期刊
FOOD BIOSCIENCE
卷 40, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2021.100908
关键词
Acrocomia aculeata; Macauba; Bocaiuva; Sulfur-containing amino acids; Kernel press cake; Protein solubility
资金
- German Federal Ministry of Education and Research (BMBF) under the program Bioeconomy International [031B0282]
This study characterized the main protein fractions of Macauba kernels, with globulins identified as the major protein fraction rich in essential amino acids, especially methionine and cysteine. These findings suggest that Macauba kernel proteins could be a valuable source to complement diets based on pulses and oilseeds.
Macauba palm (Acrocomia aculeata L.) fruits are emerging sources to produce high-quality oils from pulp and kernels. Yet, the protein-rich press cake from the kernels remains underutilized, mainly due to lacking knowledge of protein composition and properties. Therefore, our aim was to characterize the main protein fractions of Macauba kernels. The globulins were the major protein fraction (58.5% of storage proteins), which were further separated into 11 S and 7 S globulins. The subunits of both globulins presented heterogeneity in isoelectric point (5.3-8.3), revealing genetic polymorphism. The 7 S globulins were soluble at low ionic strength (0.1 mol/L), whereas the 11 S globulins required higher salt concentration (0.50-0.75 mol/L) for solubilization, independent on selected salt types. Both globulins were rich in essential amino acids, especially methionine and cysteine, making Macauba kernel proteins a valuable source to complement diets based on pulses and oilseeds.
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