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Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums Ciênc. Tecnol. Aliment.
Segura-Campos,Maira; Acosta-Chi,Zaidy; Rosado-Rubio,Gabriel; Chel-Guerrero,Luis; Betancur-Ancona,David.
The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrocolloids; Rheology; Supercritical fluid extraction; Fats and oils; Functional properties.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400009
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ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins Ciênc. Tecnol. Aliment.
Magaña,Mario Domínguez; Segura-Campos,Maira; Dávila-Ortiz,Gloria; Betancur-Ancona,David; Chel-Guerrero,Luis.
Phaseolus lunatus protein concentrates and the proteases Alcalase(R) and Pepsin-Pancreatin were used for the production of protein hydrolysates that inhibit angiotensin-I converting enzyme (ACE). Protein concentrate obtained from germinated and ungerminated seeds flour was hydrolyzed with Alcalase(R) at enzyme/substrate ratio (E/S) 1/10 and during 0.5 and 2.0 h, respectively. On the other hand, protein concentrate obtained from ungerminated (E/S: 1/10) and germinated (E/S: 1/50) seeds flour was sequentially hydrolyzed with Pepsin-Pancreatin during 1.0 and 3.0 h, respectively. Peptide fractions with ACE inhibitory activity in a range of 0.9 to 3.8 µg/mL were obtained by G-50 gel filtration chromatography and high- performance liquid chromatography C18...
Tipo: Info:eu-repo/semantics/article Palavras-chave: P. lunatus; Hydrolysates; Peptides; ACE inhibitory activity.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100167
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Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate Ciênc. Tecnol. Aliment.
Sandovai-Peraza,Mukthar; Betancur-Ancona,David; Gallegos-Tintoré,Santiago; Chel-Guerrero,Luis.
Recent studies have shown the beneficial effect of peptides, an unexploited source could be Phaseolus lunatus being an important raw material for those functional products in order to improve their utilization. In addition to improve the beneficial effect of bioactive peptides the microencapsulation could be a way to protect the peptides against the environment to which they are exposed. P. lunatus protein fraction (<10 kDa of weight) was encapsulated using a blend of carboxymethylated flamboyant gum (CFG) and sodium alginate (SA) at different concentrations of CaCl2 and hardening times. After in vitro digestion of microcapsules the residual activity, in the intestinal system, both inhibition of agiotensin-converting enzyme (I-ACE) and antioxidant...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Flamboyant gum; Antioxidant activity; ACE-I activity.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400006
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Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México Ciênc. Tecnol. Aliment.
Hernández-Medina,Marilyn; Torruco-Uco,Juan Gabriel; Chel-Guerrero,Luis; Betancur-Ancona,David.
Se realizó la evaluación de las propiedades fisicoquímicas y funcionales de almidones de tubérculos: makal (Xanthosoma yucatanensis), camote (Ipomea batata), yuca (Manihot esculenta Crantz) y sagú (Marantha arundinacea). El tamaño promedio de los gránulos de almidón varió de 10,6 a 16,5 µm. La amilosa fue de 23,6, 19,6, 17,0 y 22,7%, para el makal, camote, yuca y sagú. Las temperaturas de gelatinización fueron de 78,4, 61,3, 65,2 y 74,9 °C, respectivamente. El almidón de yuca fue el que presentó mayor poder de hinchamiento y solubilidad. La viscosidad máxima fue para el almidón de yuca. El almidón de camote presentó la mayor claridad de gel (51,8%) y el de makal, la menor (10,9%). El almidón de yuca fue el más elástico (36,2%). Los almidones de makal y de...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Almidón; Makal; Camote; Yuca; Sagú; Propiedades funcionales.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300031
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