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- Title
Functionality of succinylated Brazil nut (Bertholletia excelsa HBK) kernel globulin.
- Authors
Pinto Ramos, Cíntia Maria; Bora, Pushkar Singh
- Abstract
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.
- Subjects
PHYSICAL &; theoretical chemistry; COMPARATIVE studies; EMULSIONS; FOOD; GLOBULINS; HYDROGEN-ion concentration; RESEARCH methodology; MEDICAL cooperation; PLANT proteins; PLANTS; RESEARCH; SOLUBILITY; VISCOSITY; WATER; PLANT extracts; EVALUATION research; ABSORPTION; ACYCLIC acids
- Publication
Plant Foods for Human Nutrition, 2005, Vol 60, Issue 1, p1
- ISSN
0921-9668
- Publication type
journal article
- DOI
10.1007/s11130-005-2533-0