Keywords
protein isolate
acetylation
functional properties
How to Cite
Abstract
The functional properties of proteins from munguba almonds were characterized after being acetylated. Samples of the purified protein were modified by acetylation using acetic anhydride as a modifier reagent in concentrations of 5, 10 and 15%. The range of the modification obtained with acetic anhydride treatment was 31.09, 72.75 and 81.77%, respectively. The effect of the modification on the functional properties of the purified protein from munguba and the acetylated derivatives showed a reduction in solubility proportionally to the pH increase until reaching the isoelectric points at pH 5,0 and 4,0, respectively, and followed by solubilization enhancement from these points. Water and oil absorptions capacity of the purified native protein was improved after acetylation. After introducing the acetyl group into the native protein, the emulsifying capacity increased in the alkaline region; and the emulsion activity and stability were improved in its isoeletric point (pI) and at pH 7. Acetylation of the native protein caused low alteration on the viscosity; however, an increase of viscosity was observed by rising the concentration of protein solution, and it decreased when heated at 90 ºC.
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