Please use this identifier to cite or link to this item: 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
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