Electrophoretic characterization, amino acid composition and solubility properties of Macauba (Acrocomia aculeata L.) kernel globulins

Macauba palm (Acrocomia aculeata L.) fruits are emerging sources to produce high-quality oils from pulp and kernels. Yet, the protein-rich press cake kernels remains underutilized, mainly due lacking knowledge of protein composition properties. Therefore, our aim was characterize main fractions The globulins were major fraction (58.5% storage proteins), which further separated into 11 S 7 globulins. subunits both presented heterogeneity in isoelectric point (5.3–8.3), revealing genetic polymorphism. soluble at low ionic strength (0.1 mol/L), whereas required higher salt concentration (0.50–0.75 mol/L) for solubilization, independent on selected types. Both rich essential amino acids, especially methionine cysteine, making kernel proteins a valuable source complement diets based pulses oilseeds.