Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins
文献类型： 外文期刊
作者： Liu, Xiaoyan 1 ; Yang, Duwei 2 ; Liu, Wantong 3 ; Kan, Jintao 1 ; Zhang, Yufeng 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Hainan Engn Ctr Coconut Further Proc, Coconut Res Inst, Wenchang 571339, Peoples R China
2.Yunnan Agr Univ, Coll Trop Crops, Puer 665099, Peoples R China
3.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
关键词： coconut isolate protein; structure; physicochemical properties; dry processing
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2024 年 13 卷 16 期
页码：
收录情况： SCI
摘要： The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal properties, and water-holding, oil-holding, foaming, and emulsifying properties of coconut isolate protein were investigated. The results showed that the dry processing altered the amino acid composition of coconut isolate proteins as well as resulted in fewer irregular structural regions and more homogeneous particle sizes, leading to an improvement in the thermal stability of the proteins. SDS-PAGE analysis showed that globular proteins located at similar to 34 kDa in coconut isolate proteins underwent slight degradation during the dry processing of coconut oil. The dry processing reduced the surface hydrophobicity, total and free sulfhydryl groups, solubility, and free amino acid content of coconut isolate proteins. In addition, the water-holding capacity, oil-holding capacity, and foam stability of coconut isolate proteins were improved to different degrees after the dry processing. Therefore, the development and utilization of copra meal protein is of great significance to increase its added value.
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