Proteins Of Cupuacu Seeds (theobroma Grandiflorum Schum) And Changes During Fermentation And Roasting [proteínas Da Semente De Cupuaçu E Alterações Devidas à Fermentação E à Torração]

dc.creatorCarvalho A.V.
dc.creatorGarcia N.H.P.
dc.creatorFarfan J.A.
dc.date2008
dc.date2015-06-30T19:26:39Z
dc.date2015-11-26T14:38:49Z
dc.date2015-06-30T19:26:39Z
dc.date2015-11-26T14:38:49Z
dc.date.accessioned2018-03-28T21:44:08Z
dc.date.available2018-03-28T21:44:08Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 28, n. 4, p. 986 - 993, 2008.
dc.identifier1012061
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-61349094617&partnerID=40&md5=dd2ff35f07181584331b8f6ba5a5e658
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/106234
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106234
dc.identifier2-s2.0-61349094617
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1249752
dc.descriptionCupuacu (Theobroma grandiflorum Schum) is a native fruit from northern Brazil with great economic potential. Its productive chain is currently sustained by the pulp market. The seed, treated as a by-product of the pulp industrialization, presents considerably protein content. However, very little or nothing is known on its eletrophoretic profile and amino acids, the main protein fractions and alterations due to the fermentation and toasting. The objective of this study was to characterize protein changes in cupuacu seeds, fermented beans, and roasted beans, through the analysis of the electrophoresis profiles, aminograms, and protein fractionations based on solubility. Fermentation and ro asting promoted a slight reduction in the total protein and amino acid contents. The seeds and fermented beans presented four main protein bands with 15.5, 20.4, 27.1, and 33.6 kDa. The beans submitted to fermentation followed by roasting presented only one strong protein band with an apparent molecular weight of 21.0 kDa. The extractions for protein fractionation based on solubility did not result in pure protein fractions. Four main bands were observed in all isolated protein fractions. The 21.1 kDa band was predominant in all cases. This band is apparently very similar to the albumin fraction of cocoa, whose apparent molecular weight is 21.3 kDa.
dc.description28
dc.description4
dc.description986
dc.description993
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dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleProteins Of Cupuacu Seeds (theobroma Grandiflorum Schum) And Changes During Fermentation And Roasting [proteínas Da Semente De Cupuaçu E Alterações Devidas à Fermentação E à Torração]
dc.typeArtículos de revistas


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