Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products
文献类型： 外文期刊
作者： Wang, Jia-Shui 1 ; Wang, An-Bang 1 ; Zang, Xiao-Ping 1 ; Tan, Lin 1 ; Xu, Bi-Yu 2 ; Chen, Hai-Hong 3 ; Jin, Zhi-Qiang; 1 ;
作者机构： 1.China Acad Trop Agr Sci, Key Lab Genet Improvement Bananas, Haikou Expt Stn, Haikou 570102, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, Key Lab Biol & Genet Resources Trop Crops, Inst Trop Biosci & Biotechnol, Haikou 571101, Hainan, Peoples R China
3.Guangxi Vocat & Tech Coll, Nanning 530226, Peoples R China
关键词： Avocado; Protein; Physicochemical properties; Functional properties; Emulsion
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 288 卷
页码：
收录情况： SCI
摘要： 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.
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