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Ana Vania Carvalho - One of the best experts on this subject based on the ideXlab platform.
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Extration, concentration and Functionary and physical-chemical characterization of proteins of cupuacu seed(Theobroma grandiflorum Schum).
2014Co-Authors: Ana Vania CarvalhoAbstract:Resumo: O cupuaçu (Theobroma grandiflorum Schum) é uma fruta típica da região Norte do Brasil, com grande potencial econômico. Atualmente é a polpa que sustenta a produção, industrialização e comercialização desta fruta. A semente, um subproduto da industrialização da polpa, começa a despertar interesse como um produto de alto valor nutricional e com grande potencial de mercado para produtos industrializados. O presente estudo teve como objetivo a produção e caracterização de farinha, concentrado e isolado protéico da semente do cupuaçu, quanto a sua composição protéica e de aminoácidos e características químicas e funcionais. A farinha, obtida das sementes trituradas e desengorduradas, serviu como matéria-prima para a extração da fração protéica em meio aquoso, obtendo-se o concentrado protéico (precipitação em pH 3,5) e o isolado protéico (solubilização em pH 9 e precipitação em pH 3,5). A farinha desengordurada, o concentrado e o isolado protéico de semente de cupuaçu foram submetidos à análise de composição centesimal, cor, aminoácidos, perfil eletroforético de suas proteínas e propriedades funcionais. O concentrado apresentou um teor protéico de 31,18% e o isolado de 64,33%. Quanto ao perfil eletroforético de suas proteínas, observou-se a presença de três principais bandas protéicas, com pesos moleculares variando de 20,03 a 39,79kDa além de três bandas fracas adicionais. As bandas mais fracas parecem ter sido seletivamente perdidas durante a extração alcalina para produção do isolado protéico, estando presentes apenas na farinha desengordurada e no concentrado protéico. Observou-se que a farinha desengordurada, o concentrado e o isolado protéico de semente de cupuaçu, apresentaram boa composição aminoacídica, com teores superiores aos recomendados para a grande maioria dos aminoácidos. Tanto a farinha como o concentrado apresentaram muito boa capacidade de retenção de água e de óleo. Observou-se também, boa capacidade emulsificante em pH 7,0, para a farinha, o concentrado e o isolado protéico, 987,50, 977,50 e 1380,00mL óleo/g produto, respectivamente. Assim, estes produtos apresentam potencial de utilização, não somente para enriquecer outros alimentos, mas também para melhorar certas propriedades funcionais.Abstract: Cupuacu (Theobroma grandiflorum Schum) is a native fruit from northern Brazil, with great economic potential. Its productive chain is currently sustained by the pulp market. The seed, treated as a by-product of the pulp industrialization, has recently come to public attention as a highly nutritive product with great market potential for industrialized products. The objective of the present study was the production and characterization of flour, protein concentrate and protein isolate obtained from the cupuacu seed, in terms of their chemical and functional properties and their protein and amino acid composition. The flour, obtained from ground and defatted seeds, was used to extract the protein fraction in an aqueous medium, obtaining the protein concentrate (precipited at pH 3.5) and the protein isolate (solubilized at pH 9.0 and precipited at pH 3.5). The defatted flour, the protein concentrate and the protein isolate were analyzed in terms of their chemical composition, color, amino acid contents, electrophoretic protein profile and functional properties. The concentrate presented a protein content of 31.18% and the isolate, 64.29%. The electrophoretic profile of their proteins indicated the presence of three main protein bands, with molecular weights ranging from 20.03 to 39.79 kDa, besides three additional weak bands. The weaker bands seem to have been selectively lost during alkaline extraction for production of the protein isolate, as they were detected only in the defatted flour and in the protein concentrate. The defatted flour, the protein concentrate and the protein isolate obtained from cupuacu presented a good amino acid composition, as the contents of most amino acids were higher than the daily recommended amounts. The flour and the concentrate presented both excellent water and oil retention capacity. Good emulsifying ability at pH 7.0 was also observed for all three products: 987.50 mL oil/g for the flour, 977.50 mL oil/g for the protein concentrate and 1380.00 mL oil/g for the protein isolate. So, these products presented good utilization potential, not only to enrich other foods, but also to enhance some functional properties
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Extration, concentration and Functionary and physical-chemical characterization of proteins of cupuacu seed(Theobroma grandiflorum Schum).
