Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications.

Analía A Lu Martínez,Minerva Bautista Villarreal,Eristeo García Márquez,Sergio A Galindo Rodríguez,Karla G García Alanis,Juan G Báez González

doi:10.3390/foods9010029

Analía A Lu Martínez, Minerva Bautista Villarreal + Show 4 more

Open Access

https://doi.org/10.3390/foods9010029

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Abstract

Prunus serotine seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid. The total protein was 50.94 ± 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall impression (6.31) was at 50% flour substitution. Its nutritional composition stood out for its protein and fiber contents 12.50% and 0.93%, respectively. Protein concentrate (PsPC) was elaborated (81.44 ± 7.74% protein) from defatted flour. Emulsifying properties of PsPC were studied in emulsions at different mass fractions; ϕ = 0.002, 0.02, 0.1, 0.2, and 0.4 through physicochemical analysis and compared with whey protein concentrate (WPC). Particle size in emulsions increased, as did oil content, and results were reflected in microscope photographs. PsPC at ϕ 0.02 showed positive results along the study, reflected in the microphotograph and emulsifying stability index (ESI) test (117.50 min). At ϕ 0.4, the lowest ESI (29.34 min), but the maximum emulsifying activity index (EAI) value (0.029 m2/g) was reached. WPC had an EAI value higher than PsPC at ϕ ≥ 0.2, but its ESI were always lower in all mass fraction values. PsPC can compete with emulsifiers as WPC and help stabilize emulsions.

Highlights

Nowadays, there is an increasing demand for products of high nutritional quality [1]
P. serotine defatted flour had a yield of 71.07 ± 2.10%
Its particle size (D4,3 ) was 5.10 ± 0.03 μm, which was minor for the commercial wheat flour (Triticum spp.) with 7.31 ± 0.01 μm, making P. serotine flour 1.4 times smaller

Summary

Introduction

There is an increasing demand for products of high nutritional quality [1]. Proteins are one of the major components of the human diet because of their nutritional properties. They are responsible for physicochemical properties such as solubility, water, and oil retention capacity, foaming and emulsifying capacity, viscosity, and gelation, among others. The growing concern of consumers with respect to animal safety has forced the industry to use vegetable proteins [4,5,6]. This type of proteins has health benefits, e.g., reduction of blood cholesterol levels, prevention of obesity and lower risk of heart diseases and cancer [7]. Vegetable proteins, when mixed with cereals, provide an alternative source of amino acids [3], which is why enrichment of other protein sources such as oilseeds and legumes with cereal-based foods has received considerable attention [8]

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