The seed kernel of faveleira plant is a potential source of edible oil and proteins. The plant grows in all the northeastern states of Brazil, mainlly in the sertão (backlands) and caatinga regions. With an objective of its use in food formulations, the functional properties of the protein isolates of the kernel from the faveleira plants with (FCE) or without thorns (FSE) were studied. The kernels presented high lipid (40.56 and 40.21%) and protein (33.0 and 35.77%) content which increased to about 57.55 and 63.0% respectively after the lipid removal. In the preparation of protein isolates, the content of protein extraction was 83.5% for FCE and 80.57% for FSE at pH 10.5 while the protein recovery through isoelectric precipitation at pH 4.5 was 72.84 and 72.11%, respectively. The protein solubility index and the emulsification properties presented pH dependence with minimum values at isoelectric pH and maximum value at the extreme acidic and basic pHs. The protein isolate FSE showed better water and oil absorption capacities than FCE. The emulsion capacity and emulsion stability of both isolates presented appropriate performance in acidic and alkaline pH.
faveleira; protein; protein isolate; functional properties
