Keywords
seed
proteins
How to Cite
Abstract
Munguba (Pachira aquatica Aubl) is an oleaginous seed native of southern Mexico and northern Brazil,
and it is cultivated as gardening ornament. For investigating its use as food or as an ingredient in food
manufacturing, the centesimal composition, protein fractions and some anti-nutricional factors were
characterized. The lipid and protein contents were of 46.62% and 13.75%, respectively, which characterize
it as being an oleaginous species. In a pie form, the protein contents was of 28.27. The following essential
amino acids (g/100 g of protein) were found: valine (7.16), leucine (7.97) and lysine (5.27), but a limited
amount of methionine + cysteine (2.42). Among the non-essential amino acids, aspartic acid (12.70) and
glutamic acid (17.11g) showed the highest indices. For protein classification the globulin fraction was in
highest index (56.24%), followed by albumin (22.86%), glutelins (14.22%) and prolamins (1.45%), being
consistent with the characteristic profile of plant storage proteins. Four protein subunits ranging from 97.4
KDa to 29.0 KDa were found by electrophoretic analysis. The tanine contents was of 6.34 mg/g, and the
haemagglutination activity was detected. The munguba seeds demonstrated the nutritional characteristics
which are suitable for being used in food manufacturing and aquiculture.
References
1. Moure A, Sineiro L, Domínguez H, Parajó JC. Functionality of oilseed protein products: a review.Food Res Int. 2006;39:945-63.
2. Pires CV, Oliveira MGA, Rosa JC,Costa NMB. Qualidade Nutricional e escore químico de aminoácidos de diferentes fontes protéicas. Ciênc Tecnol Aliment. 2006; 26(1):179-87.
3. Paraíso PR, Andrade CMG, Zemp RJ. Destilação da Miscela II: Modelagem do Stripping do Hexano. Ciênc Tecnol Aliment. 2005;25(1):37-44.
4. Souza ML, Menezes, HC. Avaliação sensorial de cereais matinais de castanha do Brasil com mandioca extrusados.Ciênc Tecnol Aliment. 2006;26(4):950-5.
5. Mitchell HS, Anderson L, Dibble M, Turkki PR, Rynbergen H. Nutrition in health and disease, 17ª ed. Rio de Janeiro, 1988.
6. Peixoto AL, Escudeiro A. Pachira aquática (Bombacaceae) na obra “História dos Animais e Árvores do Maranhão” de Frei Cristóvão de Lisboa. Rodriguésia. 2002;53(82):123-30.
7. Instituto Adolfo Lutz (São Paulo, Brasil). Métodos Físico-Químicos para análise de Alimentos: normas analíticas do Instituto Adolfo Lutz. 4ª ed. Brasília, (DF): Anvisa; 2005.
8. Osborne TB. The vegetable proteins, 2ª Edição, London: Longsman-Green, 1924.
9. Gornall AG, Bordawill CS, David MM. The determination of protein by the biuret reaction. J Biol Chem. 1949;177: 751-80.
10. Bidingmeyer BA, Cohen SA, Tarvin TL. Rapide analysis of amino acids using pré-colunn derivitilizition. JChromatogr. 1984;336; 93-104.
11. Block RJ, Mitchell HH. The correlation of the amino acid composition of protein with their nutritive value. Nutr Abstr Rev. 1946; 16(2):249-78.
12. FAO/OMS/ONU. Organização Mundial de Saúde, Genebra. Relato de uma Junta de Conselho de Especialistas. Necessidades de Energia e Proteínas. São Paulo: Roca, 1998.
13. Laemmli U K. Cleavage of structural proteins during the assembly of the head of the bacteriophage. Nature. 1970;227: 689-95.
14. Rangana S. Manual of Analysis of Fruit and Vegetable Products. New Dellhi: Tata McGraw-Hill, 1979.
15. Moreira RA, Perrone JC. Purification and partial characterization of a lectin from Phaseolus vulgaris. Plant Physiol. 1977; 59: 783-7.
