Structural and Functional Properties of Araucaria araucana and Araucaria angustifolia Seed Proteins as a Plant‐Based Food Source

This study compares the morphological, compositional, and protein characteristics of seed flours from Araucaria angustifolia and A. araucana . Morphologically, A. angustifolia seeds were significantly larger, while A. araucana exhibited more regular, triangular shapes. Proximate composition revealed a carbohydrate‐rich profile in both species, with a significantly higher lipid content in A. araucana . Amino acid analysis showed similar profiles, with high levels of aspartic and glutamic acids. Both flours had favorable essential amino acid scores, suggesting good protein quality. Kjeldahl conversion factors (5.95 for A. angustifolia and 6.32 for A. araucana ) differed from commonly used estimates. Protein solubility increased under alkaline conditions and was significantly higher for A. araucana at neutral to acidic pH. Water‐extractable albumins were the predominant protein fraction. FTIR analysis confirmed the presence of proteins, lipids, and carbohydrates, and secondary structure analysis indicated random coil and β‐sheet dominance. Starch analysis by deconvolution suggested a predominance of amorphous over ordered regions. Overall, both seed flours demonstrate valuable nutritional and functional properties, with A. araucana offering slightly enhanced solubility and lipid content.