Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment

Thaiphanit, Somruedee; Anprung, Pranee

doi:10.1016/j.foodhyd.2015.08.017

Cited by 77 publications

(42 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Gelatine samples extracted at a low temperature which had higher viscosity were able to restrict the movement of the droplet and reduce the chance of droplet aggregation. 17,18 Therefore, this led to the increase of emulsion stability of gelatine. In addition, the EAI and ESI of G45 were significantly higher than bovine gelatine.…”

Section: Effect Of Extraction Temperature On Time Sweepmentioning

confidence: 99%

Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Tan¹,

Karim²,

Uthumporn³

et al. 2019

JPS

View full text Add to dashboard Cite

The physicochemical properties of gelatine from the skin of black tilapia (Oreochromis mossambicus) as affected by different extraction temperatures (45°C, 55°C, 65°C and 75°C) were investigated. The yield of gelatine increased significantly as the extraction temperature increased. Electrophoretic protein pattern and free amino acid content of tilapia gelatine showed that high extraction temperature (75°C) contributed to the decrease in major protein components (α-and β-chains) of the extracted gelatine. Fourier transform infrared (FTIR) spectroscopy showed a significant loss of triple helical structure in all samples. The gel strength, gelling temperature and melting temperature of tilapia gelatine decreased as the extraction temperature increased. The gelling and melting temperature of gelatine extracted at 45°C (G45) was 18.9°C and 26.2°C, respectively, which was about 2°C lower than those of the bovine gelatine tested. This suggested that G45 and bovine gelatine gel possessed similar thermal stability. In addition, the rheological test revealed that, as the extraction temperature increased, the storage modulus (G′) of tilapia gelatine was frequency dependent and took a relatively long time to achieve maximum G′ at 10°C. Black tilapia gelatine showed higher emulsion ability and emulsion stability when lower extraction temperatures were used. The foaming properties of tilapia gelatine was similar among gelatine extracted from 45°C to 65°C. A significant decrease in foamability and stability was observed when extraction temperature further increased to 75°C. Therefore, black tilapia gelatine extracted at 45°C has the functional properties that are comparable to bovine gelatine.

show abstract

Section: Effect Of Extraction Temperature On Time Sweepmentioning

confidence: 99%

Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Tan¹,

Karim²,

Uthumporn³

et al. 2019

JPS

View full text Add to dashboard Cite

show abstract

“…To the best of our knowledge, no studies into the effect of thermal stabilization on the physicochemical and functional properties of wheat germ protein fraction were reported in the literature. However the effect of heat treatment on protein fraction has already been researched in other vegetal proteins such as oat (Runyon et al, 2015), pea (Peng et al, 2016), corn (Malumba et al, 2008), soy (Wang et al, 2012), and coconut (Thaiphanit and Anprung, 2016).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical characterization of protein fraction from stabilized wheat germ

Meriles

Steffolani

León

et al. 2019

Food Sci Biotechnol

View full text Add to dashboard Cite

Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175°C reached a protein denaturation degree of * 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.

show abstract

“…The ζ‐potential value of the freshly prepared CPC suspension and quasi‐pure coconut protein, of which pH were 6.3, were −18.30 and −20.87 mV, respectively. According to Gonzalez and Tanchuco (), and Thaiphanit and Anprung () reports, glutamic acid accounted for approximately 20% of total amino acid in coconut proteins. Its p K a was mentioned to be around 4.0, which indicated an isoelectric point or pI of the coconut protein.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of coconut protein separation process by means of membrane ultrafiltration

Yiengveerachon

Yoshikawa

Matsumoto

2020

J Food Process Engineering

View full text Add to dashboard Cite

Cross‐flow ultrafiltration has been reported as a promising technique to concentrate the coconut protein in the liquid by‐product called coconut skimmed effluent, which is produced from coconut oil wet process. However, the cake developed on the membrane surface always causes a measurable resistance, which extremely impedes the filtration efficiency. This study investigated the cross‐flow filtration performance under different operational conditions, which included membrane molecular weight cut‐off (10 and 30 kDa), transmembrane pressure (0.1, 0.2, and 0.3 MPa) and cross‐flow velocity (0.5, 1.0, and 1.5 l/min), and molecular electrostatic interaction by adjusting the feed suspension pH (2.0, 4.0, 6.3, 9.0). The results showed that there was no substantial difference in the filtration performance between 10 kDa and 30 kDa membrane because the number of molecules, in which the particle size was larger than 30 kDa, was high. Furthermore, the results confirmed that the permeate flux increased with the cross‐flow velocity but decreased with the transmembrane pressure due to the cake layer compressibility. For the suspension chemistry effects, although a thick cake layer was developed on the membrane when the feed suspension pH was very close to pI (pH 4.0), the permeate flux was surprisingly greater than the other pH conditions. Practical Application This research was carried out by focusing on the evaluation of the alternative method other than the traditional one, such as precipitation or centrifugation, for coconut protein concentration. The membrane ultrafiltration, which is widely used to improve the quality of many dairy products, has been applied to the coconut suspension and filtration performances including fouling behavior under various conditions have been investigated. The results obtained could provide extensive information for the operational optimization of the coconut liquor cross‐flow filtration process considering the hydrodynamic factors. Furthermore, since the experiment was conducted with a real polydispersed biopolymer mixture, its unique characteristics that depend on the change of pH would be able to extend the knowledge including the influence of the electrostatic interaction on the cake formation of such plant‐based protein–polysaccharide mixture.

show abstract

Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment

Cited by 77 publications

References 62 publications

Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Physico-chemical characterization of protein fraction from stabilized wheat germ

Characteristics of coconut protein separation process by means of membrane ultrafiltration

Contact Info

Product

Resources

About