Physicochemical and functional properties of protein concentrate from by-product of coconut processing
Date
2018
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Article
Publisher
Elsevier Ltd
Journal Title
Physicochemical and functional properties of protein concentrate from by-product of coconut processing
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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 as a food ingredient to enhance food nutrition and quality. � 2017 Elsevier Ltd
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Food Chemistry