Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

摘要: Protein isolates (PIs) were obtained from the guava seed flour (Psidium guajava) by extracting different pHs followed isoelectric precipitation (pH 4.5). The conditions for preparation of PIs defined solubility curve at pH 10.0 and 11.5, in absence NaCl a temperature 25 ± 3 oC. These protein isolated (PI) with extraction yield 45.19 66.23%, content 96.4 93.5% PI respectively. water oil absorption capacity 1.05 0.07 2.30 0.01 mL.g -1 1.65 1.70 protein, respectively; 11.5. Differences among regarding emulsion activity stability not observed, reaching similar higher values compared to IP other seeds. gel formation neutral salt require concentrations 8 10% highest foam was observed alkaline pH, it showed up 90% initial volume; however both IPs good properties two hours after formation.