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Food Chem. 2018 Feb 15;241:364-371. doi: 10.1016/j.foodchem.2017.08.116. Epub 2017 Sep 1.

Physicochemical and functional properties of protein concentrate from by-product of coconut processing.

Author information

1
School of Culinary Arts, Suan Dusit University, Bangkok 10700, Thailand.
2
Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom 73140, Thailand; Center of Advanced Studies in Industrial Technology, Kasetsart University, Thailand. Electronic address: fengrns@ku.ac.th.

Abstract

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.

KEYWORDS:

Coconut milk cake; Coconut oil cake; Functional properties; Physicochemical properties; Protein concentrate; Protein fractionation

PMID:
28958541
DOI:
10.1016/j.foodchem.2017.08.116
[Indexed for MEDLINE]

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