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

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 756-765

  Thaiphanit, Somruedee ^a,b   Anprung, Pranee ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b SIAM UNIVERSITY   (Thailand)

Author keywords

Coconut (Cocos nucifera L.); Emulsion; Functional properties; Heat treatment; Protein concentrate; Solubility

Indexed keywords

AMINO ACIDS; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; OLIVE OIL; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SUNFLOWER OIL; SYSTEM STABILITY;

COCONUT (COCO NUCIFERA L); COCONUT PROTEINS; COCONUT WET PROCESSING; COCOS NUCIFERA; EMULSION PROPERTIES; FUNCTIONAL PROPERTIES; OIL-IN-WATER; PHYSICOCHEMICAL PROPERTY; PROTEIN CONCENTRATES; WATER EMULSION;

SOLUBILITY;

EID: 84940481301     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.08.017     Document Type: Article

References (75)

1. AOAC Association of official analytical chemists. Methods of analysis 1990, AOAC, Arlington, VA, (Methods 962, 09-992.06). 15th ed.
2. Balasubramaniam K., Sihotang K. Studies of coconut protein and its enzyme activities. Journal of Food Science 1979, 44(1):62-65.
3. Barnes G.T., Gentle I.R. Interfacial science 2005, Oxford University Press, Oxford. 1st ed.
4. Bradford M.M. Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 1976, 72:248-254.
5. Capulso S.A., Gonzales A.L., Celestino V.G. Studies on the isolation and functional characteristics of protein from coconut skim milk. Philippine Journal of Science 1981, 110(1-2):25-32.
6. Chambal B., Bergenståhl B., Dejmek P. Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry. Food Research International 2012, 47:146-151.
7. Corredig M., Sharafbafi N., Kristo E. Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids 2011, 25:1833-1841.
8. Damodaran S. Functional properties. Food proteins: Properties and characterization 1996, 167-234. VCH Publishers, New York. S. Nakai, H.W. Modler (Eds.).
9. DebMandal M., Mandal S. Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. Asian Pacific Journal of Tropical Medicine 2011, 4(3):241-247.
10. Delahaije R.J.B.M., Gruppen H., Giuseppin M.L.F., Wierenga P.A. Towards predicting the stability of protein-stabilized emulsions. Advances in Colloid and Interface Science 2015, 219:1-9.
11. Dybowska B.E. Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase. Journal of Food Engineering 2011, 4(1):81-88.
12. FAO, APCC Report of the FAO high level expert consultation on coconut sector development in Asia and the Pacific region. FAO-APCC high level expert consultation on Coconut sector development in Asia - Pacific region, 30 October - 1 November 2013, Bangkok, Thailand 2013.
13. Foegeding E.A., Davis J.P. Food protein functionality: a comprehensive approach. Food Hydrocolloids 2011, 25:1853-1864.
14. Garcia R.N., Arocena R.V., Laurena A.C. 11S and 7S globulins of coconut (Cocos nucifera L.). Purification and characterization. Journal of Agricultural and Food Chemistry 2005, 53:1734-1739.
15. González-Castro M.J., López-Hernández J., Simal-Lozano J., Oruña-Concha M.J. Determination of amino acids in green beans by derivatization with phenylisothiocianate and high-performance liquid chromatography with ultraviolet detection. Journal of Chromatographic Science 1997, 35(4):181-185.
16. Gu X., Campbell L.J., Euston S.R. Effects of different oils on the properties of soy protein isolate emulsions and gels. Food Research International 2009, 42:925-932.
17. Gunetileke K.G., Laurentius S.F. Conditions for the separation of oil and protein from coconut milk emulsion. Journal of Food Science 1974, 39(2):230-233.
18. Hagenmaier R., Cater C.M., Matti K.F. Critical unit operations of the aqueous processing of fresh coconuts. Journal of the American Oil Chemists Society 1972, 49(3):178-181.
19. Hagenmaier R., Cater C.M., Matti K.F. A characterization of two chromatographically separated fractions of coconut protein. Journal of Food Science 1972, 37:4-6.
20. Hamid M.A., Sarmidi M.R., Mokhtar T.H., Sulaiman W.R.W., Aziz R.A. Innovative integrated wet process for virgin coconut oil production. Journal of Applied Sciences 2011, 11(13):2467-2469.
