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Physico‐Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu ( Theobroma grandiflorum Schum) Seed
Author(s) -
Carvalho A.V.,
García N.H.P.,
AmayaFarfán J.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00156.x
Subject(s) - chemistry , solubility , food science , emulsion , protein isolate , water holding capacity , chromatography , organic chemistry
Defatted flour, protein concentrate, and protein isolate obtained from Amazonian cupuassu seeds were evaluated for their solubility properties, water and oil retention capacity, foam formation and stability, gelling properties, emulsifying ability, and emulsion stability. The protein contents of defatted flour, the concentrate, and the isolate were 27.65%, 31.18%, and 64.29%, respectively. As expected, the protein isolate exhibited higher solubility than the protein concentrate, achieving more than 90% solubility at pH 8.0. The flour and the protein concentrate, however, showed excellent water and oil retention capacities. High emulsifying capacity at pH 7.0 was also observed for all 3 products: 987 mL oil/g, 977 mL oil/g, and 1380 mL oil/g for the flour, protein concentrate, and protein isolate, respectively. Gelling properties were not exhibited by any of the products, but all of them exhibited good utilization potential, not only to enrich other foods but also to enhance relevant functional properties.