title: Functionality of succinylated Brazil nut (Bertholletia excelsa HBK) kernel globulin.
abstract: One of the possible ways to improve the utilisation of defatted Brazil nut kernel flour, a by-product of oil extraction industries, is to improve its functional properties by chemical modification as it possesses very modest functional characteristics. Succinylated Brazil nut kernel globulin at 55.8%, 62.4% and 72.0% level showed a positive effect on functionality. The solubility of acylated globulin was improved above pH 4.0 but was reduced in the pH range of 3.0-4.0. Water absorption (1.96-4.00, 4.12, and 4.21 ml/g protein), oil absorption capacity (1.44-2.72, 2.80 and 2.94 ml/g protein) and apparent viscosity of the succinylated globulin increased with increase in the level of succinylation. The extent of modification also influenced emulsifying capacity, which showed a decrease at pH 3.0, but was increased at pH 5.0,7.0 and 9.0. Highest emulsion activity (approximately 63.0%) was observed at pH 3.0, followed by pH 9.0 and pH 7.0 and, least (about 11.8%) at pH 5.0. Emulsion stability also followed similar behaviour as that of emulsion activity. The improved functional properties of succinylated Brazil nut kernel globulin could be explored in a variety of food formulations such as high protein drinks, soups, bakery and meat products as well as in salad dressings and mayonnaise as an emulsifier.
authors.affiliation: Departamento de Tecnologia Química e de Alimentos, Universidade Federal da Paraíba, 58059-000 João Pessoa--Pb, Brazil.
authors.forename: Cíntia Maria
authors.initials: CM
authors.lastname: Pinto Ramos
authors.forename: Pushkar Singh
authors.initials: PS
authors.lastname: Bora
mesh_terms: D000042:Absorption; D031383:Bertholletia / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004655:Emulsions; D005433:Flour; D005916:Globulins / Q000737:chemistry* / Q000502:physiology; D006863:Hydrogen-Ion Concentration; D010936:Plant Extracts; D010940:Plant Proteins / Q000737:chemistry*; D012995:Solubility; D013386:Succinates / Q000378:metabolism; D014783:Viscosity; D014867:Water / Q000378:metabolism
chemical_list: D004655:Emulsions; D005916:Globulins; D010936:Plant Extracts; D010940:Plant Proteins; D013386:Succinates; D014867:Water