Resumo

CHAPARRO, Sandra P.; TAVERA, Mónica L.; MARTINEZ, José J.  e  GIL, Jesús H.. FUNCTIONAL PROPERTIES OF FLOUR AND PROTEIN ISOLATES FROM Annona muricata SEEDS. rev.udcaactual.divulg.cient. [online]. 2014, vol.17, n.1, pp.151-159. ISSN 0123-4226.

Proximate analysis of soursop (Annona muricata) seed kernel and functional characterization of defatted flour and protein isolates were studied. Kernel crude protein was 15%, which made it feasible to extract protein isolates. The isoelectric point (PI) of the isolates obtained in absence (A0) and in presence of NaCl (A1) was, in both cases, 4.0. The yield was 46% for A0 and 46.3% for A1. Protein content was 39.9% in A0 and 63.3% in A1. A higher yield in the extraction of proteins in A1 favors the water absorption capacity (FAC), the lipid absorption (CAL) and the foaming capacity (CE). The best emulsifying properties were observed in the defatted flour. The kernel protein isolates of the soursop seeds could be used in the food industry as functional ingredients.

Palavras-chave : Foaming capacity; oil absorption capacity; protein extraction; tropical fruit.

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