Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

Abstract

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

Effect of Debittering Methods on the Proximate Composition Sensory and Functional Properties of Orange (Citrus Sinensis) Seed Flour

“…The debittering methods increased the protein content of orange seed flour. Defatting increased protein concentration [16]. Similar observation was reported by [17] [18].…”

Nutritional quality and bioactive compounds of partially defatted baru almond flour

“…The autoclaved BAF produced in this study was partially defatted and its lipid content is higher than the value reported by Guimarães et al (2012) that carried out a preliminary study is favorable to health because the high consumption of sodium is an important dietary factor that increases chronic diseases risk . Dther oilseeds, such as almond, peanut and Brazil nut are mineral sources, mainly calcium, iron and zinc .…”

“…Baru oil extraction is handmade, performed in cooperatives by mechanical pressing, and generates the partially defatted baru almond flour (BAF), which is commercialized for animal feed. BAF presents nutritional relevance, mainly due to its high protein contents (49 g/100g) and ashes (5 g/100g) (Guimarães et al, 2012). However, there are no studies on bioactive potential and protein quality of this flour.…”

Proteins of Bacuri almonds: nutritional value and in vivo digestibility

“…Brazilian Cerrado almonds have been widely studied; and some such as baru (Fernandes et al, 2010;Guimarães et al, 2012;Czedera et al, 2012) and the bocaiuva (Hiane et al, 2006) have high content of quality protein. Bacuri (Scheelea phalerata Mart.…”