Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

Abstract

RESUMENSe evaluaron las propiedades tecnofuncionales y biológicas de harina, aislado proteico, albúminas y globulinas de semillas de Inga paterno, incluyendo solubilidad proteica, capacidad de absorción de agua y aceite, capacidad espumante y emulsionante, poder reductor de hierro (FRAP) y capacidad inhibitoria de la Enzima Convertidora de Angiotensina (ECA-I). Los resultados muestran que las globulinas presentan mayor solubilidad proteica, capacidad emulsionante y de absorción de aceite; mientras que las albúminas mejor capacidad de absorción de agua, mientras que el aislado proteico mostro mejor capacidad espumante. Estas propiedades fueron dependientes del pH. El FRAP fue de entre 3 y 30% de (0,1-0,3 mg proteína/mL) en todas las muestras, mientras que la actividad de inhibitoria de la ECA-I (0,3 mg proteína/mL) se presentó en harina y aislado proteico, existiendo diferencia estadísticamente significativa (p < 0,05) debido al tratamiento en ambos ensayos. La incorporación de proteínas de semillas de Inga paterno a formulaciones alimenticias podría mejorar sus propiedades tecnofuncionales y su actividad biológica.Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno ABSTRACT Inga paterno seeds techno-functional and biological properties of flour, protein isolate, albumins and globulins were evaluated. Protein solubility, water and oil absorption capacity, foaming and emulsifying capacity and stability, FRAP and inhibitory capacity ACE-I were including. Globulins had the highest protein solubility, emulsifying capacity and fat absorption capacity; while albumins showed better water absorption capacity. Protein isolate had higher values at foaming capacity. Techno-functional properties were pH dependent. The tested samples showed values between 3 and 30% of FRAP (0.1-0.3 mg protein/mL). Furthermore, flour and protein isolate showed inhibitory activity of ACE-I (0.3 mg protein/mL). Incorporation of Inga paterno proteins seed to food formulations could improve its techno-functional properties and biological activity. ARTICLE HISTORY

Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

“…Then, when looking at each cultivar protein fingerprint, it could be possible to assert that the structural differences directly affect the technical and functional capacity to produce gel, foams or emulsions [31].…”

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

“…Therefore, the consumer demand for new food alternatives with additional health‐promoting functions has increased (Jiménez‐Colmenero, Sánchez‐Muniz, & Olmedilla‐Alonso, ). This trend has forced the meat industry to reformulate meat products by reducing the amounts of some compounds typically present in these foods, such as animal fat and salt content, and incorporating other natural alternative ingredients, like legumes, starches, grains, seafood, fungi, and oleaginous seeds (Parniakov et al, ; Piñero et al, ; Sánchez‐Mendoza, Ruiz‐Ruiz, Dávila‐Ortiz, & Jiménez‐Martínez, ; Serdaroglu, ). However, this reformulation must meet the nutritional demands of consumers, but without significantly affecting the taste or organoleptic characteristics of traditional products (Leroy, Scholliers, & Amilien, ).…”

“…present in these foods, such as animal fat and salt content, and incorporating other natural alternative ingredients, like legumes, starches, grains, seafood, fungi, and oleaginous seeds (Parniakov et al, 2018;Piñero et al, 2008;Sánchez-Mendoza, Ruiz-Ruiz, Dávila-Ortiz, & Jiménez-Martínez, 2017;Serdaroglu, 2006). However, this reformulation must meet the nutritional demands of consumers, but without significantly affecting the taste or organoleptic characteristics of traditional products (Leroy, Scholliers, & Amilien, 2015).…”

CHARACTERIZATION OF THE RAMON TREE SEED (Brosimum alicastrum Swartz.) AS A POTENTIAL FOOD SOURCE

“…Globulins contribute to the nutritional quality of grains. In terms of functional properties, globulins have higher protein solubility, emulsifying capacity, and oil absorption capacity, whereas albumins have better water absorption capacity and foaming capacity for product preparation (Sánchez-Mendoza et al, 2017). Ramon seed, on the other hand, contains a low concentration of prolamins and glutelins, as well as a low concentration of extracted soluble protein (Rosa et al, 2000).…”