Universidade Estadual de Campinas . Faculdade de Engenharia de Alimentos, 2004Co-Authors: Ana Vania CarvalhoAbstract:O cupuaçu (Theobroma grandiflorum Schum) é uma fruta típica da região Norte do Brasil, com grande potencial econômico. Atualmente é a polpa que sustenta a produção, industrialização e comercialização desta fruta. A semente, um subproduto da industrialização da polpa, começa a despertar interesse como um produto de alto valor nutricional e com grande potencial de mercado para produtos industrializados. O presente estudo teve como objetivo a produção e caracterização de farinha, concentrado e isolado protéico da semente do cupuaçu, quanto a sua composição protéica e de aminoácidos e características químicas e funcionais. A farinha, obtida das sementes trituradas e desengorduradas, serviu como matéria-prima para a extração da fração protéica em meio aquoso, obtendo-se o concentrado protéico (precipitação em pH 3,5) e o isolado protéico (solubilização em pH 9 e precipitação em pH 3,5). A farinha desengordurada, o concentrado e o isolado protéico de semente de cupuaçu foram submetidos à análise de composição centesimal, cor, aminoácidos, perfil eletroforético de suas proteínas e propriedades funcionais. O concentrado apresentou um teor protéico de 31,18% e o isolado de 64,33%. Quanto ao perfil eletroforético de suas proteínas, observou-se a presença de três principais bandas protéicas, com pesos moleculares variando de 20,03 a 39,79kDa além de três bandas fracas adicionais. As bandas mais fracas parecem ter sido seletivamente perdidas durante a extração alcalina para produção do isolado protéico, estando presentes apenas na farinha desengordurada e no concentrado protéico. Observou-se que a farinha desengordurada, o concentrado e o isolado protéico de semente de cupuaçu, apresentaram boa composição aminoacídica, com teores superiores aos recomendados para a grande maioria dos aminoácidos. Tanto a farinha como o concentrado apresentaram muito boa capacidade de retenção de água e de óleo. Observou-se também, boa capacidade emulsificante em pH 7,0, para a farinha, o concentrado e o isolado protéico, 987,50, 977,50 e 1380,00mL óleo/g produto, respectivamente. Assim, estes produtos apresentam potencial de utilização, não somente para enriquecer outros alimentos, mas também para melhorar certas propriedades funcionais.Cupuacu (Theobroma grandiflorum Schum) is a native fruit from northern Brazil, with great economic potential. Its productive chain is currently sustained by the pulp market. The seed, treated as a by-product of the pulp industrialization, has recently come to public attention as a highly nutritive product with great market potential for industrialized products. The objective of the present study was the production and characterization of flour, protein concentrate and protein isolate obtained from the cupuacu seed, in terms of their chemical and functional properties and their protein and amino acid composition. The flour, obtained from ground and defatted seeds, was used to extract the protein fraction in an aqueous medium, obtaining the protein concentrate (precipited at pH 3.5) and the protein isolate (solubilized at pH 9.0 and precipited at pH 3.5). The defatted flour, the protein concentrate and the protein isolate were analyzed in terms of their chemical composition, color, amino acid contents, electrophoretic protein profile and functional properties. The concentrate presented a protein content of 31.18% and the isolate, 64.29%. The electrophoretic profile of their proteins indicated the presence of three main protein bands, with molecular weights ranging from 20.03 to 39.79 kDa, besides three additional weak bands. The weaker bands seem to have been selectively lost during alkaline extraction for production of the protein isolate, as they were detected only in the defatted flour and in the protein concentrate. The defatted flour, the protein concentrate and the protein isolate obtained from cupuacu presented a good amino acid composition, as the contents of most amino acids were higher than the daily recommended amounts. The flour and the concentrate presented both excellent water and oil retention capacity. Good emulsifying ability at pH 7.0 was also observed for all three products: 987.50 mL oil/g for the flour, 977.50 mL oil/g for the protein concentrate and 1380.00 mL oil/g for the protein isolate. So, these products presented good utilization potential, not only to enrich other foods, but also to enhance some functional properties
Neolexvision Blogs - One of the best experts on this subject based on the ideXlab platform.
