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Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds.

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Title: Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds.
Alternate Title: Propiedades tecno-funcionales y capacidad antioxidante del concentrado y fracciones proteicas de semillas de Leucaena spp.
Authors: Noyola-Altamirano, Beatriz1 bnoyolaa2000@alumno.ipn.mx, Leticia Méndez-Lagunas, Lilia1, Rodríguez-Ramírez, Juan1, Sandoval-Torres, Sadoth1, Victoria Aquino-González, Laura1, Gerardo Barriada-Bernal, Luis2
Source: Archivos Latinoamericanos de Nutrición. jul-sep2022, Vol. 72 Issue 3, p196-204. 9p.
Subjects: OXIDANT status, GLUTELINS, ALBUMINS, PROTEINS, SEEDS, PETROLEUM
Geographic Terms: OAXACA de Juarez (Mexico)
Abstract (English): The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59'21"N 96°43'26"O) during the months of February-April 2021. The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins. [ABSTRACT FROM AUTHOR]
Abstract (Spanish): El uso de proteínas vegetales como ingredientes en sistemas alimentarios se basa en sus propiedades funcionales. Se evaluó la capacidad de retención de agua y aceite, la capacidad/estabilidad espumante y emulsionante y el ensayo antioxidante de las fracciones proteicas -albúminas, globulinas 7S/11S, glutelinas y prolaminas-aisladas de las semillas de leucaena. Objetivo: El objetivo de este estudio fue evaluar las propiedades funcionales y la capacidad antioxidante del concentrado y las fracciones proteicas de las semillas maduras de Leucaena spp. Materiales y métodos: Las semillas maduras de leucaena fueron recolectadas y evaluadas en Oaxaca, México (16°59'21"N 96°43'26"O) durante los meses de febrero-abril del año 2021. Se usó harina de leucaena desgrasada para la preparación de las fracciones proteicas. El concentrado proteico se aisló por precipitación isoeléctrica (pH=9, pH=4). Las albúminas, globulinas, glutelinas y prolaminas se aislaron en función de sus propiedades de solubilidad en diferentes soluciones de extracción. Resultados: Las glutelinas constituyeron la principal fracción proteica (75,88%). No se encontraron prolaminas. La fracción de glutelinas mostró la mayor capacidad de retención de aceite (0.93±0,08 mL g-1). La fracción de albúminas presentó la mayor capacidad de retención de agua (2,53±0,15 mL g-1), capacidad espumante y estabilidad de la espuma (71,83±1,26% y 70,00±0,00%, respectivamente) y capacidad antioxidante (18,09±0,88%). Las globulinas mostraron la mayor capacidad emulsionante y estabilidad de la emulsión (56,83±1,76 y 55,67±1,20%, respectivamente). Conclusiones: El concentrado y las fracciones proteicas de las semillas de leucaena mostraron diferentes propiedades tecno-funcionales y antioxidantes de interés para la industria alimentaria, similares a los reportados por diversas proteínas vegetales comerciales. [ABSTRACT FROM AUTHOR]
Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds.
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  Data: Propiedades tecno-funcionales y capacidad antioxidante del concentrado y fracciones proteicas de semillas de Leucaena spp.
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  Data: <searchLink fieldCode="AR" term="%22Noyola-Altamirano%2C+Beatriz%22">Noyola-Altamirano, Beatriz</searchLink><relatesTo>1</relatesTo><i> bnoyolaa2000@alumno.ipn.mx</i><br /><searchLink fieldCode="AR" term="%22Leticia+Méndez-Lagunas%2C+Lilia%22">Leticia Méndez-Lagunas, Lilia</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Rodríguez-Ramírez%2C+Juan%22">Rodríguez-Ramírez, Juan</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Sandoval-Torres%2C+Sadoth%22">Sandoval-Torres, Sadoth</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Victoria+Aquino-González%2C+Laura%22">Victoria Aquino-González, Laura</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Gerardo+Barriada-Bernal%2C+Luis%22">Gerardo Barriada-Bernal, Luis</searchLink><relatesTo>2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. jul-sep2022, Vol. 72 Issue 3, p196-204. 9p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22OXIDANT+status%22">OXIDANT status</searchLink><br /><searchLink fieldCode="DE" term="%22GLUTELINS%22">GLUTELINS</searchLink><br /><searchLink fieldCode="DE" term="%22ALBUMINS%22">ALBUMINS</searchLink><br /><searchLink fieldCode="DE" term="%22PROTEINS%22">PROTEINS</searchLink><br /><searchLink fieldCode="DE" term="%22SEEDS%22">SEEDS</searchLink><br /><searchLink fieldCode="DE" term="%22PETROLEUM%22">PETROLEUM</searchLink>
– Name: SubjectGeographic
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22OAXACA+de+Juarez+%28Mexico%29%22">OAXACA de Juarez (Mexico)</searchLink>
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59'21"N 96°43'26"O) during the months of February-April 2021. The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Spanish)
  Group: Ab
  Data: El uso de proteínas vegetales como ingredientes en sistemas alimentarios se basa en sus propiedades funcionales. Se evaluó la capacidad de retención de agua y aceite, la capacidad/estabilidad espumante y emulsionante y el ensayo antioxidante de las fracciones proteicas -albúminas, globulinas 7S/11S, glutelinas y prolaminas-aisladas de las semillas de leucaena. Objetivo: El objetivo de este estudio fue evaluar las propiedades funcionales y la capacidad antioxidante del concentrado y las fracciones proteicas de las semillas maduras de Leucaena spp. Materiales y métodos: Las semillas maduras de leucaena fueron recolectadas y evaluadas en Oaxaca, México (16°59'21"N 96°43'26"O) durante los meses de febrero-abril del año 2021. Se usó harina de leucaena desgrasada para la preparación de las fracciones proteicas. El concentrado proteico se aisló por precipitación isoeléctrica (pH=9, pH=4). Las albúminas, globulinas, glutelinas y prolaminas se aislaron en función de sus propiedades de solubilidad en diferentes soluciones de extracción. Resultados: Las glutelinas constituyeron la principal fracción proteica (75,88%). No se encontraron prolaminas. La fracción de glutelinas mostró la mayor capacidad de retención de aceite (0.93±0,08 mL g-1). La fracción de albúminas presentó la mayor capacidad de retención de agua (2,53±0,15 mL g-1), capacidad espumante y estabilidad de la espuma (71,83±1,26% y 70,00±0,00%, respectivamente) y capacidad antioxidante (18,09±0,88%). Las globulinas mostraron la mayor capacidad emulsionante y estabilidad de la emulsión (56,83±1,76 y 55,67±1,20%, respectivamente). Conclusiones: El concentrado y las fracciones proteicas de las semillas de leucaena mostraron diferentes propiedades tecno-funcionales y antioxidantes de interés para la industria alimentaria, similares a los reportados por diversas proteínas vegetales comerciales. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Group: Ab
  Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.37527/2022.72.3.005
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      – Code: eng
        Text: English
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      – SubjectFull: GLUTELINS
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      – SubjectFull: ALBUMINS
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              Text: jul-sep2022
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