Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.)
DOI:
https://doi.org/10.18633/biotecnia.v23i1.1306Palabras clave:
concentrado proteinico, semilla de mango, propiedades fisicoquímicas, propiedades funcionalesResumen
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.
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Benelhadj, S., Gharsallaoui, A., Degraeve, P., Attia, H. y Ghorbel, D. 2016. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry. 194:1056-1063.
Bernardino-Nicanor, A., Bravo-Delgado, C.H., Vivar-Vera, G., Martínez-Sánchez, G.E., Pérez Silva, A., Rodríguez-Miranda, J. y Vivar-Vera, M.A. 2014. Preparation, composition, and functional properties of a protein isolate from a defatted mamey sapote (Pouteria sapota) seed meal. CyTA-Journal of Food. 12:176-182.
Blancas-Benitez, F.J., Avena-Bustillos, R.J., Montalvo-González, E., Sáyago-Ayerdi, S.G. y McHugh, T.H. 2015. Addition of dried ‘Ataulfo’ mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch molded mango snacks. Journal of Food Science and Technology. 52:7393-7400.
Çelik, M., Güzel, M. y Yilderim, M. 2019. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate. Journal of Food Science and Technology. 56:3023-3032.
Cheok, C.Y., Mohd Adzahan, N., Abdul Rahman, R., Abedín, N.H.Z., Hussanin, N., Sulaiman, R. y Hean, G. 2018. Current trends of tropical fruit waste utilization. Critical Reviews in Food Science and Nutrition. 58:335-361.
Coşkun, Ö. y Gülseren, İ. 2020. Aqueous extraction and functionality of protein concentrate manufactured from cold press meals of pumpkin, pomegranate, and grape seed. Nutrire. 45:11. https://doi.org/10.1186/s41110-020-00114-4
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Flores-Jiménez, N.T., Ulloa, J.A., Urías Silvas, J.E., Ramírez Ramírez, J.C., Rosas Ulloa, P., Bautista Rosales, P.U., Silva Carrillo, Y. y Gutiérrez Leyva, R. 2019. Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate. Food Research International.121:947-956.
Guo, Q., Su, J., Yuan, F., Mao, L. y Gao, Y. 2019. Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes. LWT-Food Science and Technology. 101:476-482.
Hadidi, M., Khaksar, F.B., Pagan, J. y Ibarz, A. 2020. Application of ultrasound-ultrafiltration-assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties. Food Research International. https://doi.org/10.1016/j.foodres.2019.108907
Haque, M.A., Akter, F., Rahman, H. y Baqui, M.A. 2020. Jackfruit seeds protein isolate by spray drying method: The functional and physicochemical characteristics. Food and Nutrition Sciences. 11:355-374.
Houde, M., Khodaei, N., Benkerroum, N. y Karboune, S. 2018. Barley protein concentrates: Extraction, structural and functional properties. Food Chemistry. 254:367-376.
Jain, A., Subramanian, R., Manohar, B. y Radha, C. 2019. Preparation, characterization and functional properties of Moringa oleifera seed protein isolate. Journal of Food Science and Technology. 56:2093-2104.
Kaur, M., Punia, S., Singh Sandhu, K. y Ahmed, J. 2019. Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch. International Journal of Biological Macromolecules.140:149-155.
Kaushik, P., Dowling, K., McKnight, S., Barrow, C.J., Wang, B. y Adhikari, B. 2016. Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry. 197:212-220
Li, M., Wen, X., Peng, Y., Wang, Y., Wang, K. y Ni, Y. 2018. Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds. LWT-Food Science and Technology. 97:802-810.
Lieba, V.M., Schustera, L.K., Kronmüllera, A., Schmarr, H.G., Carle, R. y Steingass, C.B. 2019. Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats. Food Research International.116:527-537.
Mechmeche, M., Kachouri, F., Chouabi, M., Ksontini, H., Setti, K. y Moktar Hamdi, M. 2017. Optimization of extraction parameters of protein isolate from tomato seed using response surface methodology. Food Analytical Methods. 10:809-819.
