Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut)

Andrés Moure, Herminia Domínguez, MARIA ELVIRA ZUÑIGA HANSEN, Carmen Soto, ROLANDO ARTURO CHAMY MAGGI

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

Protein concentrates, produced by aqueous extraction and membrane filtration from Guevina avellana pressing cakes, were characterized with regard to nutritional and functional properties. The effect of a previous enzymatic treatment, carried out with the aim of enhancing oil extractability during pressing, was also evaluated. Thermal conditioning of the seeds, before pressing, influenced oil and protein extractability, as well as the nutritional quality and functional properties. The protein concentrates contained up to 65% protein with an in vitro apparent digestibility coefficient in the range 75-80%. They presented a reduced ability to bind water, but they retained almost up to ten times their weight of oil.

Original languageEnglish
Pages (from-to)179-186
Number of pages8
JournalFood Chemistry
Volume78
Issue number2
DOIs
StatePublished - 7 Aug 2002

Keywords

  • Enzyme aided oil extraction
  • Functional properties
  • Guevina avellana
  • Membrane filtration
  • Pressing
  • Protein concentrates

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