Beatriz Noyola-Altamirano, L. Méndez-Lagunas, J. Rodríguez-Ramírez, S. Sandoval-Torres, Laura Victoria Aquino-González, L. G. Barriada-Bernal
{"title":"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","authors":"Beatriz Noyola-Altamirano, L. Méndez-Lagunas, J. Rodríguez-Ramírez, S. Sandoval-Torres, Laura Victoria Aquino-González, L. G. Barriada-Bernal","doi":"10.37527/2022.72.3.005","DOIUrl":null,"url":null,"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.","PeriodicalId":8390,"journal":{"name":"Archivos Latinoamericanos De Nutricion","volume":null,"pages":null},"PeriodicalIF":0.5000,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds\",\"authors\":\"Beatriz Noyola-Altamirano, L. Méndez-Lagunas, J. Rodríguez-Ramírez, S. Sandoval-Torres, Laura Victoria Aquino-González, L. G. Barriada-Bernal\",\"doi\":\"10.37527/2022.72.3.005\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":8390,\"journal\":{\"name\":\"Archivos Latinoamericanos De Nutricion\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.5000,\"publicationDate\":\"2022-10-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Archivos Latinoamericanos De Nutricion\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.37527/2022.72.3.005\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Archivos Latinoamericanos De Nutricion","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.37527/2022.72.3.005","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds
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.
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).