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<p>Brazil nut (<i>Bertholletia excelsa</i>), a high-methionine oilseed, offers a balanced amino acid profile and could serve as a viable protein ingredient in the food industry. This study evaluates the chemical and physicochemical properties of Brazil nut protein concentrate (BNPC), comparing its techno-functional properties to commercial proteins from soy and pea. BNPC exhibited a predominance of β-sheet structures (52%), high hydrophobicity, and excellent oil-holding capacity (~ 3&#xa0;g oil. g<sup>− 1</sup> of protein), making it suitable for fat-rich food products. However, its foaming capacity and emulsion stability were inferior to soy and pea proteins, indicating the need for pH optimization to enhance these properties. Despite lower water holding capacity and digestibility, BNPC shows significant potential as a sustainable protein source for developing innovative food products, particularly those requiring high oil retention.</p>

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Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry

  • 期刊论文

  • 发表日期：

    2025年2月21日

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  • Jessica da Silva Matos,
  • Juliana Eloy Granato Costa,
  • Paula Zambe Azevedo,
  • Márcia Cristina Teixeira Ribeiro Vidigal,
  • Jaqueline de Araújo Bezerra,
  • Edgar Aparecido Sanches,
  • Carlos Victor Lamarão,
  • Paulo César Stringheta,
  • Evandro Martins,
  • Pedro Henrique Campelo

摘要

Brazil nut (Bertholletia excelsa), a high-methionine oilseed, offers a balanced amino acid profile and could serve as a viable protein ingredient in the food industry. This study evaluates the chemical and physicochemical properties of Brazil nut protein concentrate (BNPC), comparing its techno-functional properties to commercial proteins from soy and pea. BNPC exhibited a predominance of β-sheet structures (52%), high hydrophobicity, and excellent oil-holding capacity (~ 3 g oil. g− 1 of protein), making it suitable for fat-rich food products. However, its foaming capacity and emulsion stability were inferior to soy and pea proteins, indicating the need for pH optimization to enhance these properties. Despite lower water holding capacity and digestibility, BNPC shows significant potential as a sustainable protein source for developing innovative food products, particularly those requiring high oil retention.