Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) Propriedades térmicas de farinha desengordurada, concentrado e isolado proteico de baru (Dipteryx alata Vog.)

Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.) Propriedades térmicas de farinha desengordurada, concentrado e isolado proteico de baru (Dipteryx alata Vog.)

Baru (Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal, conc...

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Bibliographic Details
Main Authors: Rita de Cássia Avellaneda Guimarães, Simone Palma Favaro, Anderson Dias Vieira de Souza, Cláudia Muniz Soares, Ângela Alves Nunes, Lincoln Carlos Silva de Oliveira, Michael Robin Honer
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-03-01
Series:Food Science and Technology
Subjects:
desnaturação proteica
análises térmicas
picos endotérmicos
leguminosas
protein denaturation
thermal analysis
endothermal peaks
legumes
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100008

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