![]() Cashew nut in a healthy diet can not only lower the risk of cardiovascular disease, especially stroke, but also reduce the risk of metabolic syndrome. Cashew nut is one of the four famous nuts in the world and plays an important role for its products with high nutritional value and unique flavor. The cashew tree ( Anacardium occidentale L.) is native to the Brazil and now widely cultivated throughout the world. In summary, cashew nut kernel proteins have potential as valuable nutrition sources and could be used effectively in the food industry. Protein isolate displayed better emulsifying properties than protein fractions. Glutelin had the highest water/oil holding capacity and foaming properties. In pH 7.0, the solubility of protein fractions was above 70%, which was higher than protein isolate at any pH. ![]() The surface hydrophobicity of the protein isolate was higher than that of the protein fractions. The far-UV CD spectra indicated that cashew proteins were rich in β-sheets. SDS-PAGE pattern indicated cashew nut proteins were mainly composed of a polypeptide with molecular weight (MW) of 53 kDa, which presented two bands with MW of 32 and 21 kDa under reducing conditions. Cashew nut proteins represent an abundant nutrient with well-balanced amino acid composition and could meet the requirements recommended by FAO/WHO. ![]() These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tests. Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. ![]()
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