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

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dc.contributor.authorPattrathip Rodsamran
dc.contributor.authorRungsinee Sothornvit
dc.contributor.correspondenceR. Sothornvit; School of Culinary Arts, Suan Dusit University, Bangkok, 10700, Thailand; email: fengrns@ku.ac.th
dc.date.accessioned2025-03-10T07:36:32Z
dc.date.available2025-03-10T07:36:32Z
dc.date.issued2018
dc.description.abstractCoconut 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
dc.identifier.citationFood Chemistry
dc.identifier.doi10.1016/j.foodchem.2017.08.116
dc.identifier.issn3088146
dc.identifier.scopus2-s2.0-85028749152
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4927
dc.languageEnglish
dc.publisherElsevier Ltd
dc.rights.holderScopus
dc.subjectCoconut milk cake
dc.subjectCoconut oil cake
dc.subjectFunctional properties
dc.subjectPhysicochemical properties
dc.subjectProtein concentrate
dc.subjectProtein fractionation
dc.titlePhysicochemical and functional properties of protein concentrate from by-product of coconut processing
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85028749152&doi=10.1016%2fj.foodchem.2017.08.116&partnerID=40&md5=35eb8ae01c9f7956ced4d9f5aca14f46
oaire.citation.endPage371
oaire.citation.startPage364
oaire.citation.volume241
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