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fundamental concern and practice community justice balancing over the human rights
Social Science Research Network, 2021Co-Authors: Garima Jargar, Neolexvision BlogsAbstract:“Various perspectives over the converge related to the distance on the human-rights and supervision which was widely focused on the practice to analysis the impact on effectiveness among the common public and community. An urgent multitude which is increasingly demanding the needs for social justice and safeguarding the human fundamental right as injustices and abnormalities of racial differences as well as sexual segregation that are variedly protested due to the violation towards equal opportunities. The main highlight agenda was to elaborate on the efficient form of a standard that can proclaim the biasness of the affluent society which can enhance stability and the suggestive purpose was to draw a close relationship between individual freedom over individual common interest. Every obligatory right is dynamic but though the judiciary system should make rational and Functionary within the initiatives.”
Victor Chkhaidze - One of the best experts on this subject based on the ideXlab platform.
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Ioannes Doukas (Ignatios Monk), Caesar: to the question about contacts with South-Eastern and North-Eastern Black Sea region in the 70s – 80s of 11th c.
'Ural Federal University', 2018Co-Authors: Victor ChkhaidzeAbstract:The paper presents a biography of one of the leading political figures of the Byzantine Empire in the 60s – 80s of the 11th century – Ioannes Doukas, Caesar, the monk Ignatios. Discussed in detail sigillographical the monuments associated with Ioannes – Ignatios. Recent discoveries of two seals of this Functionary in Petra (near Batumi) and Matarkha (modern Taman) are linked to certain political events, taking place in these regions in the second half. 70s – early 80s of the 11th century
Чхаидзе, В. Н. - One of the best experts on this subject based on the ideXlab platform.
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Ioannes Doukas (Ignatios Monk), Caesar: to the question about contacts with South-Eastern and North-Eastern Black Sea region in the 70s – 80s of 11th c.
'Ural Federal University', 2016Co-Authors: Чхаидзе, В. Н.Abstract:Статья поступила в редколлегию 12.10.2016 г.Received on 12 October, 2016.В работе представлена биография одного из ведущих политических деятелей Византии 60–80-х гг. XI в. – Иоанна Дуки, кесаря, в монашестве Игнатия. Подробно рассмотрены сигиллографические памятники, связываемые с Иоанном – Игнатием. Недавние находки двух его печатей в Петре (близ Батуми) и Матархе (совр. Тамань) увязываются с определенными политическими событиями, происходившими в этих регионах во второй половине 70 – начале 80-х гг. XI века.The paper presents a biography of one of the leading political figures of the Byzantine Empire in the 60s – 80s of the 11th century – Ioannes Doukas, Caesar, the monk Ignatios. Discussed in detail sigillographical the monuments associated with Ioannes – Ignatios. Recent discoveries of two seals of this Functionary in Petra (near Batumi) and Matarkha (modern Taman) are linked to certain political events, taking place in these regions in the second half. 70s – early 80s of the 11th century
Garima Jargar - One of the best experts on this subject based on the ideXlab platform.
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fundamental concern and practice community justice balancing over the human rights
Social Science Research Network, 2021Co-Authors: Garima Jargar, Neolexvision BlogsAbstract:“Various perspectives over the converge related to the distance on the human-rights and supervision which was widely focused on the practice to analysis the impact on effectiveness among the common public and community. An urgent multitude which is increasingly demanding the needs for social justice and safeguarding the human fundamental right as injustices and abnormalities of racial differences as well as sexual segregation that are variedly protested due to the violation towards equal opportunities. The main highlight agenda was to elaborate on the efficient form of a standard that can proclaim the biasness of the affluent society which can enhance stability and the suggestive purpose was to draw a close relationship between individual freedom over individual common interest. Every obligatory right is dynamic but though the judiciary system should make rational and Functionary within the initiatives.”
