Thermal study and physico-chemical characterization of some functional properties of guava seeds protein isolate (Psidium guajava)

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dc.contributor.authorFontanari, G. G.
dc.contributor.authorBatistuti, J. P.
dc.contributor.authorBannach, G.
dc.contributor.authorPastre, I. A.
dc.contributor.authorIonashiro, E. Y.
dc.contributor.authorFertonani, F. L.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:24:41Z
dc.date.available2014-05-20T13:24:41Z
dc.date.issued2006-03-01
dc.description.abstractThe guava seed protein isolate ( PI) was obtained from the protein precipitation belonging to the class of the gluteline (Ip 4.5). The conditions for the preparation of the PI were determined by both the solubility curve and simultaneous thermogravimetry-differential thermal analysis (TG-DTA): pH 11.5, absence of NaCl and whiteners and T=( 25 +/- 3) degrees C. Under these conditions a yield of 77.0 +/- 0.4%, protein content of 94.2 +/- 0.3, ashes 0.50 +/- 0.05% and thermal stability, T= 200 degrees C, were obtained. The TG-DTA curves and the PI emulsification capacity study showed the presence of hydrophobic microdomains at pH 11.5 and 3.0 suggesting a random coil protein conformation and, to pH 10.0, an open protein conformation. The capacity of emulsification (CE), in the absence of NaCl, was verified for: 1 - pH 3.0 and 8.5, using the IP extracted at pH 10.0 and 11.5, CE >= 343 +/- 5 g of emulsified oil/g of protein; 2 - pH 6.60 just for the PI obtained at pH 11.5, CE >= 140 +/- 8 g of emulsified oil/g of protein.en
dc.description.affiliationUNESP, Fac Ciências Farmaceut, Araraquara, Brazil
dc.description.affiliationUNESP, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.affiliationUNESP, DQCA IBILCE, Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespUNESP, Fac Ciências Farmaceut, Araraquara, Brazil
dc.description.affiliationUnespUNESP, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.affiliationUnespUNESP, DQCA IBILCE, Sao Jose do Rio Preto, Brazil
dc.format.extent709-713
dc.identifierhttp://dx.doi.org/10.1007/s10973-005-6802-9
dc.identifier.citationJournal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 83, n. 3, p. 709-713, 2006.
dc.identifier.doi10.1007/s10973-005-6802-9
dc.identifier.issn1388-6150
dc.identifier.lattes2453255846842174
dc.identifier.urihttp://hdl.handle.net/11449/7736
dc.identifier.wosWOS:000236616400032
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry
dc.relation.ispartofjcr2.209
dc.relation.ispartofsjr0,587
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectglutelinspt
dc.subjectguava seedpt
dc.subjectprotein isolatept
dc.subjectTG-DTApt
dc.subjectTG/DTGpt
dc.titleThermal study and physico-chemical characterization of some functional properties of guava seeds protein isolate (Psidium guajava)en
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.lattes2453255846842174
unesp.author.orcid0000-0002-8790-5069[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Química e Ciências Ambientais - IBILCE