Production and Characterization of a Brazil Nut Protein Isolate with Functional Properties for Food Applications

Abstract

Considering the nutritional properties of the Brazil nut (Bertholletia excelsa), a protein isolate was produced using the pH-shift precipitation technique. Analyses of the proximate composition revealed a protein concentration of 73%, 0.43% total lipids, 1.96% moisture and 6.34% total phenolic compounds. Electrophoresis revealed that this product is composed of low-molecular-weight proteins, indicating a high potential for absorption and digestion. Mineral analysis demonstrated the presence of essential minerals, especially selenium (132.88 μg/g). Amino acid analysis showed the presence of essential amino acids, particularly methionine and cysteine, which act as selenium carriers and are involved in antioxidant defense. The isolate exhibited excellent functional properties and moderate rheological properties due to the difficulty in flow caused by electrostatic forces, and the results of this study may provide support for further investigations and future applications of this product, for example in the development of nutraceuticals or pharmaceuticals based on this novel product.