Fraccionamiento y caracterización de las proteínas solubles de la harina de nuez de Barinas (Caryodendron orinocense K.)

nuez de barinas (caryodendron orinocense k.) flour has been reported to have a content of proteins in the range of 15-18% that allows considering it as a source of proteins. however, there is no evidence on the composition of these proteins. the objective of this study was the extraction and separation of the different fractions of proteins based on their solubility in different solvents (water, 5% sodium chloride, sodium hydroxide 0.02n, and 70% ethanol), and the protein composition assessment of the nuez de barinas flour from dried, milled, and defatted nuts; by analysis of the range of mo lecular weight by sds-page. molecular weights of proteins from soybean (glycine max) flour, were used for comparison. in vitro protein digestibility was determined by enzymatic hydrolysis. results presented soy proteins in the range of 20.000-97.000 daltons while the nuez de barinas flour proteins were in the range of 6.500-45.000 daltons. low molecular weight proteins should suggest a much easier digestibility of these proteins, which is related to the digestibility index of 75% found. protein composition was found to be 50,72% albumins, 15,56% globulins, 23,10% prolamins, and 2,52% glutelins which represent 92,15% of total proteins present. these fractions showed a percent purity of 81.57, 94.01, 70.86 and 92.53, respectively. these results suggest the possibility to use this flour caryodendron orinocense k. in developing food products for children and elderly persons