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Artículo

Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour

Mamone, Gianfranco; Sciammaro, Leonardo PabloIcon ; De Caro, Salvatore; Di Stasio, Luigia; Siano, Francesco; Picariello, Gianluca; Puppo, Maria CeciliaIcon
Fecha de publicación: 06/2019
Editorial: Elsevier Science
Revista: Food Research International
ISSN: 0963-9969
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Química Analítica

Resumen

By virtue of exclusive nutrient composition and nutritional properties, seed germ flours from both European carob (Ceratonia siliqua L.) and South American algarrobo (Prosopis alba and Prosopis nigra) or vinal (Prosopis ruscifolia) have potential as a high nutritional value and health-promoting ingredient for food formulations. In order to define their compositional and functional properties, we investigated the germ protein content of carob compared to the P. alba, P. nigra and P. ruscifolia counterparts, applying proteomics and complementary methods. The mono- and two-dimensional electrophoretic profiles of Prosopis spp. were very similar among one another, while C.siliqua exhibited significant differences. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy highlighted a dominant β-sheet structural conformation for C. siliqua, suggesting that carob germ flour might more suited than Prosopis germ flour for baking and food technological applications. In contrast, Prosopis spp. contained a more adequate nutritional value than C. siliqua, in terms of essential amino acid complement. Both carob and algarrobo germ flour samples were highly digestible, as demonstrated by in vitro simulated gastrointestinal digestion, releasing high amounts of free amino acids and only minor proportions of low molecular weight peptides.
Palabras clave: Amino acid composition , ATR-FTIR , Ceratonia siliqua , Prosopis , Gastrointestinal digestion , Proteomic analysis
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/105114
URL: https://www.sciencedirect.com/science/article/abs/pii/S0963996919301218
DOI: https://doi.org/10.1016/j.foodres.2019.02.035
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Mamone, Gianfranco; Sciammaro, Leonardo Pablo; De Caro, Salvatore; Di Stasio, Luigia; Siano, Francesco; et al.; Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour; Elsevier Science; Food Research International; 120; 6-2019; 188-195
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