Resumo

CHAPARRO ACUNA, S.P et al. Functional Characterization of Mango Seeds Kernel (Mangifera indica L.). Ciencia en Desarrollo [online]. 2015, vol.6, n.1, pp.67-75. ISSN 0121-7488.

Mango seeds were analyzed to establish their chemical composition and functional properties in order to investigate the possibility of their use as an ingredient in the food industry. The average composition of kernel was determined to be: 6,39% of crude protein, 44,8% of moisture, 10,70% of oil, 2,4% of ash and 2,38% of crude fiber. Water and oil absorption capacity of meal was 3,0 mL/g and 2,0 mL/g, respectively. Emulsifying activity increased with increasing pH peaking at 10. Increasing the concentration of the flour/water (20% bw) dispersion improved gelling ability. The type of proteins are globulins (40,16%), insoluble proteins (23,84%), glutelin (15,81%), albumin (12,11%) and less prolamin concentration (8,08%). The extraction of protein isolates, was obtained at low yields (less than 2 %), therefore, their functional properties were not quantified.

Palavras-chave : Protei Isolates; Mangifera Indica; Mango Seed.

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