Food

Carob bean germ seed (Ceratonia siliqua): Study of the oil and proteins

  1. María P Maza,
  2. Rosario Zamora,
  3. Manuel Alaiz,
  4. Francisco J Hidalgo,
  5. Francisco Millán,
  6. Eduardo Vioque

Article first published online: 19 SEP 2006

DOI: 10.1002/jsfa.2740460411

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 46, Issue 4, pages 495–502, 1989

Additional Information

How to Cite

Maza, M. P., Zamora, R., Alaiz, M., Hidalgo, F. J., Millán, F. and Vioque, E. (1989), Carob bean germ seed (Ceratonia siliqua): Study of the oil and proteins. J. Sci. Food Agric., 46: 495–502. doi: 10.1002/jsfa.2740460411

Author Information

  1. Institute de la Grasa y sus Derivados (CSIC), Apartado 1078, 41012-Sevilla, Spain

Publication History

  1. Issue published online: 19 SEP 2006
  2. Article first published online: 19 SEP 2006
  3. Manuscript Accepted: 1 MAY 1988
  4. Manuscript Revised: 5 APR 1988
  5. Manuscript Received: 29 FEB 1988

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Keywords:

  • Carob bean seed germ oil;
  • carob bean seed germ protein;
  • Ceratonia siliqua;
  • fatty acid (composition);
  • triglyceride (composition);
  • pancreatic lipase

Abstract

The oil and flour of the seed germ of carob bean (Ceratonia siliqua L) were studied. The fatty acid composition included, as main components, palmitic (14·2%), stearic (3·0%), oleic (38·5%) and linoleic (43·6%) acids. Lipolysis with pancreatic lipase shows the following glyceride composition: S3 (0·0%), US2 (2·7%), SU2 (27·9%) and U3 (63·7%). The protein flour was separated into protein classes according to their solubility and molecular weight, and the preparation of an isolate (with more than 90% protein) is described.

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