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Functionality of succinylated Brazil nut (Bertholletia excelsa HBK) kernel globulin
Cíntia Maria Pinto Ramos1, Pushkar Singh Bora
1Departamento de Tecnologia Química e de Alimentos, Universidade Federal da Paraíba, 58059-000 João Pessoa--Pb, Brazil.
Summary
Chemical modification of Brazil nut kernel globulin through succinylation significantly enhances its functional properties. This improved protein functionality offers potential for use in various food products, increasing ingredient versatility.
Area of Science:
- Food Science
- Protein Chemistry
- Ingredient Functionality
Background:
- Defatted Brazil nut kernel flour is an underutilized byproduct of oil extraction.
- Its modest functional properties limit its application in food formulations.
- Chemical modification is a viable strategy to enhance protein functionality.
Purpose of the Study:
- To improve the functional properties of Brazil nut kernel globulin through succinylation.
- To evaluate the impact of different succinylation levels on protein functionality.
- To explore potential food applications for modified Brazil nut globulin.
Main Methods:
- Brazil nut kernel globulin was succinylated at varying levels (55.8%, 62.4%, 72.0%).
- Key functional properties including solubility, water and oil absorption, viscosity, and emulsifying capacity/stability were assessed.
- Measurements were taken across a range of pH values (3.0-9.0).
Main Results:
- Succinylation improved protein solubility above pH 4.0.
- Water and oil absorption capacities, and apparent viscosity increased with higher succinylation levels.
- Emulsifying capacity and stability varied with pH, with highest activity at pH 3.0 and 9.0.
Conclusions:
- Succinylation effectively enhances the functional properties of Brazil nut kernel globulin.
- Modified globulin shows promise for applications in high-protein drinks, soups, bakery, meat products, and as an emulsifier in dressings and mayonnaise.