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|Type:||Artigo de periódico|
|Title:||Effect Of Lipophilization On Functional Properties Of Palm Kernel Flour (elaeis Guineensis) [efecto De La Lipofilización Sobre Las Propiedades Funcionales De La Harina De Palmiste (elaeis Guineensis)]|
|Abstract:||Functional properties of proteins present in palm kernel flour were studied, obtained from almonds with and without testa. Removal of testa with HCl permitted a decrease of the polyphenol concentration, besides conferring the flour a light cream color. Lipophilization of palm kernel proteins was studied in order to evaluate the changes on functional properties and compare them to the properties for the non-modified flour. Properties measured were solubility, water retention capacity (WRC), oil retention capacity (ORC), emulsion capacity (EC), emulsion activity (EA), emulsion stability (ES), foam expansion (FE) and foam stability (FS). Lipophilization of the flour without testa was tested in two protein:palmitoyl chloride ratios: 1:0.5 and 1:1, w/v. Solubility and EC decreased, however, the other properties were constant (WRC) or increased markedly. Lipophilization with a lower concentration of fatty acids (1:0.5 protein:palmitoyl chloride ratio) showed higher values for all functional properties.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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