Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds

IF 0.5 4区医学 Q4 NUTRITION & DIETETICS

Archivos Latinoamericanos De Nutricion Pub Date : 2022-10-30 DOI:10.37527/2022.72.3.005

Beatriz Noyola-Altamirano, L. Méndez-Lagunas, J. Rodríguez-Ramírez, S. Sandoval-Torres, Laura Victoria Aquino-González, L. G. Barriada-Bernal

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引用次数: 0

Abstract

Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from Leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe Leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59’21’’N 96°43’26’’O) during the months of February-April 2021.The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of Leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins.

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银合欢种子浓缩物和蛋白质组分的技术功能特性及抗氧化能力

引言：植物蛋白在食品系统中的应用是基于其功能特性。对从银合欢种子中分离的蛋白质组分（白蛋白、球蛋白7S/11S、谷蛋白和醇溶蛋白）的保水性、保油性、发泡性、乳化性/稳定性以及抗氧化性进行了评价。目的：评价银合欢成熟种子浓缩物和蛋白质组分的功能特性和抗氧化能力。材料和方法：2021年2月至4月，在墨西哥瓦哈卡州（16°59'21''N 96°43'26''O）收集并评估成熟的银合欢种子。通过等电沉淀（pH=9，pH=4）分离浓缩蛋白。根据蛋白质、球蛋白、谷蛋白和醇溶蛋白在不同提取液中的溶解特性，对其进行了分离。结果：蛋白质组分以谷蛋白为主（75.88%），未发现脯氨酸。谷蛋白组分的含油量最高（0.93±0.08mL g-1）。蛋白组分具有最高的保水能力（2.53±0.15mL g-1）、发泡能力和泡沫稳定性（分别为71.83±1.26%和70.00±0.00%）以及抗氧化能力（18.09±0.88%）。结论：与其他商业植物蛋白一样，银合欢种子的浓缩物和蛋白质组分表现出不同的技术功能和抗氧化特性，值得食品工业关注。

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来源期刊

Archivos Latinoamericanos De Nutricion 医学-营养学

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： Archivos Latinoamericanos de Nutrición (ALAN) is the official publication of the Sociedad Latinoamericana de Nutición (SLAN), for the dissemination of knowledge in the fields of food and nutrition, principally throughout the American Hemisphere. Articles in Spanish, English, Portuguese and French are accepted, both from the Society members and from nonmembers, in the following categories: 1. General articles (critical scientific reviews); 2. Research articles (originals); 3. Papers in applied nutrition (analytical results from intervention programs and discussion of reconmendations of practical application), and 4. Letters to Editor (short comments of general interest or about scientific facts and results previously published in Archives).