Caracterização de concentrado protéico de folhas de mandioca obtido por precipitação com calor e ácido

Abstract

Cassava leaves have a high content of protein of low digestibility. The production of cassava leaf protein concentrate (CLPC) enables cassava leaf protein to be used with a reduced fiber content and better protein quality. This work involved an investigation of the chemical characteristics of CLPC produced by different forms of precipitation, using heat and acid. No significant differences were found in the centesimal composition of the CLPC. The protein content in CLPC was 57.72% higher than in cassava leaf flour (CLF). Both types of CLPC precipitation also yielded similar protein concentrations. The CLPC Fe content was higher than that of the CLF. The CLF presented higher water and oil absorption than did CLPC, although the CLPC extracted by the two methods showed similar results. The lowest nitrogen solubility of CLF and CLPC was observed at a pH of 3 to 5. The CLF exhibited greater foam forming ability and higher stability than the CLPC. Neither the CLF nor the CLPC presented good emulsion stability.