Dados do Trabalho

Título

IMPROVING THE TECHNO-FUNCTIONAL PROPERTIES OF PEQUI (Caryocar brasiliense Camb.) ALMOND PROTEIN CONCENTRATE THROUGH HIGH-PRESSURE HOMOGENIZATION AND PH SHIFT

Introdução

The growing interest in plant proteins has led to the exploration of new methods for protein extraction to overcome the limitations of their industrial use, such as low solubility and emulsification, limiting their use as ingredients. The Pequi kernels (Caryocar brasiliense Camb.), waste from processing the pulp, contain an almond inside that can be used to obtain oil, resulting in a by-product, defatted flour. This study evaluated the impact of high-pressure homogenization (HPH) (60, 80, 100, and 120 MPa at 50 °C inlet temperature), combined with pH shift (2 and 10), on the structural and techno-functional properties of Pequi almond protein concentrate (PAP).

Material e Métodos

The PAP was obtained through alkaline extraction with isoelectric precipitation (pH 4.5). The pH was then adjusted to 2.0 and 10.0, and the samples were subjected to HPH treatment. The structural parameters (turbidity, particle size, zeta potential, and polydispersity index) and techno-functional parameters (solubility and emulsion stability index (ESI)) of the PAP were evaluated.

Resultados e Discussão

The results showed that the combination of HPH and pH shift significantly increased the solubility (<73%) and ESI (<92%) of PAP. Structural changes were evidenced by an increase in turbidity (11%) and zeta potential (38%), as well as a significant (up to 5x) reduction in particle size and polydispersity index (up to 2x) compared to non-treated PAP. The change in pH induced the exposure of hydrophobic groups and the formation of aggregates, making them more accessible for modification by HPH.

Conclusão

These results suggest that the increase in pressure potentiated the effect of the pH shift, and the synergistic effect of HPH and pH significantly modified the protein structure. Therefore, this new approach may present an effective technique for adjusting the techno-functional properties of Pequi almond protein concentrate.