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Abstract
Prosopis species are considered multipurpose trees and shrubs by FAO and their fruit constitute a food source for humans and animals. According to the “Código Alimentario Argentino”, “algarrobo flour” is produced by grinding the whole mature pod, but in the traditional process most of the seeds are discarded. In this paper, the flour from seed was obtained. Then, the proteins were extracted and enzymatic hydrolysis was carried out. According to their [ver mas...]
dc.contributor.authorCattaneo, Florencia
dc.contributor.authorSayago, Jorge Esteban
dc.contributor.authorAlberto, María Rosa
dc.contributor.authorZampini, Iris Catiana
dc.contributor.authorOrdóñez, Roxana Mabel
dc.contributor.authorChamorro, Verónica Celeste
dc.contributor.authorPazos, Adriana Alejandra
dc.contributor.authorIsla, María Inés
dc.date.accessioned2018-05-16T12:37:46Z
dc.date.available2018-05-16T12:37:46Z
dc.date.issued2014-10
dc.identifier.issn0308-8146
dc.identifier.otherhttps://doi.org/10.1016/j.foodchem.2014.04.003
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814614005470
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2407
dc.description.abstractProsopis species are considered multipurpose trees and shrubs by FAO and their fruit constitute a food source for humans and animals. According to the “Código Alimentario Argentino”, “algarrobo flour” is produced by grinding the whole mature pod, but in the traditional process most of the seeds are discarded. In this paper, the flour from seed was obtained. Then, the proteins were extracted and enzymatic hydrolysis was carried out. According to their amino acid profile and chemical score (>100%), the Prosopis alba proteins, are not deficient in essential amino acids considering the amount of amino acid necessary by adults. The protein isolate showed a good solubility (pH 7.4–9), emulsificant capacity, oil binding capacity and water adsorption capacity. The antioxidant ability of proteins was significantly increased with hydrolysis (SC50 values: 50–5 μg/mL, respectively). Inhibitory activity of pro-inflammatory enzymes (lipoxygenase and phospholipase) was described. The mutagenicity/antimutagenicity of proteins and protein hydrolysates from seed flour were also analysed. The results suggest that P. alba cotyledon flour could be a new alternative in the formulation of functional foods not only for its high protein content but also by the biological and functional properties of its proteins and protein hydrolysates.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceFood chemistry 161 : 391-399. (October 2014)eng
dc.subjectProsopis Albaes_AR
dc.subjectHarinases_AR
dc.subjectFlourseng
dc.subjectHidrolizados de Proteínases_AR
dc.subjectProtein Hydrolysateseng
dc.subjectAntioxidanteses_AR
dc.subjectAntioxidantseng
dc.subjectMutagenicidades_AR
dc.subjectMutagenicityeng
dc.subjectProcesamiento de Alimentoses_AR
dc.subjectFood Processingeng
dc.subject.otherPropiedades Antiinflamatoriases_AR
dc.titleAnti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed floureng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Cattaneo, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentinaes_AR
dc.description.filFil: Sayago, Jorge Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentinaes_AR
dc.description.filFil: Alberto, Maria Rosa. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentinaes_AR
dc.description.filFil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentinaes_AR
dc.description.filFil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentinaes_AR
dc.description.filFil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentinaes_AR
dc.subtypecientifico


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