Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility

被引：91
|
作者：
Osman, MA [1 ]
机构：
[1] King Saud Univ, Coll Agr, Dept Food Sci & Nutr, Riyadh, Saudi Arabia
来源：
PLANT FOODS FOR HUMAN NUTRITION | 2004年 / 59卷 / 01期
关键词：
baobab; amino acids; fatty acids; antinutritional factors;
D O I：
10.1007/s11130-004-0034-1
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
The baobab seed and pulp were analyzed for proximate composition. mineral content, and amino acid composition. The seed oil and protein were evaluated for their fatly acid profile and protein solubility. The seed was found to be a good source of energy, protein, and fat. Both the kernel and the pulp contain substantial quantities of calcium, potassium, and magnesium. Amino acid analyses revealed high glutamic and aspartic acid contents and the sulfur-containing amino acids as being the most limited amino acid. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. Of the several solvents tested to solubilize the seed protein, 0.1 M NaOH was found to be the most effective. The protein was more soluble at alkaline than acidic pH, with the lowest solubility at pH 4.0.
引用
收藏
页码：29 / 33
页数：5
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