Mohan, N. y Mellem, J.J. 2020. Functional properties of the protein isolates of hyacinth bean [Lablab purpureus (L.) Sweet]: An effect of the used procedures. LWT-Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.109572.
Moreno, H.M., Domínguez-Timón F., Díaz, M.T., Pedrosa, M.M., Borderías, A.J. y Tovar, C.A. 2020. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2019.105375.
Piornos, J. A., Burgos-Díaz, C., Ogura, T., Morales, E., Rubilar, M., Maureira-Butler, I. y Salvo-Garrido, H. 2015. Functional and physicochemical properties of a proteinisolate from AluProt-CGNA: A novel protein-rich lupin variety (Lupinus luteus). Food Research International. 76:719-724.
Rico, X., Gullon, B., Alonso, J.L. y Yanez, R. 2020. Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Research International. https://doi.org/10.1016/j.foodres.2020.109086.
Rodsamran, P. y Sothornvit, R. 2018. Physicochemical and functional properties of protein concentrate from byproduct of coconut processing. Food Chemistry. 241:364-371.
SIAP. Servicio de Información Agroalimentaria. [Consultado 18 de Mayo 2020] 2020. Disponible en :http://infosiap.siap.gob.mx:8080/agricola_siap_gobmx/AvanceNacionalSinPrograma.do.
Saetae, D., Kleekayai, T., Jayasena, V. y Suntornsuk, W. 2011. Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake. Food Science and Biotechnology. 20: 29-37.
Singhal, A., Stone, A.K., Vandenberg, A., Tyler, R. y Nickerson, M.T. 2016. Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates. Food Science and Biotechnology. 25:1513-1522.
Stone, A.K., Karalash, A., Tyler, R.T., Warkentin, T.D. y Nickerson, M.T. 2015. Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International.76:31-38.
Torres-León, C., Rojas, R., Contreras-Esquivel, J.C., Serna-Cock, L., Belamres-Cerda, R.E. y Aguilar, C.N. 2016. Mango seed: Functional and nutritional properties. Trends in Food Science & Technology. 55:109-117.
Ulloa, J.A., Rosas-Ulloa P. y Ulloa-Rangel B. E. 2011. Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration. Journal of the Science Food and Agriculture. 91:572-577.
Ulloa, J.A., Villalobos Barbosa, M.C., Rezendiz Vazquez, J.A., Rosas Ulloa, P., Ramírez Ramírez, J.C., Silva Carrillo, Y. y González Torres, L. 2017. Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds. Cyta-Journal of Food. 15:497-507.
Xiong, T., Xiong, W., Ge, M., Xia, J., Li, B. y Chen, Y. 2018. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Research International. 109:260-267.
Wang, J.S., Wang, A.B., Zang, X.P., Tan, L., Xu, B.Y., Chen, H.H., Jin, Z.Q. y Ma, W.H. 2019. Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products. Food Chemistry 288:146-153.
Wani, I.A., Sogi, D., Shivhare, U.S. y Gill, B.S. 2015. Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates. Food Research International. 76:11-18.
Withana-Gamage, T.S., Wanasundara, J.P.D., Pietrasik, Z. y Shand, P.J. 2011. Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): A comparative study with soy (Glycinemax) and pea (Pisum sativum L.). Journal of the Science of Food and Agriculture. 91:1022-1031.
Arora, A., Banerjee, J., Vijayaraghavan, R., MacFarlane, D. y Patti, A.F. 2018. Process design and techno-economic analysis of an integrated mango processing waste biorefinery. Industrial Crops & Products.116:24-34.
Benelhadj, S., Gharsallaoui, A., Degraeve, P., Attia, H. y Ghorbel, D. 2016. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry. 194:1056-1063.
