Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed

A protein concentrate obtained from defatted mango seed meal by alkaline extraction followed by isoelectric precipitation was evaluated for its functional properties. The protein, fat, ash, and total carbohydrate contents of the protein concentrate were 70.04%, 4.03%, 3.82%, and 22.11%, respectively...

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Autores principales:	Pérez Saucedo, Ma. del Rosario, Ulloa , José Amando, Rosas Ulloa, Petra, Ramírez Ramírez, José Carmen, Silva-Carrillo, Yessica
Formato:	Online
Lenguaje:	spa
Publicado:	Universidad de Sonora 2021
Acceso en línea:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1306
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spelling	biotecnia-article-13062022-05-31T17:19:20Z Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.) Pérez Saucedo, Ma. del Rosario Ulloa , José Amando Rosas Ulloa, Petra Ramírez Ramírez, José Carmen Silva-Carrillo, Yessica protein concentrate mango seed physicochemical properties functional properties concentrado proteinico semilla de mango propiedades fisicoquímicas propiedades funcionales A protein concentrate obtained from defatted mango seed meal by alkaline extraction followed by isoelectric precipitation was evaluated for its functional properties. The protein, fat, ash, and total carbohydrate contents of the protein concentrate were 70.04%, 4.03%, 3.82%, and 22.11%, respectively. The water and oil absorption capacities, emulsification capacity, and least gelation concentration for the protein concentrate were 11.54 g/g protein, 3.20 g/g protein, 169.70 mL/g protein, and 3.0%, respectively. The emulsion activity, emulsion stability, foam capacity, foam stability and gel formation of the protein concentrate were affected by the pH. According to the obtained results, the protein concentrate from mango seeds could be used as an ingredient in bakery products, processed meat, mayonnaise, dressings, jelly, and desserts. Se evaluaron las propiedades funcionales de un concentrado proteínico de semilla de mango obtenido por extracción alcalina seguido de precipitación isoeléctrica. Los contenidos de proteína, grasa, cenizas y carbohidratos totales del concentrado proteínico fueron 70.04%, 4.03%, 3.82% y 22.11%, respectivamente, mientras que las capacidades de absorción de agua y aceite, capacidad de emulsificación y concentración mínima de gelificación fueron de 11.54 g/g proteína, 3.20 g/g proteína, 169.70 mL/g proteína y 3%. El valor de pH afectó la actividad y estabilidad de emulsión, capacidad y estabilidad de la espuma, así como la formación del gel del concentrado proteínico. De acuerdo a los resultados obtenidos, el concentrado proteínico de la semilla de mango podría usarse como ingrediente en productos de panificación, carnes procesadas, mayonesa, aderezos para ensalada, jaleas y postres. Universidad de Sonora 2021-01-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1306 10.18633/biotecnia.v23i1.1306 Biotecnia; Vol. 23 No. 1 (2021): Enero-Abril; 120-126 Biotecnia; Vol. 23 Núm. 1 (2021): Enero-Abril; 120-126 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1306/492 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1306/537 Derechos de autor 2021 Biotecnia https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	spa
format	Online
author	Pérez Saucedo, Ma. del Rosario Ulloa , José Amando Rosas Ulloa, Petra Ramírez Ramírez, José Carmen Silva-Carrillo, Yessica
spellingShingle	Pérez Saucedo, Ma. del Rosario Ulloa , José Amando Rosas Ulloa, Petra Ramírez Ramírez, José Carmen Silva-Carrillo, Yessica Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed
author_facet	Pérez Saucedo, Ma. del Rosario Ulloa , José Amando Rosas Ulloa, Petra Ramírez Ramírez, José Carmen Silva-Carrillo, Yessica
author_sort	Pérez Saucedo, Ma. del Rosario
title	Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed
title_short	Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed
title_full	Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed
title_fullStr	Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed
title_full_unstemmed	Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed
title_sort	techno-functional characterization of a proteinic concentrate obtained from mango (mangifera indica l.) seed
description	A protein concentrate obtained from defatted mango seed meal by alkaline extraction followed by isoelectric precipitation was evaluated for its functional properties. The protein, fat, ash, and total carbohydrate contents of the protein concentrate were 70.04%, 4.03%, 3.82%, and 22.11%, respectively. The water and oil absorption capacities, emulsification capacity, and least gelation concentration for the protein concentrate were 11.54 g/g protein, 3.20 g/g protein, 169.70 mL/g protein, and 3.0%, respectively. The emulsion activity, emulsion stability, foam capacity, foam stability and gel formation of the protein concentrate were affected by the pH. According to the obtained results, the protein concentrate from mango seeds could be used as an ingredient in bakery products, processed meat, mayonnaise, dressings, jelly, and desserts.
publisher	Universidad de Sonora
publishDate	2021
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1306
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Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed

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