ArticleMolecules (Basel, Switzerland)2018
Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.).
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers, 1 of them a synthesis that pooled it.
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Who cites it
27 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Herbals and Plants in the Treatment of Pancreatic Cancer: A Systematic Review of Experimental and Clinical Studies.Nutrients · 2022Pooled it
- Consumption of Cashew Nuts on Oxidative Stress and Neuroinflammation Markers in Methionine-Induced Hyperhomocysteinemia in Rats.Food science & nutrition · 2026Article
- Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products.Foods (Basel, Switzerland) · 2025Article
- Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients.Current research in food science · 2025Review
- Modification of plant proteins as alternatives to animal proteins: a review.Food science and biotechnology · 2025Review
- Comprehensive Study of Total Nitrogen Content and Microfluidic Profiles in Additive-Enriched Plant-Based Drinks.Foods (Basel, Switzerland) · 2024Article
- Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins.Foods (Basel, Switzerland) · 2023Article
- Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks.Molecules (Basel, Switzerland) · 2023Article
- Plant-based foods as meat and fat substitutes.Food science & nutrition · 2023Review
- Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts).Plants (Basel, Switzerland) · 2023Review
- Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties.Life (Basel, Switzerland) · 2022Article
- Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch.Food chemistry: X · 2022Article
- Advances on the Antioxidant Peptides from Nuts: A Narrow Review.Antioxidants (Basel, Switzerland) · 2022Review
- Foaming and Structural Studies on the Acidic Subunit of Amaranth 11S Globulin Modified with Antihypertensive Peptides as a Function of pH and Ionic Strength.Molecules (Basel, Switzerland) · 2022Article
- Consumption of Cashew (Nutrients · 2022Article
- Comparison of Proximate and Phytonutrient Compositions of Cashew Nuts and Apples from Different Geographical Areas of Burkina Faso.BioMed research international · 2022Article
- Influence of Emerging Technologies on the Utilization of Plant Proteins.Frontiers in nutrition · 2022Review
- Correlating the morphology ofFrontiers in plant science · 2022Article
- Preparation and in vitro bioactive evaluation of cashew-nut proteins hydrolysate as a potential source of anti-allergy peptides.Journal of food science and technology · 2021Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tests. Cashew nut proteins represent an abundant nutrient with well-balanced amino acid composition and could meet the requirements recommended by FAO/WHO. SDS-PAGE pattern indicated cashew nut proteins were mainly composed of a polypeptide with molecular weight (MW) of 53 kDa, which presented two bands with MW of 32 and 21 kDa under reducing conditions. The far-UV CD spectra indicated that cashew proteins were rich in β-sheets. The surface hydrophobicity of the protein isolate was higher than that of the protein fractions. In pH 7.0, the solubility of protein fractions was above 70%, which was higher than protein isolate at any pH. Glutelin had the highest water/oil holding capacity and foaming properties. Protein isolate displayed better emulsifying properties than protein fractions. In summary, cashew nut kernel proteins have potential as valuable nutrition sources and could be used effectively in the food industry.
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