In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

dc.creatorDenadai, SMS
dc.creatorHiane, PA
dc.creatorMarangoni, S
dc.creatorBaldasso, PA
dc.creatorde Oliveira Miguel, AMR
dc.creatorMacedo, MLR
dc.date2007
dc.dateJUL-SEP
dc.date2014-11-17T19:21:23Z
dc.date2015-11-26T17:41:51Z
dc.date2014-11-17T19:21:23Z
dc.date2015-11-26T17:41:51Z
dc.date.accessioned2018-03-29T00:23:40Z
dc.date.available2018-03-29T00:23:40Z
dc.identifierCiencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 3, n. 535, n. 543, 2007.
dc.identifier0101-2061
dc.identifierWOS:000254832700019
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/69365
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/69365
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/69365
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1287127
dc.descriptionSapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent.
dc.description27
dc.description3
dc.description535
dc.description543
dc.languageen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationCiencia E Tecnologia De Alimentos
dc.relationCiencia Tecnol. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectprotein digestibility
dc.subjectantinutritional factors
dc.subjectglobulins
dc.subjectproteinases
dc.subjectLecithys pisonis
dc.subjectCowpea Vigna-unguiculata
dc.subjectTrypsin-inhibitor
dc.subjectSeeds
dc.subjectPurification
dc.subjectLectin
dc.titleIn vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
dc.typeArtículos de revistas


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