Functional Properties of Guava Seed Glutelins

• Autores: Bernardino Nicanor, Áurea; Añón, María Cristina; Scilingo, Adriana Alicia; Dávila Ortiz, Gloria
• Año de publicación: 2005
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Ciencias Exactas; guava seed glutelins; functional properties; glutelins
• Institución: Universidad Nacional de La Plata

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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos