Partial characterization of proteins from baru (Dipteryx alata Vog) seeds

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dc.contributor.authorda Cruz, Kezia Soares [UNESP]
dc.contributor.authorda Silva, Maraiza Aparecida [UNESP]
dc.contributor.authorde Freitas, Osvaldo
dc.contributor.authorNeves, Valdir Augusto [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-20T13:23:42Z
dc.date.available2014-05-20T13:23:42Z
dc.date.issued2011-08-30
dc.description.abstractBACKGROUND: 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 Industryen
dc.description.affiliationUniv São Paulo, UNESP, Dept Food & Nutr, Fac Pharmaceut Sci, BR-05508 São Paulo, Brazil
dc.description.affiliationUniv São Paulo, Dept Pharmaceut Sci, Fac Pharmaceut Sci, BR-05508 São Paulo, Brazil
dc.description.affiliationUnespUniv São Paulo, UNESP, Dept Food & Nutr, Fac Pharmaceut Sci, BR-05508 São Paulo, Brazil
dc.description.sponsorshipFundação para o Desenvolvimento da UNESP (FUNDUNESP)
dc.format.extent2006-2012
dc.identifierhttp://dx.doi.org/10.1002/jsfa.4410
dc.identifier.citationJournal of The Science of Food and Agriculture. Malden: Wiley-blackwell, v. 91, n. 11, p. 2006-2012, 2011.
dc.identifier.doi10.1002/jsfa.4410
dc.identifier.issn0022-5142
dc.identifier.lattes4031319519910419
dc.identifier.urihttp://hdl.handle.net/11449/7200
dc.identifier.wosWOS:000293808300011
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.ispartofjcr2.379
dc.relation.ispartofsjr0,822
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectDipteryx alata Vog.en
dc.subjectbaruen
dc.subjectproteinsen
dc.subjectfractionationen
dc.subjectin vitro digestibilityen
dc.titlePartial characterization of proteins from baru (Dipteryx alata Vog) seedsen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
unesp.author.lattes4031319519910419
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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Artigos - Alimentos e Nutrição - FCFAR