View More View Less
  • 1 UNESP Faculdade de Ciências Farmacêuticas Araraquara Brasil Araraquara Brasil
  • 2 UNESP Instituto de Química Araraquara Brasil CP. 355 14801-970 SP Araraquara Brasil CP. 355 14801-970 SP
  • 3 DQCA-IBILCE-UNESP S. J. Rio Preto Brasil S. J. Rio Preto Brasil
Restricted access

Abstract  

The guava seed protein isolate (PI) was obtained from the protein precipitation belonging to the class of the gluteline (Ip 4.5). The conditions for the preparation of the PI were determined by both the solubility curve and simultaneous thermogravimetry-differential thermal analysis (TG-DTA): pH 11.5, absence of NaCl and whiteners and T=(253)C. Under these conditions a yield of 77.00.4%, protein content of 94.20.3, ashes 0.500.05% and thermal stability, T=200C, were obtained. The TG-DTA curves and the PI emulsification capacity study showed the presence of hydrophobic microdomains at pH 11.5 and 3.0 suggesting a random coil protein conformation and, to pH 10.0, an open protein conformation. The capacity of emulsification (CE), in the absence of NaCl, was verified for: 1 – pH 3.0 and 8.5, using the IP extracted at pH 10.0 and 11.5, CE≥3435 g of emulsified oil/g of protein; 2 – pH 6.60 just for the PI obtained at pH 11.5, CE≥1408 g of emulsified oil/g of protein.

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Nov 2020 2 0 0
Dec 2020 2 0 0
Jan 2021 0 1 1
Feb 2021 0 0 0
Mar 2021 0 0 0
Apr 2021 1 0 0
May 2021 0 0 0