Protein concentrate obtainment from leaves and aerial part cassava (ManihotesculentaCrantz)

Janaina Lima da Silva, Simone Damasceno Gomes, Silvia Renata Machado Coelho, Janete Evarini, Priscila Ferri, Marney Pascoli Cereda, Shaiane Dal`Maso Lucas

Abstract


The aerial parts of cassava, constituted by leaves, stalk sand stems, are considered as agro-industrial waste, so, they are thrown away during roots crop. This material has content of protein, vitamin and mineral; therefore, it can be used as a dietary supplement for food industries. Thus, alternatives have come to extract protein from leaves and remove toxic agent sand anti-nutrients that make part of their composition. In this context, this study aimed at evaluating yield, mineral composition and functional properties of protein concentrates from leaves and aerial part of cassava. During the extraction of proteins, the following tested methods were:(1) isoelectric precipitation; (2) natural fermentation for five days; (3) fermentation for 48 hours and (4) fermentation for 48 hours, followed by pH adjustment. A 2 x 4 factorial design was used, the studied factors were the products (leaves and shoots) and the method of protein extraction (four methods), with three replications. From the results, it was observed that Method1 provided the highest yields of protein concentrate and protein extraction for cassava leaves, however, there was no significant difference among the extraction methods for the aerial part of cassava. The values of Fe, Mn and Zn increased in protein concentrates obtained both in leaves and the aerial part of cassava, especially for Method 3. The capacities of absorbing water and oil from protein concentrates were considered high for the four studied methods, thus, indicating a good application in food products.


Keywords


Protein; Methods of extraction; Functional properties.



DOI: http://dx.doi.org/10.5433/1679-0359.2012v33n6p2279

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional