Biochemical and functional characterization of albumins and globulins of Brosimum alicastrum seeds

Abstract

Anthropological research indicates that Brosimum alicastrum seed, also known as Ramón tree or mojo was one of the staple foods of pre‐Columbian people. Because of world population growth demand alternative source of food, there is an increasing use of B. alicastrum, especially in American continent. In order to contribute to its rational use, this research presents, biochemical and functional characterization of mojo albumins and globulins. Our results demonstrated that these storage proteins are the most abundant protein fractions. Albumins presented good solubility at pH values of 4–9; the best emulsifying activity index (EAI) was found at pH 7 (322.93 m2/g). Globulins showed a high solubility at pH 2 and at a pH range of 5–9; the maximum EAI values (339.30–309.88 m2/g) were found at pH 4–5. Practical applications Brosimum alicastrum seeds have been used a food source since the pre‐Colombian period, however, there is no information about their proteins (albumins, globulins, prolamins, and glutelins). We have found that mojo seeds can be employed as an alternative source of gluten‐free food and can also be used in the development of novel and/or conventional food products because of biochemical and functional properties of their albumins and globulins, main storage proteins.

Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed

“…(2016) found the albumin fraction of African yam bean protein to be more soluble and have better foaming, gelling and oil holding properties than the corresponding protein concentrate. Previous reports have also shown differences in the functional and structural properties of protein fractions from Brosimum alicastrum (González‐González et al., 2020), moringa (Aderinola et al., 2020), hemp (Malomo & Aluko, 2015), lentil and horse gram (Ghumman et al., 2016) seeds.…”

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

“…For the second and third drying methods, we used an electric food dehydrator (Excalibur 3926TB) at 45 °C for 27 h (second method) and at 60 °C for 24 h (third method). Drying temperatures were selected following reported Maya nut drying methodologies [ 16 , 17 ]. The dried seeds were allowed to cool to 25 °C and stored in bottles until further use.…”