Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/69365
Type: Artigo de periódico
Title: In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
Author: Denadai, SMS
Hiane, PA
Marangoni, S
Baldasso, PA
de Oliveira Miguel, AMR
Macedo, MLR
Abstract: Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent.
Subject: protein digestibility
antinutritional factors
globulins
proteinases
Lecithys pisonis
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Date Issue: 2007
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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