Partial characterization of proteins from baru (Dipteryx alata Vog) seeds

• Published in: Journal of the science of food and agriculture Vol. 91; no. 11; pp. 2006 - 2012
• Main Authors: Cruz, Kézia Soares da, Silva, Maraiza Aparecida da, Freitas, Osvaldo de, Neves, Valdir Augusto
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 30.08.2011; Wiley; John Wiley and Sons, Limited
• Subjects: Albumins; Albumins - chemistry; Albumins - isolation & purification; Albumins - metabolism; Animals; Bands; baru; Biological and medical sciences; Brazil; Cellulose; Chromatography; Dietary Proteins; Digestion; Dipteryx - metabolism; Dipteryx alata Vog; Food industries; fractionation; Fruits; Fundamental and applied biological sciences. Psychology; Globulins; Globulins - chemistry; Globulins - isolation & purification; Globulins - metabolism; Glutens - chemistry; Glutens - isolation & purification; Glutens - metabolism; Humans; Hydrogen-Ion Concentration; Hydrolysis; in vitro digestibility; Isoelectric Point; Molecular Weight; Pancreatin - metabolism; Pepsin A - metabolism; Proteins; Seed Storage Proteins - chemistry; Seed Storage Proteins - isolation & purification; Seed Storage Proteins - metabolism; Seeds; Seeds - metabolism; Solubility; Studies; Characterization; Fractionation; Seeds; proteins; Dipteryx alata Vog; in vitro digestibility; baru; In vitro; Protein; Digestibility
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.4410

BACKGROUND: Baru (Dipteryx alata Vog.) is a fruit distributed throughout the Brazilian savanna and contains a seed with a high protein content, whose properties have been rarely explored. The purpose of this study was to characterize this protein, especially by isolation and quantifying its fractions and measuring some of its molecular properties. RESULTS: Baru seeds contain 244 g kg−1 protein on a dry weight basis. Solubility profiles showed a preponderance of globulins. This fraction dominated the seed composition, with 61.7 wt% of the total soluble proteins. Albumins and glutelins accounted for 14 and 3.3 wt%, respectively. SDS‐PAGE resolution of albumin and globulin showed main bands with molecular weights of 84 kDa and 64, 66 and 73 kDa, respectively. The total protein of the flour and the globulin showed values of in vitro digestibility of 85.59% and 90.54%, relative to casein. Total globulin produced only one chromatographic peak, both on Sepharose CL‐6B gel filtration and on DEAE‐cellulose ion‐exchange columns, eluted at a concentration of 0.12 mol L−1 NaCl. CONCLUSION: The baru seed had high protein content with large quantities of storage proteins. The chromatographic and solubility profiles indicate the predominance of a fraction with characteristics of a legumin‐type protein. Copyright © 2011 Society of Chemical Industry