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Año 2011, Volumen 61 - Número 4
Año 2011, Volumen 61
Número 4

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HOME > EDICIONES > Año 1998, Volumen 48 - Número 4

Trabajos de Investigación
Avaliação da qualidade nutricional da proteína da folha de mandioca combinada com a caseína pela reação de plasteína

Maria do Carmo Gouveia Peluzio, Luiz Carlos Guedes de Miranda, George Henrique Kling de Moraes, Luciano Esteves Peluzio
Departamento de Nutrição e Saúde. Universidade Federal de Viçosa (UFV). Viçosa, MG, Brasil.

Nutritional evaluation of protein quality of cassava leaf combined with casein by plastein reaction

The present work was conducted to obtain a proteic product and to evaluate its biological value in order to be used for human and/or domestic animal consumption. Thus, it were used cassava leaves as a non conventional source of protein. It was produced a freeze-dried, fat-free and colourless proteic isolated from those leaves (CLPI). This was mixed with casein and after the mixture as enzimatically hydrolized and re-synthesised (Plastein reaction) to obtain a precipitated (PP) and a soluble plastein (SP) fractions. The protein contents observed were 64.39% (PS), 61.36% (PP) and 51.97% (CLPI). Trypsin inhibitor activities values showed a 41 % reduction in the PP fraction sugesting that the heat treatment used to inactivated the enzyme also inactiveted partially the inhibitor or the reduction was due to the casein dilution. The aminoacid composition of the frations obtained showed values clase to the standards stablished. It can be concluded: - the utilization of non-conventional source should be stimulated when the proteins from thoses sources have an aminoacidic profile that allow them to be used as an amino acid supplementation in food with low level of essential amino acids; - the fractions obtained by the plastein reaction showed satisfactory protein contents and their amino acid profiles were comparable with the FAO/OMS/UNU (1985) recommendations; - the plastein reaction can be utilized in food processing, after industrial scale adaptation remove compounds responsible to bitter taste, fetidness and to discolour protein products.

Key words: Plastein, cassava leaves, modified protein, aminoacidic profile.

Recibido: 02/07/1997
Aceptado: 18/08/1998

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ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
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