Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.

IF 3.1 2区农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2025-02-21 DOI:10.1007/s11130-025-01321-y

Jessica da Silva Matos, Juliana Eloy Granato Costa, Paula Zambe Azevedo, Márcia Cristina Teixeira Ribeiro Vidigal, Jaqueline de Araújo Bezerra, Edgar Aparecido Sanches, Carlos Victor Lamarão, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo

{"title":"Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.","authors":"Jessica da Silva Matos, Juliana Eloy Granato Costa, Paula Zambe Azevedo, Márcia Cristina Teixeira Ribeiro Vidigal, Jaqueline de Araújo Bezerra, Edgar Aparecido Sanches, Carlos Victor Lamarão, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo","doi":"10.1007/s11130-025-01321-y","DOIUrl":null,"url":null,"abstract":"Brazil nut (Bertholletia excelsa), a high-methionine oilseed, offers a balanced amino acid profile and could serve as a viable protein ingredient in the food industry. This study evaluates the chemical and physicochemical properties of Brazil nut protein concentrate (BNPC), comparing its techno-functional properties to commercial proteins from soy and pea. BNPC exhibited a predominance of β-sheet structures (52%), high hydrophobicity, and excellent oil-holding capacity (~ 3 g oil. g- 1 of protein), making it suitable for fat-rich food products. However, its foaming capacity and emulsion stability were inferior to soy and pea proteins, indicating the need for pH optimization to enhance these properties. Despite lower water holding capacity and digestibility, BNPC shows significant potential as a sustainable protein source for developing innovative food products, particularly those requiring high oil retention.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"71"},"PeriodicalIF":3.1000,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Plant Foods for Human Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11130-025-01321-y","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Brazil nut (Bertholletia excelsa), a high-methionine oilseed, offers a balanced amino acid profile and could serve as a viable protein ingredient in the food industry. This study evaluates the chemical and physicochemical properties of Brazil nut protein concentrate (BNPC), comparing its techno-functional properties to commercial proteins from soy and pea. BNPC exhibited a predominance of β-sheet structures (52%), high hydrophobicity, and excellent oil-holding capacity (~ 3 g oil. g^- 1 of protein), making it suitable for fat-rich food products. However, its foaming capacity and emulsion stability were inferior to soy and pea proteins, indicating the need for pH optimization to enhance these properties. Despite lower water holding capacity and digestibility, BNPC shows significant potential as a sustainable protein source for developing innovative food products, particularly those requiring high oil retention.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

巴西坚果（Bertholletia excelsa）是一种高蛋氨酸油籽，具有均衡的氨基酸谱，可作为食品工业中一种可行的蛋白质配料。本研究评估了巴西坚果浓缩蛋白（BNPC）的化学和理化特性，并将其技术功能特性与大豆和豌豆的商业蛋白质进行了比较。巴西坚果浓缩蛋白主要呈 β 片状结构（52%），具有高疏水性和出色的持油能力（约 3 克油/克-1 蛋白质），因此适用于富含脂肪的食品。不过，它的发泡能力和乳液稳定性不如大豆蛋白和豌豆蛋白，这表明需要优化 pH 值来提高这些特性。尽管保水能力和消化率较低，但 BNPC 作为一种可持续蛋白质来源，在开发创新食品，尤其是需要高保油性的食品方面显示出巨大潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Plant Foods for Human Nutrition 工程技术-食品科技

CiteScore

6.80

自引率

7.50%

发文量

审稿时长

12-24 weeks

期刊介绍： Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods