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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.