Open access
Sep 2026
Production and Characterization of a Brazil Nut Protein Isolate with Functional Properties for Food Applications
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. Electrophoresi...
João Lucas da Silva Rufino, Pâmela Vital da Silva de Assunção, L. B. S. E. Souza et al.
· ACS Omega · 0 citations