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http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/511| Functional properties of Ditaxis heterantha proteins | |
| MARIA EUGENIA JARAMILLO FLORES RODOLFO HERNANDEZ GUTIERREZ JUAN CARLOS MATEOS DIAZ HUGO ESPINOSA ANDREWS Ana Paulina Barba de la Rosa JOSE OCTAVIO RODILES LOPEZ SOCORRO JOSEFINA VILLANUEVA RODRIGUEZ EUGENIA DEL CARMEN LUGO CERVANTES | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| doi: 10.1002/fsn3.34 | |
| "Ditaxis heteranthais a plant of the Euphorbiaceae family that grows in semiaridregions of Mexico. It produces yellow pigmented seeds that are used for color-ing of foods. The seeds contain about 20% of proteins. Proteins ofD. heteran-thawere extracted and fractionated on the basis of solubility. Three mainprotein fractions were obtained: glutelins, 488+-0.5; albumins, 229+-2; andtotal globulins, 160+-1 g/kg. The amino acid profile was evaluated for eachfraction and protein isolated, where the protein isolate contains essential aminoacids such as Val, Phe, Tyr, and Leu. A calorimetric study showed that globu-lins and glutelins have a high denaturing temperature between 100 and 106°C,while albumins showed a denaturing temperature at 76°C. The protein isolateand its fractions exhibited functional properties: the isolated protein demon-strated good oil-holding capacity of 40.7 g/kg. Foam capacity (FC) and foamstability (FS) were observed principally in glutelins and globulins where FCmaximum was 330% and the FS was 28 min. The emulsifying capacity wasobserved in the same fractions of glutelins and globulins, followed by albumins.However, the glutelin fraction in particular was the only fraction that exhibitedemulsifying stability at pH 5, 6, and 7. Gelling capacity was observed in albu-mins and globulins. This study indicated that protein isolated fromD. heteran-thacould be used in food formulations due to its essential amino acid profile.Glutelin could be used as an emulsifying additive. Additionally, glutelin andglobulin were stable at temperatures above 100°C; this is an important factor infood industry, principally in heat processes". | |
| Wiley Periodicals, Inc. | |
| 2013-05 | |
| Artículo | |
| Food Science & NutritionVolume 1, Issue 3 | |
| Inglés | |
| Estudiantes Investigadores | |
| CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA | |
| Aparece en las colecciones: | ARTICULOS |
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