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Food Chem. 2019 Aug 1;288:146-153. doi: 10.1016/j.foodchem.2019.02.098. Epub 2019 Feb 28.

Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products.

Author information

1
Key Laboratory of Genetic Improvement of Bananas, Hainan Province, Haikou Experimental Station, China Academy of Tropical Agricultural Sciences, Haikou 570102, PR China.
2
Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China.
3
Guangxi Vocational and Technical College, Nanning 530226, PR China.
4
Key Laboratory of Genetic Improvement of Bananas, Hainan Province, Haikou Experimental Station, China Academy of Tropical Agricultural Sciences, Haikou 570102, PR China; Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China. Electronic address: jinzhiqiang@itbb.org.cn.
5
Key Laboratory of Genetic Improvement of Bananas, Hainan Province, Haikou Experimental Station, China Academy of Tropical Agricultural Sciences, Haikou 570102, PR China. Electronic address: zjwhma@163.com.

Abstract

Avocado (Persea americana) is a tropical fruit that has drawn great interest its oil for foods and cosmetic industries; however, avocado oil processing by-product is a potential source of edible protein. Herein, edible protein was prepared from defatted avocado meal, and it's physicochemical, functional and emulsion properties were investigated. The avocado protein showed U-shaped exhibiting strong effect of pH, and a minimum solubility being observed at pH 4.5, confirming the isoelectric point of avocado protein. Nutritionally, the avocado protein contains all the essential amino acids. Avocado protein provided higher water and oil absorption capacities, higher radical scavenging capacity but lower in-vitro digestibility compared with soy protein. Furthermore, the avocado protein as emulsifier afforded a stability oil-in-water emulsion system, resulting in a greater emulsifying stability than that of soy protein. The present results highlight the potential source of edible protein from avocado oil processing by-products for functional food ingredients.

KEYWORDS:

Avocado; Emulsion; Functional properties; Physicochemical properties; Protein

PMID:
30902274
DOI:
10.1016/j.foodchem.2019.02.098
[Indexed for MEDLINE]

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