Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.)

Autores/as

  • José Armando Ulloa Universidad Autónoma de Nayarit

DOI:

https://doi.org/10.18633/biotecnia.v23i1.1306

Palabras clave:

concentrado proteinico, semilla de mango, propiedades fisicoquímicas, propiedades funcionales

Resumen

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.

Citas

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2021-01-25

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