Resumo

PEREZ SAUCEDO, Ma. del Rosario et al. Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed. Biotecnia [online]. 2021, vol.23, n.1, pp.120-126.  Epub 18-Jun-2021. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i1.1306.

A proteinic concentrate obtained from defatted mango (CPSM) seed meal, by alkaline extraction followed by isoelectric precipitation, was evaluated for its techno-functional properties. The protein, fat, ash, and total carbohydrate contents of the proteinic concentrate were 70.0 %, 4.0 %, 3.8 %, and 22.1 %, respectively. The water and oil absorption capacities, emulsification capacity, and least gelation concentration for the proteinic concentrate were 11.5 g/g protein, 3.2 g/g protein, 169.7 mL/g protein, and 3.0%, respectively. The emulsion activity, emulsion stability, foam capacity, foam stability and gel formation of the protein concentrate were affected by pH. The best pH values for the extraction and isoelectric precipitation of proteins, to obtain the mango proteinic concentrate from mango seed, were 5 and 11, respectively. According to the results of the techno-functional properties evaluation, CPSM could be used as an ingredient in bakery products, processed meat, mayonnaise, dressings, jelly, and desserts.

Palavras-chave : protein concentrate; mango seed; physicochemical properties; functional properties.