Protein solubility of jackfruit seed flour: pH and salt concentration influence

Calila Teixeira Santos; Glece Milene Santana Gomes; Priscilla Amaral Nascimento; Olga Reinert Ramos Gandolfi; Rafael da Costa Ilhéu Fontan; Cristiane Martins Veloso; Renata Cristina Ferreira Bonomo

doi:10.33448/rsd-v9i10.8896

Autores/as

Calila Teixeira Santos Federal Institute of Education, Science and Technology of Bahia https://orcid.org/0000-0003-1534-7579
Glece Milene Santana Gomes Federal University of Agreste of Pernambuco https://orcid.org/0000-0003-0229-7154
Priscilla Amaral Nascimento Southwest Bahia State University https://orcid.org/0000-0003-4648-076X
Olga Reinert Ramos Gandolfi IUNI Educacional https://orcid.org/0000-0003-1655-1475
Rafael da Costa Ilhéu Fontan Southwest Bahia State University https://orcid.org/0000-0001-9982-3418
Cristiane Martins Veloso Southwest Bahia State University https://orcid.org/0000-0001-5702-3500
Renata Cristina Ferreira Bonomo Southwest Bahia State University https://orcid.org/0000-0002-9896-4099

DOI:

https://doi.org/10.33448/rsd-v9i10.8896

Palabras clave:

Artocarpus integrifolia L.; Punto isoeléctrico; Sales de sódio; Yaca; Solubilidade.

Resumen

La solubilidad es una propiedad físico-química fundamental de las proteínas debido a su importancia sobre otras propiedades proteicas en los alimentos. Las características de solubilidad en agua determinan las condiciones adecuadas para la extracción y el fraccionamiento de proteínas en los alimentos. En este estudio, se determinó la solubilidad proteica de la harina de yaca (Artocarpus integrifolia L.) combinando el efecto de las variaciones de pH y las concentraciones de sulfato, cloruro y citrato trisódico. La solubilidad de la proteína fue mayor en medios más ácidos (pH = 2.0) y alcalinos (8.0≤ pH ≥10.0), en ausencia de sales. También se encontró que las mejores condiciones de solubilidad a pH 2.0 con citrato trisódico fueron 0.25 mol/L; y a pH 6.0 fue de 1.0 mol/L. Para el cloruro de sodio, las mejores condiciones ocurrieron a 0.25 mol/L para pH 2.0, 6.0 y 10.0; y los mejores valores de solubilidad usando sulfato de sodio a pH 4.0 y 8.0 fueron 0.25 mol/L; y 0,50 mol/L a pH 6,0 y 10,0. La harina de yaca puede utilizarse como fuente alternativa de proteína comestible y como sustituto de productos ya disponibles en el mercado.

Citas

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Solubilidad proteica de la harina de yaca: influencia del pH y la concentración de sal

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