16. Maroco J. Análise estatística – com utilização do SPSS. Lisboa: Sílabo, 2003.
17. Oliveira JTA, Vasconcelos IM, Bezerra LCNM, Silveira SB, Monteiro ACO, Moreira RA. Composition and nutritional properties of seeds Pachira aquatica Aubl, Sterculia striata St Hil et Naud and Terminalia catappa Linn. Food Chem. 2000; 70; 185-91.
18. Lago RCA, Pereira DA, Siqueira FAR, Szpiz RR, Oliveira JP. Estudo preliminar das sementes e do óleo de cinco espécies da Amazônia. Acta Amaz. 1986/87;16/17:369-76.
19. Barcelos MFP, Vilas Boas EVB, Lima MAC. Aspectos nutricionais de brotos de soja e de milho combinados. Ciênc Agrotec. 2002; 26(4):817-25.
20. Khalil M, Ragab M, Hassanien FR. Some functional properties of oilseed proteins. Die Nahrung. 1985; 29(3):275-82.
21. Queiroga Neto V. Caracterização físico-quimica e nutricional do óleo e proteínas de amêndoas de fava de morcego (Dipteryx lacunifera, L.)[tese de doutorado]. João Pessoa (PB): Universidade Federal da Paraíba; 2005.
22. Ribeiro D. Caracterização dos lipídios e de proteínas das amêndoas de macadâmia (Macadâmia integrifólia Maiden e Betche). [dissertação de mestrado]. João Pessoa (PB): Universidade Federal da Paraíba; 2003.
23. Deshpande S, Damodaran S. Food Legumes: chemical and technology. Adv Cereal Sci Technol. 1990;10:147-241.
24. Melo MLS, Narain N, Bora PS. Characterization of some nutritional constituents of melon (Cucumis melo hybrid AF-522) seed. Food Chem. 2000; 68: 411-14.
25. Raymond J, Inquello V, Azanza JL. The seed proteins of sun flower: comparative studies of cultivars. Phytochemistry. 1991; 30(9): 2849-56.
26. Associação Brasileira das Indústrias de Óleos - Abiove . [Acesso 2008 maio 10]. Disponível em: [http://www.abiove.com.br].
27. Chavan UD, Mckenzie DBE, Shahidi F. Protein classification of beach pea (Lathyrus maritimus L.). Food Chem. 2001; 75:145-53.
28. Lourenço KDS. Estudo comparativo parcial das características lipídica, e protéicas, determinação de fatores antinutricionais em sementes de duas cultivares de canola (Brassica napus, L). [dissertação de mestrado]. João Pessoa (PB): Universidade Federal da Paraíba; 2004.
29. El-Adawy TA, Rahma EH, El-Bedawey AA, Gafar AF. Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates. Food Chem.2001; 74:455-62.
30. Bora PS, Ribeiro D. Note: Influence of pH on the Extraction Yield and Functional Properties of Macadamia (Macadamia Integrofolia) Protein Isolates. Food Sci Technol Int. 2003;10:263-7.
31. Voight J, Bichl B, Wazir SKS. The major seed protein of Theobroma cacao L. Food Chem. 1993;47:145-51.
32. Matuda GT, Maria Netto, F. Caracterização química parcial da semente de jatobá-do-cerrado. Ciênc Tecnol Aliment. 2005; 25:353-7.
33. Adebowale KO, Lawal OS. Foaming, gelation and eletroforetic characteristics of mucuma bean (Mucuma pruriens) protein concentrates. Food Chem. 2003:1-10.
34. Fernández-Quintela A, Macarulla MT, Del Barrio AS, Martínez JA. Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain. Plant Foods Hum Nutr.1997; 51: 331-42.
35. Mechi R, Caniatti-brazaca SG, Arthur V. Avaliação química, nutricional e fatores antinutricionais do feijão preto (Phaseolus vulgaris L.) irradiado. Ciênc Tecnol Aliment. 2005; 25 (1): 109-14.
36. Chung SL, Ferrier LK. pH and sodium chloride effects on emulsifying properties of egg yolk phosvitin. JFood Sci. 1992; 57(1): 40-2.
37. Ruiz-lopes MA, Sotelo A. Chemical composition, nutritive value, and toxicology evaluation of Mexican wild lupins. J Agric Food Chem. 2001; 49(11): 5336-9.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2010 Instituto Adolfo Lutz Journal