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EntrarIntroduction: The prospect of new sources of plant-based proteins has increased in recent years due to changes in consumers' eating habits, demand for new products and the implementation of more sustainable policies in the industries. Proteins have a high nutritional value and are important structuring agents used in the development of new products. Pigeon pea (Cajanus cajan) is a protein-rich pulse that has adapted well to the Brazilian territory, but the extraction of its proteins to obtain a protein fraction with potential for technological applications has been little studied. Objective: The objective of the present work was to obtain a protein fraction from pigeon pea seeds and determine its composition. Methodology: The seeds of pigeon pea, non-defatted, were ground and the resulting flour was dispersed in distilled water (1:10). The mixture was kept under stirring for 4 h after having its pH adjusted to 8. After stirring, the solution was centrifuged (4500 g / 4 °C) for 45 minutes. The supernatant was collected and its pH was adjusted to 4.5 for protein precipitation. Then, a new centrifugation was performed, with collection of the precipitate. The precipitate obtained was lyophilized for 72 h. To determine the composition of pigeon pea flour and the protein fraction obtained, protein determination was performed using the Kjeldahl method (with conversion factor of 6.25), lipid determination by the Soxhlet method, moisture determination in a vacuum oven at 70 °C and ash determination by muffle incineration at 550 °C. The amount of carbohydrates was determined by difference. Results: Pigeon pea flour had 65.7% carbohydrates, 19.2% protein, 10.7% moisture, 3.3% ash and 1.1% lipids, while the fraction obtained by the extraction method presented 73.5% of proteins, 21.6% of carbohydrates, 3.3% of ash, 1.1% of moisture and 0.5% of lipids. The extraction method was efficient to obtain a fraction rich in proteins (protein content > 70%). Conclusion: The extraction of pigeon pea proteins resulted in a protein-rich fraction with potential for applications in the development of new products in the food industry.
Maria Carolina Capellini
Olá Adilson!
Parabéns pelo seu trabalho!!
Tenho duas dúvidas: a farinha foi desengordurada com qual solvente? Hexano? Vcs têm a intenção de determinar as propriedades funcionais dessa fração proteica? Se sim, quais?
Obrigada!
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