Effect of alternative processes on the yield and physicochemical characterization of protein concentrates from Amaranthus cruentus

dc.creatorBejarano-Lujan, DL
dc.creatorNetto, FM
dc.date2010
dc.dateJUN
dc.date2014-11-19T19:14:16Z
dc.date2015-11-26T17:08:18Z
dc.date2014-11-19T19:14:16Z
dc.date2015-11-26T17:08:18Z
dc.date.accessioned2018-03-28T23:56:55Z
dc.date.available2018-03-28T23:56:55Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 43, n. 5, n. 736, n. 743, 2010.
dc.identifier0023-6438
dc.identifierWOS:000275709600002
dc.identifier10.1016/j.lwt.2009.11.013
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63739
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63739
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63739
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1280325
dc.descriptionThree different different processes for the preparation of amaranth protein concentrates (APCs) were investigated with respect to the yield and physicochemical characteristics The first was the conventional process for isolating protein (standard process), the second included an acid washing step prior to protein extraction (acid washing process) and the third included heating (50 degrees C) during the alkaline extraction step (thermal process) The protein yields were 178 and 25.6% for the acid washing and thermal processes, respectively The concentrates were analyzed by SUS-PAGE, free sulfhydryl groups (SH), differential scanning calorimetry (DSC), size-exclusion high performance liquid chromatography (SE-HPLC), solubility in water and in 005 mol L (1) NaCl at pH 3.0, 45 and 7.0, phenolic compounds content and color parameters. The results indicated that the acid washing process had positive effects on the composition, color parameters, protein solubility and thermal stability of the concentrates. The thermal process also brought about positive effects on the characteristics of the proteins and color parameters although it negatively affected solubility due to the formation of high molar mass aggregates The conventional process, when compared with the thermal and acid washing processes, adversely affected the properties evaluated. (C) 2009 Elsevier Ltd. All rights reserved.
dc.description43
dc.description5
dc.description736
dc.description743
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationLwt-food Science And Technology
dc.relationLWT-Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectAmaranth protein concentrates
dc.subjectPhenolic compounds
dc.subjectProtein-phenolic interaction
dc.subjectThermal properties
dc.subjectProtein solubility
dc.subjectPhenolic-compounds
dc.subjectIsoelectric Precipitation
dc.subjectFunctional-properties
dc.subjectAntioxidant Activity
dc.subjectCanola Protein
dc.subjectExtraction
dc.subjectGlobulins
dc.subjectFlours
dc.titleEffect of alternative processes on the yield and physicochemical characterization of protein concentrates from Amaranthus cruentus
dc.typeArtículos de revistas


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