文献类型： 外文期刊

作者： Liu, Xiao-Yan ¹ ; Yang, Du-Wei ² ; Liu, Wan-Tong ³ ; Kan, Jin-Tao ¹ ; Yang, Kai-Li ² ; Zhang, Jian-Guo ¹ ; Wang, Yuan-Yuan ¹ ; Zhu, Ke-Xue ⁴ ; Zhang, Yu-Feng 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

4.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China

关键词： Centrifugal method; Coconut milk; Protein; Structural characteristic; Functional characteristics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCI

摘要： The process of extracting virgin coconut oil (VCO) by centrifugal method utilizing coconut milk as raw material produces two main by-products of aqueous and solid phases which contain a certain amount of proteins. In this study, the structural and techno-functional characteristics of aqueous-phase proteins (APP) and solid-phase proteins (SPP) are analyzed and compared. Results show that glutamic acid was the most abundant amino acid in both APP and SPP, accounting for 21.2 % and 18.1 % of the total amino acid content, respectively. APP has a higher level of disorder structure and a lower proportion of essential amino acids (33.8 %), and it's solubility, foaming capability, and emulsifying stability are better than that of SPP. Conversely, SPP possesses better water holding capability (2.38 g/g). These can provide a theoretical basis for the development of a new method that can convert this underutilized protein into a food ingredient with higher value.