Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds
Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins -...
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
2022-09-01
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| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | https://www.alanrevista.org/ediciones/2022/3/art-5/ |
| _version_ | 1798015758709555200 |
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| author | Beatriz Noyola-Altamirano Lilia Leticia Méndez-Lagunas Juan Rodríguez-Ramírez Sadoth Sandoval-Torres Laura Victoria Aquino-González Luis Gerardo Barriada-Bernal |
| author_facet | Beatriz Noyola-Altamirano Lilia Leticia Méndez-Lagunas Juan Rodríguez-Ramírez Sadoth Sandoval-Torres Laura Victoria Aquino-González Luis Gerardo Barriada-Bernal |
| author_sort | Beatriz Noyola-Altamirano |
| collection | DOAJ |
| description | Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from Leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe Leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59’21’’N 96°43’26’’O) during the months of February-April 2021.The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of Leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins. |
| first_indexed | 2024-04-11T15:39:53Z |
| format | Article |
| id | doaj.art-070cde9b962c4cfd8b61e631d263e1ef |
| institution | Directory Open Access Journal |
| issn | 0004-0622 2309-5806 |
| language | English |
| last_indexed | 2024-04-11T15:39:53Z |
| publishDate | 2022-09-01 |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-070cde9b962c4cfd8b61e631d263e1ef2022-12-22T04:15:50ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-06222309-58062022-09-01723196204https://doi.org/10.37527/2022.72.3.005Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seedsBeatriz Noyola-Altamirano0https://orcid.org/0000-0002-1783-2554Lilia Leticia Méndez-Lagunas1https://orcid.org/0000-0002-3301-6354 Juan Rodríguez-Ramírez2https://orcid.org/0000-0002-0866-9230Sadoth Sandoval-Torres3https://orcid.org/0000-0001-8518-1362Laura Victoria Aquino-González4https://orcid.org/0000-0002-8438-9791Luis Gerardo Barriada-Bernal5https://orcid.org/0000-0002-2685-0551Instituto Politécnico Nacional-Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional; Unidad Oaxaca.Instituto Politécnico Nacional-Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional; Unidad OaxacaInstituto Politécnico Nacional-Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional; Unidad OaxacaInstituto Politécnico Nacional-Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional; Unidad OaxacaInstituto Politécnico Nacional-Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional; Unidad OaxacaConsejo Nacional de Ciencia y Tecnología. OaxacaIntroduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from Leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe Leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59’21’’N 96°43’26’’O) during the months of February-April 2021.The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of Leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins.https://www.alanrevista.org/ediciones/2022/3/art-5/leucaena spp.antioxidant capacityprotein fractionstechno-functional properties |
| spellingShingle | Beatriz Noyola-Altamirano Lilia Leticia Méndez-Lagunas Juan Rodríguez-Ramírez Sadoth Sandoval-Torres Laura Victoria Aquino-González Luis Gerardo Barriada-Bernal Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds Archivos Latinoamericanos de Nutrición leucaena spp. antioxidant capacity protein fractions techno-functional properties |
| title | Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds |
| title_full | Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds |
| title_fullStr | Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds |
| title_full_unstemmed | Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds |
| title_short | Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds |
| title_sort | techno functional properties and antioxidant capacity of the concentrate and protein fractions of leucaena spp seeds |
| topic | leucaena spp. antioxidant capacity protein fractions techno-functional properties |
| url | https://www.alanrevista.org/ediciones/2022/3/art-5/ |
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