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A protein concentrate obtained from defatted mango seed meal by alkaline extraction followed by isoelectric precipitation was evaluated for its functional properties. The protein, fat, ash, and total carbohydrate contents of the protein concentrate were 70.04%, 4.03%, 3.82%, and 22.11%, respectively. The water and oil absorption capacities, emulsification capacity, and least gelation concentration for the protein concentrate were 11.54 g/g protein, 3.20 g/g protein, 169.70 mL/g protein, and 3.0%, respectively. The emulsion activity, emulsion stability, foam capacity, foam stability and gel formation of the protein concentrate were affected by the pH. According to the obtained results, the protein concentrate from mango seeds could be used as an ingredient in bakery products, processed meat, mayonnaise, dressings, jelly, and desserts.

Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.)