21. Hunt J.A., Dalgleish D.G. Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions. Food Hydrocolloids 1994, 8:175-187.
22. Iqbal A., Khalil I.A., Ateeq N., Khan M.S. Nutritional quality of important food legumes. Food Chemistry 2006, 97(2):331-335.
23. Jackson M., Mantsch H.H. The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Reviews in Biochemistry and Molecular Biology 1995, 30(2):95-120.
24. Jafari S.M., Beheshti P., Assadpoor E. Rheological behavior and stability of D-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum. Journal of Food Engineering 2012, 109:1-8.
25. Karaca A.C., Low N.H., Nickerson M.T. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International 2011, 44:2742-2750.
26. Karaca A.C., Low N.H., Nickerson M.T. Potential use of plant proteins in the microencapsulation of lipophilic materials in foods. Trends in Food Science & Technology 2015, 42:5-12.
27. Kim H.J., Decker E.A., McClements D.J. Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions. Food Hydrocolloids 2006, 20(5):586-595.
28. Kinsella J.E. Functional properties of proteins in foods: a survey. Critical Reviews in Food Science and Nutrition 1976, 8:219-280.
29. Klemaszewski J.L., Das K.P., Kinsella J.E. Formation and coalescence stability of emulsions stabilized by different milk proteins. Journal of Food Science 1992, 57(2):366-371.
30. Kwon K.S., Bae D., Park K.H., Rhee K.C. Aqueous extraction and membrane techniques improve coconut protein concentrate functionality. Journal of Food Science 1996, 61:753-756.
31. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
32. Lam R.S.H., Nickerson M.T. Food proteins: a review on their emulsifying properties using a structure-function approach. Food Chemistry 2013, 141:975-984.
33. Lefevre T., Subirade M. Molecular structure and interaction of biopolymers as viewed by Fourier transform infrared spectroscopy: model studies on β-lactoglobulin. Food Hydrocolloids 2001, 15:365-376.
34. Ludescher R.D. Physical and chemical properties of amino acids and proteins. Food proteins: Properties and characterization 1996, 23-68. VCH Publishers, New York. S. Nakai, H.W. Modler (Eds.).
35. Malhotra A., Coupland J.N. The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates. Food Hydrocolloids 2004, 18(1):101-108.
36. Marina A.M., Che Man Y.B., Amin I. Virgin coconut oil: emerging functional food oil. Trends in Food Science & Technology 2009, 20:481-487.
37. McClements D.J. Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 2004, 9:305-313.
38. Mepba H.D., Achnewhu S.C. Effects of processing on protein nutritive quality of coconut Cocos nucifera products. Plant Foods for Human Nutrition 2003, 58:15-25.
39. Mirhosseini H., Tan C.P. Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion. Journal of Food, Agriculture and Environment 2010, 8:308-313.
40. Mitidieri F.E., Wagner J.R. Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption. Food Research International 2002, 35:547-557.
41. Molina E., Papadopoulou A., Ledward D.A. Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins. Food Hydrocolloids 2001, 15:263-269.
42. Munk M.B., Erichsen H.R., Andersen M.L. The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces. Journal of Colloid and Interface Science 2014, 419(1):134-141.
43. Ng C.Y., Mohammad A.W., Ng L.Y., Jahim J.M. Sequential fractionation of value-added coconut products using membrane processes. Journal of Industrial and Engineering Chemistry 2015, 25:162-167.
44. Nur M.M.A., Irawan M.A., Hadiyanto Utilization of coconut milk skim effluent (CMSE) as medium growth for Spirulina platensis. Procedia Environmental Sciences 2015, 23:72-77.
45. Onsaard E., Vittayanont M., Sringam S., McClements D.J. Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate. Food Research International 2006, 39:78-86.
46. Palazolo G.G., Mitidieri F.E., Wangner J.R. Relationship between interfacial behaviour of native and denatured soybean isolates and microstructure and coalescence of oil in water emulsions-effect of salt and protein concentration. Food Science and Technology International 2003, 9:409-411.
47. Palazolo G.G., Sobral P.A., Wagner J.R. Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates. Food Hydrocolloids 2011, 25(3):398-409.
