Functional properties of guava seed glutelins

Autores
Bernardino Nicanor, Aurea; Añon, Maria Cristina; Scilingo, Adriana Alicia; Dávila Ortíz, Gloria
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Five guava seed glutelin extracts were obtained with different buffer solutions: Na2B4O7 alone (Glut.Bo) or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both (Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield of glutelins corresponded to the Glut.BoSDS extract (81.9% dry basis) and the lower to Glut.Bo (6.8%). The functional properties of the five guava seed glutelin extracts were determined. Glut.BoSDS, Glut.BoSDS2-ME, and Glut.Na showed high values for several properties, including surface hydrophobicity (7.7, 10.8, and 0.6, respectively), solubility at pH 10 (91.1, 77.9, and 96.7, respectively), water-holding capacity at pH 3.6 (1.7, 2.5, and 2.8, respectively), emulsifying activity index (pH 10; 503.5, 238.2, and 838.0, respectively), and foaming properties (pH 10; V0 = 0.14, 0.25, and 0.19, respectively; Vmax = 6.1, 5.59, and 4.51, respectively; t1/2 = 266, 255.3, and 94 s, respectively). These results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins a structure that facilitated the development of their functional properties.
Fil: Bernardino Nicanor, Aurea. INSTITUTO POLITÉCNICO NACIONAL (IPN);
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Scilingo, Adriana Alicia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Dávila Ortíz, Gloria. INSTITUTO POLITÉCNICO NACIONAL (IPN);
Materia
FUNCTIONAL PROPERTIES
GLUTELINS
GUAVA SEED GLUTELINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/151454
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/151454
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Functional properties of guava seed glutelinsBernardino Nicanor, AureaAñon, Maria CristinaScilingo, Adriana AliciaDávila Ortíz, GloriaFUNCTIONAL PROPERTIESGLUTELINSGUAVA SEED GLUTELINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Five guava seed glutelin extracts were obtained with different buffer solutions: Na2B4O7 alone (Glut.Bo) or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both (Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield of glutelins corresponded to the Glut.BoSDS extract (81.9% dry basis) and the lower to Glut.Bo (6.8%). The functional properties of the five guava seed glutelin extracts were determined. Glut.BoSDS, Glut.BoSDS2-ME, and Glut.Na showed high values for several properties, including surface hydrophobicity (7.7, 10.8, and 0.6, respectively), solubility at pH 10 (91.1, 77.9, and 96.7, respectively), water-holding capacity at pH 3.6 (1.7, 2.5, and 2.8, respectively), emulsifying activity index (pH 10; 503.5, 238.2, and 838.0, respectively), and foaming properties (pH 10; V0 = 0.14, 0.25, and 0.19, respectively; Vmax = 6.1, 5.59, and 4.51, respectively; t1/2 = 266, 255.3, and 94 s, respectively). These results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins a structure that facilitated the development of their functional properties.Fil: Bernardino Nicanor, Aurea. INSTITUTO POLITÉCNICO NACIONAL (IPN);Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Scilingo, Adriana Alicia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Dávila Ortíz, Gloria. INSTITUTO POLITÉCNICO NACIONAL (IPN);American Chemical Society2005-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151454Bernardino Nicanor, Aurea; Añon, Maria Cristina; Scilingo, Adriana Alicia; Dávila Ortíz, Gloria; Functional properties of guava seed glutelins; American Chemical Society; Journal of Agricultural and Food Chemistry; 53; 9; 4-2005; 3613-36170021-85611520-5118CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf0400359info:eu-repo/semantics/altIdentifier/doi/10.1021/jf0400359info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:33Zoai:ri.conicet.gov.ar:11336/151454instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:33.731CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional properties of guava seed glutelins
title Functional properties of guava seed glutelins
spellingShingle Functional properties of guava seed glutelins
Bernardino Nicanor, Aurea
FUNCTIONAL PROPERTIES
GLUTELINS
