Partial characterization of proteins from baru (Dipteryx alata Vog) seeds
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Data
2011-08-30
Autores
da Cruz, Kezia Soares [UNESP]
da Silva, Maraiza Aparecida [UNESP]
de Freitas, Osvaldo
Neves, Valdir Augusto [UNESP]
Título da Revista
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Editor
Wiley-Blackwell
Resumo
BACKGROUND: Baru (Dipteryx alata Vog.) is a fruit distributed throughout the Brazilian savanna and contains a seed with a high protein content, whose properties have been rarely explored. The purpose of this study was to characterize this protein, especially by isolation and quantifying its fractions and measuring some of its molecular properties.RESULTS: Baru seeds contain 244 g kg(-1) protein on a dry weight basis. Solubility profiles showed a preponderance of globulins. This fraction dominated the seed composition, with 61.7 wt% of the total soluble proteins. Albumins and glutelins accounted for 14 and 3.3 wt%, respectively. SDS-PAGE resolution of albumin and globulin showed main bands with molecular weights of 84 kDa and 64,66 and 73 kDa, respectively. The total protein of the flour and the globulin showed values of in vitro digestibility of 85.59% and 90.54%, relative to casein. Total globulin produced only one chromatographic peak, both on Sepharose CL-6B gel filtration and on DEAE-cellulose ion-exchange columns, eluted at a concentration of 0.12 mol L(-1) NaCl.CONCLUSION: The baru seed had high protein content with large quantities of storage proteins. The chromatographic and solubility profiles indicate the predominance of a fraction with characteristics of a legumin-type protein. (C) 2011 Society of Chemical Industry
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Palavras-chave
Dipteryx alata Vog., baru, proteins, fractionation, in vitro digestibility
Como citar
Journal of The Science of Food and Agriculture. Malden: Wiley-blackwell, v. 91, n. 11, p. 2006-2012, 2011.