Bernardino-Nicanor, A., Bravo-Delgado, C.H., Vivar-Vera, G., Martínez-Sánchez, G.E., Pérez Silva, A., Rodríguez-Miranda, J. y Vivar-Vera, M.A. 2014. Preparation, composition, and functional properties of a protein isolate from a defatted mamey sapote (Pouteria sapota) seed meal. CyTA-Journal of Food. 12:176-182.
Blancas-Benitez, F.J., Avena-Bustillos, R.J., Montalvo-González, E., Sáyago-Ayerdi, S.G. y McHugh, T.H. 2015. Addition of dried ‘Ataulfo’ mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch molded mango snacks. Journal of Food Science and Technology. 52:7393-7400.
Çelik, M., Güzel, M. y Yilderim, M. 2019. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate. Journal of Food Science and Technology. 56:3023-3032.
Cheok, C.Y., Mohd Adzahan, N., Abdul Rahman, R., Abedín, N.H.Z., Hussanin, N., Sulaiman, R. y Hean, G. 2018. Current trends of tropical fruit waste utilization. Critical Reviews in Food Science and Nutrition. 58:335-361.
Coşkun, Ö. y Gülseren, İ. 2020. Aqueous extraction and functionality of protein concentrate manufactured from cold press meals of pumpkin, pomegranate, and grape seed. Nutrire. 45:11. https://doi.org/10.1186/s41110-020-00114-4
de Ancos. B., Sanchez‑Moreno, C., Zacarías, L., Rodrigo, M.J., Sáyago Ayerdí, S., Blancas Benítez, F.J., Domínguez Avila, J.A. y Gonzalez‑Aguilar, G.A. 2018. Effects of two different drying methods (freeze-drying and hot air drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango byproducts. Journal of Food Measurement and Characterization.12:2145-2157.
FAO. Organización de las Naciones Unidas para la Alimentación y Agricultura. FAO-Stat. [Consultado el 26 de mayo de 2020]. 2020. Disponible en: http://www.fao.org/faostat/es/#home.
Feyzi, S., Varidi, M., Zare, F. y Varidi, M.J. 2015. Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties. Journal of the Science of Food and Agriculture. 95:3165-76
Flores-Jiménez, N.T., Ulloa, J.A., Urías Silvas, J.E., Ramírez Ramírez, J.C., Rosas Ulloa, P., Bautista Rosales, P.U., Silva Carrillo, Y. y Gutiérrez Leyva, R. 2019. Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate. Food Research International.121:947-956.
Guo, Q., Su, J., Yuan, F., Mao, L. y Gao, Y. 2019. Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes. LWT-Food Science and Technology. 101:476-482.
Hadidi, M., Khaksar, F.B., Pagan, J. y Ibarz, A. 2020. Application of ultrasound-ultrafiltration-assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties. Food Research International. https://doi.org/10.1016/j.foodres.2019.108907
Haque, M.A., Akter, F., Rahman, H. y Baqui, M.A. 2020. Jackfruit seeds protein isolate by spray drying method: The functional and physicochemical characteristics. Food and Nutrition Sciences. 11:355-374.
Houde, M., Khodaei, N., Benkerroum, N. y Karboune, S. 2018. Barley protein concentrates: Extraction, structural and functional properties. Food Chemistry. 254:367-376.
Jain, A., Subramanian, R., Manohar, B. y Radha, C. 2019. Preparation, characterization and functional properties of Moringa oleifera seed protein isolate. Journal of Food Science and Technology. 56:2093-2104.
Kaur, M., Punia, S., Singh Sandhu, K. y Ahmed, J. 2019. Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch. International Journal of Biological Macromolecules.140:149-155.
Kaushik, P., Dowling, K., McKnight, S., Barrow, C.J., Wang, B. y Adhikari, B. 2016. Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry. 197:212-220
Li, M., Wen, X., Peng, Y., Wang, Y., Wang, K. y Ni, Y. 2018. Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds. LWT-Food Science and Technology. 97:802-810.
Lieba, V.M., Schustera, L.K., Kronmüllera, A., Schmarr, H.G., Carle, R. y Steingass, C.B. 2019. Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats. Food Research International.116:527-537.