GUAVA SEED GLUTELINS
title_short Functional properties of guava seed glutelins
title_full Functional properties of guava seed glutelins
title_fullStr Functional properties of guava seed glutelins
title_full_unstemmed Functional properties of guava seed glutelins
title_sort Functional properties of guava seed glutelins
dc.creator.none.fl_str_mv Bernardino Nicanor, Aurea
Añon, Maria Cristina
Scilingo, Adriana Alicia
Dávila Ortíz, Gloria
author Bernardino Nicanor, Aurea
author_facet Bernardino Nicanor, Aurea
Añon, Maria Cristina
Scilingo, Adriana Alicia
Dávila Ortíz, Gloria
author_role author
author2 Añon, Maria Cristina
Scilingo, Adriana Alicia
Dávila Ortíz, Gloria
author2_role author
author
author
dc.subject.none.fl_str_mv FUNCTIONAL PROPERTIES
GLUTELINS
GUAVA SEED GLUTELINS
topic FUNCTIONAL PROPERTIES
GLUTELINS
GUAVA SEED GLUTELINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Five guava seed glutelin extracts were obtained with different buffer solutions: Na2B4O7 alone (Glut.Bo) or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both (Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield of glutelins corresponded to the Glut.BoSDS extract (81.9% dry basis) and the lower to Glut.Bo (6.8%). The functional properties of the five guava seed glutelin extracts were determined. Glut.BoSDS, Glut.BoSDS2-ME, and Glut.Na showed high values for several properties, including surface hydrophobicity (7.7, 10.8, and 0.6, respectively), solubility at pH 10 (91.1, 77.9, and 96.7, respectively), water-holding capacity at pH 3.6 (1.7, 2.5, and 2.8, respectively), emulsifying activity index (pH 10; 503.5, 238.2, and 838.0, respectively), and foaming properties (pH 10; V0 = 0.14, 0.25, and 0.19, respectively; Vmax = 6.1, 5.59, and 4.51, respectively; t1/2 = 266, 255.3, and 94 s, respectively). These results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins a structure that facilitated the development of their functional properties.
Fil: Bernardino Nicanor, Aurea. INSTITUTO POLITÉCNICO NACIONAL (IPN);
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Scilingo, Adriana Alicia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Dávila Ortíz, Gloria. INSTITUTO POLITÉCNICO NACIONAL (IPN);
description Five guava seed glutelin extracts were obtained with different buffer solutions: Na2B4O7 alone (Glut.Bo) or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both (Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield of glutelins corresponded to the Glut.BoSDS extract (81.9% dry basis) and the lower to Glut.Bo (6.8%). The functional properties of the five guava seed glutelin extracts were determined. Glut.BoSDS, Glut.BoSDS2-ME, and Glut.Na showed high values for several properties, including surface hydrophobicity (7.7, 10.8, and 0.6, respectively), solubility at pH 10 (91.1, 77.9, and 96.7, respectively), water-holding capacity at pH 3.6 (1.7, 2.5, and 2.8, respectively), emulsifying activity index (pH 10; 503.5, 238.2, and 838.0, respectively), and foaming properties (pH 10; V0 = 0.14, 0.25, and 0.19, respectively; Vmax = 6.1, 5.59, and 4.51, respectively; t1/2 = 266, 255.3, and 94 s, respectively). These results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins a structure that facilitated the development of their functional properties.
publishDate 2005
dc.date.none.fl_str_mv 2005-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/151454
Bernardino Nicanor, Aurea; Añon, Maria Cristina; Scilingo, Adriana Alicia; Dávila Ortíz, Gloria; Functional properties of guava seed glutelins; American Chemical Society; Journal of Agricultural and Food Chemistry; 53; 9; 4-2005; 3613-3617
0021-8561
1520-5118
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151454
identifier_str_mv Bernardino Nicanor, Aurea; Añon, Maria Cristina; Scilingo, Adriana Alicia; Dávila Ortíz, Gloria; Functional properties of guava seed glutelins; American Chemical Society; Journal of Agricultural and Food Chemistry; 53; 9; 4-2005; 3613-3617
0021-8561
1520-5118
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf0400359
info:eu-repo/semantics/altIdentifier/doi/10.1021/jf0400359
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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