Functional Properties of Guava Seed Glutelins

Five guava seed glutelin extracts were obtained with different buffer solutions: Na2B4O7 alone (Glut.Bo) or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both (Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield of glute...

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Autores principales: Bernardino Nicanor, Áurea, Añón, María Cristina, Scilingo, Adriana Alicia, Dávila Ortiz, Gloria
Formato: Articulo
Lenguaje:Inglés
Publicado: 2005
Materias:
Ciencias Exactas
guava seed glutelins
functional properties
glutelins
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/105692
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-105692
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
guava seed glutelins
functional properties
glutelins
spellingShingle Ciencias Exactas
guava seed glutelins
functional properties
glutelins
Bernardino Nicanor, Áurea
Añón, María Cristina
Scilingo, Adriana Alicia
Dávila Ortiz, Gloria
Functional Properties of Guava Seed Glutelins
topic_facet Ciencias Exactas
guava seed glutelins
functional properties
glutelins
description Five guava seed glutelin extracts were obtained with different buffer solutions: Na2B4O7 alone (Glut.Bo) or containing SDS (Glut.BoSDS), 2-mercaptoethanol (Glut.Bo2-ME), or a combination of both (Glut.BoSDS2-ME) and NaOH (Glut.Na). All borate buffer solutions were at pH 10. The higher yield of glutelins corresponded to the Glut.BoSDS extract (81.9% dry basis) and the lower to Glut.Bo (6.8%). The functional properties of the five guava seed glutelin extracts were determined. Glut.BoSDS, Glut.BoSDS2-ME, and Glut.Na showed high values for several properties, including surface hydrophobicity (7.7, 10.8, and 0.6, respectively), solubility at pH 10 (91.1, 77.9, and 96.7, respectively), water-holding capacity at pH 3.6 (1.7, 2.5, and 2.8, respectively), emulsifying activity index (pH 10; 503.5, 238.2, and 838.0, respectively), and foaming properties (pH 10; V0 ) 0.14, 0.25, and 0.19, respectively; Vmax ) 6.1, 5.59, and 4.51, respectively; t1/2 ) 266, 255.3, and 94 s, respectively). These results suggest that the denaturing reagent (SDS or NaOH) during extraction conferred on the proteins a structure that facilitated the development of their functional properties.
format Articulo
Articulo
author Bernardino Nicanor, Áurea
Añón, María Cristina
Scilingo, Adriana Alicia
Dávila Ortiz, Gloria
author_facet Bernardino Nicanor, Áurea
Añón, María Cristina
Scilingo, Adriana Alicia
Dávila Ortiz, Gloria
author_sort Bernardino Nicanor, Áurea
title Functional Properties of Guava Seed Glutelins
title_short Functional Properties of Guava Seed Glutelins
title_full Functional Properties of Guava Seed Glutelins
title_fullStr Functional Properties of Guava Seed Glutelins
title_full_unstemmed Functional Properties of Guava Seed Glutelins
title_sort functional properties of guava seed glutelins
publishDate 2005
url http://sedici.unlp.edu.ar/handle/10915/105692
work_keys_str_mv AT bernardinonicanoraurea functionalpropertiesofguavaseedglutelins
AT anonmariacristina functionalpropertiesofguavaseedglutelins
AT scilingoadrianaalicia functionalpropertiesofguavaseedglutelins
AT davilaortizgloria functionalpropertiesofguavaseedglutelins
bdutipo_str Repositorios
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