TY - JOUR
T1 - Guava seed protein isolate
T2 - Functional and nutritional characterization
AU - Nicanor, A. Bernardino
AU - Moreno, A. Ortíz
AU - Ayala, A. L.Martínez
AU - Ortíz, G. Dávila
PY - 2001/2
Y1 - 2001/2
N2 - A protein isolate from the guava seed meal (Psidium guajava) was obtained by use of isoelectric precipitation, with 78% extraction yield (extracted protein to that in raw material) and 96.7% protein content of the product. Protein solubilization was done at pH 11.5 and 40C for 30 min, followed by precipitation at its isoelectric point (pH 5). Solubility of the isolate was minimal at pH 4 to 6, and increased below pH 4 and above pH 6. Emulsifying capacity and stability of the emulsion was maximum at pH 8. However, the water and oil absorption capacity, as well as the foaming capacity and foam stability, were relatively low. The essential amino acid profile of the guava seed protein isolate, except for lysine content, is above that proposed in the FAO/WHO pattern for adults. The isolate is also an important source of tryptophan. Its in-vitro protein digestibility was higher than for soybean isolate.
AB - A protein isolate from the guava seed meal (Psidium guajava) was obtained by use of isoelectric precipitation, with 78% extraction yield (extracted protein to that in raw material) and 96.7% protein content of the product. Protein solubilization was done at pH 11.5 and 40C for 30 min, followed by precipitation at its isoelectric point (pH 5). Solubility of the isolate was minimal at pH 4 to 6, and increased below pH 4 and above pH 6. Emulsifying capacity and stability of the emulsion was maximum at pH 8. However, the water and oil absorption capacity, as well as the foaming capacity and foam stability, were relatively low. The essential amino acid profile of the guava seed protein isolate, except for lysine content, is above that proposed in the FAO/WHO pattern for adults. The isolate is also an important source of tryptophan. Its in-vitro protein digestibility was higher than for soybean isolate.
UR - http://www.scopus.com/inward/record.url?scp=0035530453&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4514.2001.tb00725.x
DO - 10.1111/j.1745-4514.2001.tb00725.x
M3 - Artículo
SN - 0145-8884
VL - 25
SP - 77
EP - 90
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
IS - 1
ER -