and oil absorption capacities were for IP 10.0. The emulsifying properties were dependent on pH for both isolates, and PI 10.0 showed better results. The functional propertiesstudied allow the use of protein isolates in food products that require high solubility such as bakery products, pastain general, dehydrated soups and sauces; products that require high performance in oil absorption suchas simulated meat; and products that require emulsifying power.
Guiana-chestnut; protein; protein isolate; functional properties