Mechmeche, M., Kachouri, F., Chouabi, M., Ksontini, H., Setti, K. y Moktar Hamdi, M. 2017. Optimization of extraction parameters of protein isolate from tomato seed using response surface methodology. Food Analytical Methods. 10:809-819.
Mohan, N. y Mellem, J.J. 2020. Functional properties of the protein isolates of hyacinth bean [Lablab purpureus (L.) Sweet]: An effect of the used procedures. LWT-Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.109572.
Moreno, H.M., Domínguez-Timón F., Díaz, M.T., Pedrosa, M.M., Borderías, A.J. y Tovar, C.A. 2020. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2019.105375.
Piornos, J. A., Burgos-Díaz, C., Ogura, T., Morales, E., Rubilar, M., Maureira-Butler, I. y Salvo-Garrido, H. 2015. Functional and physicochemical properties of a proteinisolate from AluProt-CGNA: A novel protein-rich lupin variety (Lupinus luteus). Food Research International. 76:719-724.
Rico, X., Gullon, B., Alonso, J.L. y Yanez, R. 2020. Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Research International. https://doi.org/10.1016/j.foodres.2020.109086.
Rodsamran, P. y Sothornvit, R. 2018. Physicochemical and functional properties of protein concentrate from byproduct of coconut processing. Food Chemistry. 241:364-371.
SIAP. Servicio de Información Agroalimentaria. [Consultado 18 de Mayo 2020] 2020. Disponible en :http://infosiap.siap.gob.mx:8080/agricola_siap_gobmx/AvanceNacionalSinPrograma.do.
Saetae, D., Kleekayai, T., Jayasena, V. y Suntornsuk, W. 2011. Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake. Food Science and Biotechnology. 20: 29-37.
Singhal, A., Stone, A.K., Vandenberg, A., Tyler, R. y Nickerson, M.T. 2016. Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates. Food Science and Biotechnology. 25:1513-1522.
Stone, A.K., Karalash, A., Tyler, R.T., Warkentin, T.D. y Nickerson, M.T. 2015. Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International.76:31-38.
Torres-León, C., Rojas, R., Contreras-Esquivel, J.C., Serna-Cock, L., Belamres-Cerda, R.E. y Aguilar, C.N. 2016. Mango seed: Functional and nutritional properties. Trends in Food Science & Technology. 55:109-117.
Ulloa, J.A., Rosas-Ulloa P. y Ulloa-Rangel B. E. 2011. Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration. Journal of the Science Food and Agriculture. 91:572-577.
Ulloa, J.A., Villalobos Barbosa, M.C., Rezendiz Vazquez, J.A., Rosas Ulloa, P., Ramírez Ramírez, J.C., Silva Carrillo, Y. y González Torres, L. 2017. Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds. Cyta-Journal of Food. 15:497-507.
Xiong, T., Xiong, W., Ge, M., Xia, J., Li, B. y Chen, Y. 2018. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Research International. 109:260-267.
Wang, J.S., Wang, A.B., Zang, X.P., Tan, L., Xu, B.Y., Chen, H.H., Jin, Z.Q. y Ma, W.H. 2019. Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products. Food Chemistry 288:146-153.
Wani, I.A., Sogi, D., Shivhare, U.S. y Gill, B.S. 2015. Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates. Food Research International. 76:11-18.
Withana-Gamage, T.S., Wanasundara, J.P.D., Pietrasik, Z. y Shand, P.J. 2011. Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): A comparative study with soy (Glycinemax) and pea (Pisum sativum L.). Journal of the Science of Food and Agriculture. 91:1022-1031.
Publicado
2021-01-25
Cómo citar
Pérez Saucedo, M. del R., Ulloa , J. A., Rosas Ulloa, P., Ramírez Ramírez, J. C., & Silva-Carrillo, Y. (2021). Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.). Biotecnia, 23(1), 120–126. https://doi.org/10.18633/biotecnia.v23i1.1306
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