Functionality of succinylated Brazil nut (Bertholletia excelsa HBK) kernel globulin.
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.
Pinto Ramos
Cíntia Maria
CM
Departamento de Tecnologia Química e de Alimentos, Universidade Federal da Paraíba, 58059-000 João Pessoa--Pb, Brazil.
Bora
Pushkar Singh
PS
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
D004655:Emulsions; D005916:Globulins; D010936:Plant Extracts; D010940:Plant Proteins; D013386:Succinates; D014867:Water