Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications

Prunus serotine seed, was processed to produce a defatted flour (71.07 +/- 2.10% yield) without hydrocyanic acid. The total protein was 50.94 +/- 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall impression (6.31) was at 50% flour substitution. Its nutritional composition stood out for its protein and fiber contents 12.50% and 0.93%, respectively. Protein concentrate (PsPC) was elaborated (81.44 +/- 7.74% protein) from defatted flour. Emulsifying properties of PsPC were studied in emulsions at different mass fractions; phi = 0.002, 0.02, 0.1, 0.2, and 0.4 through physicochemical analysis and compared with whey protein concentrate (WPC). Particle size in emulsions increased, as did oil content, and results were reflected in microscope photographs. PsPC at phi 0.02 showed positive results along the study, reflected in the microphotograph and emulsifying stability index (ESI) test (117.50 min). At phi 0.4, the lowest ESI (29.34 min), but the maximum emulsifying activity index (EAI) value (0.029 m(2)/g) was reached. WPC had an EAI value higher than PsPC at phi >= 0.2, but its ESI were always lower in all mass fraction values. PsPC can compete with emulsifiers as WPC and help stabilize emulsions.