INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Functional properties from the Guava seed glutelins
Autor/es:
BERNARDINO-NICANOR, A., SCILINGO, A.A., AÑÓN, M.C., DÁVILA ORTIZ, G.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Referencias:
Año: 2005 vol. 53 p. 3613 - 3617
ISSN:
0021-8561
Resumen:
Five guava seed glutelin extracts were obtained with different buffer solutions: Na2B4O7 alone (Glut.Bo)
or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both
(Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield
of glutelins corresponded to the Glut.BoSDS extract (81.9% dry basis) and the lower to Glut.Bo (6.8%).
The functional properties of the five guava seed glutelin extracts were determined. Glut.BoSDS,
Glut.BoSDS2-ME, and Glut.Na showed high values for several properties, including surface
hydrophobicity (7.7, 10.8, and 0.6, respectively), solubility at pH 10 (91.1, 77.9, and 96.7, respectively),
water-holding capacity at pH 3.6 (1.7, 2.5, and 2.8, respectively), emulsifying activity index (pH 10;
503.5, 238.2, and 838.0, respectively), and foaming properties (pH 10; V0 ) 0.14, 0.25, and 0.19,
respectively; Vmax ) 6.1, 5.59, and 4.51, respectively; t1/2 ) 266, 255.3, and 94 s, respectively). These
results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins
a structure that facilitated the development of their functional properties.2B4O7 alone (Glut.Bo)
or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both
(Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield
of glutelins corresponded to the Glut.BoSDS extract (81.9% dry basis) and the lower to Glut.Bo (6.8%).
The functional properties of the five guava seed glutelin extracts were determined. Glut.BoSDS,
Glut.BoSDS2-ME, and Glut.Na showed high values for several properties, including surface
hydrophobicity (7.7, 10.8, and 0.6, respectively), solubility at pH 10 (91.1, 77.9, and 96.7, respectively),
water-holding capacity at pH 3.6 (1.7, 2.5, and 2.8, respectively), emulsifying activity index (pH 10;
503.5, 238.2, and 838.0, respectively), and foaming properties (pH 10; V0 ) 0.14, 0.25, and 0.19,
respectively; Vmax ) 6.1, 5.59, and 4.51, respectively; t1/2 ) 266, 255.3, and 94 s, respectively). These
results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins
a structure that facilitated the development of their functional properties.0 ) 0.14, 0.25, and 0.19,
respectively; Vmax ) 6.1, 5.59, and 4.51, respectively; t1/2 ) 266, 255.3, and 94 s, respectively). These
results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins
a structure that facilitated the development of their functional properties.max ) 6.1, 5.59, and 4.51, respectively; t1/2 ) 266, 255.3, and 94 s, respectively). These
results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins
a structure that facilitated the development of their functional properties.