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Tipo:	Artigo de Periódico
Título:	Fatty acid and proteomic analysis of Sterculia striata nut
Autor(es):	Míriam Andrade Santos Ederson Paulo Xavier Guilherme Lorendane Millena de Carvalho Igor Viana Brandi Gleidson Giordano Pinto de Carvalho Júnio Cota Silva Bruna Mara Aparecida de Carvalho
Resumo:	Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.
Assunto:	Noz Ácidos graxos Espectrometria de massa
Idioma:	eng
País:	Brasil
Editor:	Universidade Federal de Minas Gerais
Sigla da Instituição:	UFMG
Departamento:	ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
Tipo de Acesso:	Acesso Aberto
Identificador DOI:	https://doi.org/10.1590/fst.31819
URI:	http://hdl.handle.net/1843/47956
Data do documento:	Dez-2020
metadata.dc.url.externa:	https://www.scielo.br/j/cta/a/pLsbs4b56scvPjrGKySmRGG/?lang=en
metadata.dc.relation.ispartof:	Food Science and Technology
Aparece nas coleções:	Artigo de Periódico

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