Physicochemical and functional properties of protein concentrate from by-product of coconut processing
| Autor: | Pattrathip Rodsamran, Rungsinee Sothornvit |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Cocos
food.ingredient Chemical Phenomena Analytical Chemistry Ingredient 0404 agricultural biotechnology food Glutelin Protein purification By-product Isoelectric Point Food science Plant Proteins biology Chemistry Coconut oil food and beverages Coconut cake 04 agricultural and veterinary sciences General Medicine 040401 food science food.food Isoelectric point Solubility Plant protein biology.protein Food Science |
| Zdroj: | Food Chemistry. 241:364-371 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.08.116 |
| Popis: | Coconut cake, a by-product from milk and oil extractions, contains a high amount of protein. Protein extraction from coconut milk cake and coconut oil cake was investigated. The supernatant and precipitate protein powders from both coconut milk and oil cakes were compared based on their physicochemical and functional properties. Glutelin was the predominant protein fraction in both coconut cakes. Protein powders from milk cake presented higher water and oil absorption capacities than those from oil cake. Both protein powders from oil cake exhibited better foaming capacity and a better emulsifying activity index than those from milk cake. Coconut proteins were mostly solubilized in strong acidic and alkaline solutions. Minimum solubility was observed at pH 4, confirming the isoelectric point of coconut protein. Therefore, the coconut residues after extractions might be a potential alternative renewable plant protein source to use asa food ingredient to enhance food nutrition and quality. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect