Functional Properties of Guava Seed Glutelins

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• 作者：Aurea Bernardino-Nicanor ; M. Cristina Añ ; ó ; n ; Adriana A. Scilingo ; and Gloria D&aacute ; vila-Ortí ; z
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：May 4, 2005
• 年：2005
• 卷：53
• 期：9
• 页码：3613 - 3617
• 全文大小：84K
• 年卷期：v.53,no.9(May 4, 2005)
• ISSN：1520-5118

文摘

Five guava seed glutelin extracts were obtained with different buffer solutions: Na<SUB>2B₄O₇ 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 yieldof 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 surfacehydrophobicity (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; V_max = 6.1, 5.59, and 4.51, respectively; t_1/2 = 266, 255.3, and 94 s, respectively). Theseresults suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteinsa structure that facilitated the development of their functional properties.Keywords: Guava seed glutelins; functional properties; glutelins