Aprovechamiento de las semillas de maracuya (Passiflora Edulis Aspectos preliminares de su estudio funcional
DOI:
https://doi.org/10.19053/tmz5tn42Keywords:
propiedades funcionales, aislados proteicos., Passiflora edulis f,Abstract
Las propiedades funcionales de la harina y aislados proteicos de semillas de maracuyá Passiflora edulis f fueron evaluados para determinar sus posibles aplicaciones. Los aislados proteicos fueron obtenidos de la harina desengrasada por solubilización alcalina a diferentes concentraciones de NaCl seguidas de precipitación isoeléctrica (pH=4), con un contenido proteico cercano 90 %. Se evaluaron las distintas propiedades funcionales como; capacidad de retención de agua (CRA), absorción de grasa (CRL),capacidad de hinchamiento (CH), densidad aparente (D.A), actividad emulsificantes (IAE) enel rango de pH 2-10 y capacidad espumante (CE).El aislado obtenido con 0,25 M de NaCI contribuye a exponer más grupos hidrófilos en la superficie,lo que explica la alta CRA y baja CRL como sus propiedades de emulsión. Una alta capacidad espumante fue observada para los aislados lo que favorece su aplicación en productos alimenticios.
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