Pinto Ramos Cíntia Maria, Bora Pushkar Singh
Departamento de Tecnologia Química e de Alimentos, Universidade Federal da Paraíba, 58059-000 João Pessoa--Pb, Brazil.
Plant Foods Hum Nutr. 2005 Mar;60(1):1-6. doi: 10.1007/s11130-005-2533-0.
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.
提高脱脂巴西坚果仁粉（油脂提取行业的一种副产品）利用率的一种可能方法，是通过化学改性来改善其功能特性，因为它目前的功能特性非常有限。琥珀酰化程度为55.8%、62.4%和72.0%的巴西坚果仁球蛋白对功能特性有积极影响。酰化球蛋白在pH值高于4.0时溶解度提高，但在pH值3.0 - 4.0范围内降低。随着琥珀酰化程度的增加，琥珀酰化球蛋白的吸水率（1.96 - 4.00、4.12和4.21毫升/克蛋白质）、吸油能力（1.44 - 2.72、2.80和2.94毫升/克蛋白质）和表观粘度都有所增加。改性程度也影响乳化能力，在pH值3.0时乳化能力降低，但在pH值5.0、7.0和9.0时增加。在pH值3.0时观察到最高的乳化活性（约63.0%），其次是pH值9.0和7.0，在pH值5.0时最低（约11.8%）。乳化稳定性也呈现出与乳化活性类似的趋势。琥珀酰化巴西坚果仁球蛋白改善后的功能特性可用于多种食品配方中，如高蛋白饮料、汤品、烘焙食品和肉类产品，以及作为沙拉酱和蛋黄酱中的乳化剂。
