Artículos de revistas
Functional properties of Ditaxis heterantha proteins
Autor
EUGENIA DEL CARMEN LUGO CERVANTES
Institución
Resumen
Ditaxis heterantha is a plant of the Euphorbiaceae family that grows in semiarid
regions of Mexico. It produces yellow pigmented seeds that are used for coloring
of foods. The seeds contain about 20% of proteins. Proteins of D. heterantha
were extracted and fractionated on the basis of solubility. Three main
protein fractions were obtained: glutelins, 488 0.5; albumins, 229 2; and
total globulins, 160 1 g/kg. The amino acid profile was evaluated for each
fraction and protein isolated, where the protein isolate contains essential amino
acids such as Val, Phe, Tyr, and Leu. A calorimetric study showed that globulins
and glutelins have a high denaturing temperature between 100 and 106°C,
while albumins showed a denaturing temperature at 76°C. The protein isolate
and its fractions exhibited functional properties: the isolated protein demonstrated
good oil-holding capacity of 40.7 g/kg. Foam capacity (FC) and foam
stability (FS) were observed principally in glutelins and globulins where FC
maximum was 330% and the FS was 28 min. The emulsifying capacity was
observed in the same fractions of glutelins and globulins, followed by albumins.
However, the glutelin fraction in particular was the only fraction that exhibited
emulsifying stability at pH 5, 6, and 7. Gelling capacity was observed in albumins
and globulins. This study indicated that protein isolated from D. heterantha
could be used in food formulations due to its essential amino acid profile.
Glutelin could be used as an emulsifying additive. Additionally, glutelin and
globulin were stable at temperatures above 100°C; this is an important factor in
food industry, principally in heat processes.