Abstract
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. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tests. Cashew nut proteins represent an abundant nutrient with well-balanced amino acid composition and could meet the requirements recommended by FAO/WHO. 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. The far-UV CD spectra indicated that cashew proteins were rich in β-sheets. The surface hydrophobicity of the protein isolate was higher than that of the protein fractions. In pH 7.0, the solubility of protein fractions was above 70%, which was higher than protein isolate at any pH. Glutelin had the highest water/oil holding capacity and foaming properties. Protein isolate displayed better emulsifying properties than protein fractions. In summary, cashew nut kernel proteins have potential as valuable nutrition sources and could be used effectively in the food industry.
Highlights
The cashew tree (Anacardium occidentale L.) is native to the Brazil and widely cultivated throughout the world
The protein content, moisture, crude fat, ash and soluble sugar in defatted cashew nut flour (DCNF) were 31.9%, 9.24%, 0.5%, 4.46% and 19.15%, respectively. This result indicated that DCNF was rich in protein
A similar result was observed in the study of Tang and Wang [15] where buckwheat globulin (96.7%) had higher protein content than albumin (57.0%)
Summary
The cashew tree (Anacardium occidentale L.) is native to the Brazil and widely cultivated throughout the world. 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. Cashew nut kernel has a composition of 40–57% lipid, 23–25% carbohydrates and 20–25% high quality protein content, of the lipid, 61% is monounsaturated fatty acids and 17%. Defatted cashew flour has been indicated as a good protein source with potential applications due to its higher protein content [5]. Cashew nut protein is new but nutritional, previous study showed cashew nut protein had well-balanced in essential amino acids [6]
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