48. Palazolo G.G., Sorgentini D.A., Wagner J.R. Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy proteins isolates. Food Hydrocolloids 2005, 19:595-604.
49. Papalamprou E., Doxastakis G., Kiosseoglou V. Chickpea protein isolates obtained by wet extraction as emulsifying agents. Journal of the Science of Food and Agriculture 2010, 90:304-313.
50. Pearce K.N., Kinsella J.E. Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 1978, 26:716-723.
51. Ray M., Rousseau D. Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides. Food Research International 2013, 52(1):298-307.
52. Remya S., Chikku A.M., Renjith R.S., Arunima S., Rajamohan T. Coconut kernel protein in diet protects the heart by beneficially modulating endothelial nitric oxide synthase, tumor necrosis factor-alpha, and nuclear factor-kappaB expressions in experimental myocardial infarction. Journal of Food and Drug Analysis 2013, 21(3):325-331.
53. Rosenthal A., Pyle D.L., Niranjan K. Aqueous and enzymatic processes for edible oil extraction. Enzyme and Microbial Technology 1996, 19(6):402-420.
54. Sakai T., Kamogawa K., Harusawa F., Momozawa N., Sakai H., Abe M. Influence of oil droplet size on flocculation/coalescence in surfactant-free emulsion. Studies in Surface Science and Catalysis 2001, 132:157-160.
55. Salil G., Nevina K.G., Rajamohan T. Arginine rich coconut kernel protein modulates diabetes in alloxan treated rats. Chemico-Biological Interactions 2011, 189:107-111.
56. Samson A.S., Khaund R.N., Cater C.M., Mattil K.F. Extractability of coconut proteins. Journal of Food Science 1971, 36:725-728.
57. Samson A.S., Khaund R.N., Cater C.M., Mattil K.F. Preparation and characterization of coconut protein isolates. Cereal Chemistry 1971, 48:182-190.
58. Sangamithra A., Swamy G.J., Sorna P.R., Chandrasekar V., Sasikala S., Hasker E. Coconut: an extensive review on value added products. Indian Food Industry Magazine 2013, 32(6):29-38.
59. Seow C.C., Gwee C.N. Coconut milk: chemistry and technology. International Journal of Food Science and Technology 1997, 32:189-201.
60. Shao Y., Tang C.H. Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: influence of ionic strength and heat pretreatment. Food Hydrocolloids 2014, 37:149-158.
61. Smith N., My Ha N., Cuong V.K., Thu Dong H.T., Son N.T., Baulch B., et al. Coconuts in the Mekong Delta: An assessment of competitiveness and industry potential 2009, Prosperity initiative develops.
62. Soares de Castro R.J., Bagagli M.P., Sato H.H. Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes. Current Opinion in Food Science 2015, 1:64-69.
63. Surh J., Decker E.A., McClements D.J. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids 2006, 20:607-618.
64. Tangsuphoom N., Coupland J.N. Effect of heating and homogenization on the stability of coconut milk emulsions. Journal of Food Science 2005, 70(8):466-470.
65. Tangsuphoom N., Coupland J.N. Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions. Food Hydrocolloids 2008, 22:1233-1242.
66. Tangsuphoom N., Coupland J.N. Effect of surface-active stabilizers on the surface properties of coconut milk emulsions. Food Hydrocolloids 2009, 23:1801-1809.
67. Tapeinou A., Androutsou M.E., Kyrtata K., Vlamis-Gardikas A., Apostolopoulos V., Matsoukas J., et al. Conjugation of a peptide to mannan and its confirmation by tricine SDS-PAGE. Analytical Biochemistry 2015, 485:43-45.
68. Thaiphanit S., Anprung P. Enzymatic modification of coconut protein I: its bioactive compounds and effect on pH-solubility profile of the modified protein. Thai Journal of Agricultural Science 2013, 44(2 Suppl.):397-400.
69. Thaiphanit S., Anprung P. Increasing the utilization of coconut (Cocos nucifera L.) wet processing waste: physicochemical and functional properties of coconut protein powder. The Proceedings of the 1st Joint ACS AGFD-ACS ICSCT Symposium on Agricultural and Food Chemistry; 2014 March 4-5, Bangkok, Thailand 2014, 207-215.
70. Wang B., Wang L., Li D., Adhikari B., Shi J. Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. Carbohydrate Polymers 2011, 86(1):343-351.
71. Wiacek A.E., Chibowski E. Zeta potential and droplet size of n-tetradecane/ethanol (protein) emulsions. Colloids and Surfaces B: Biointerfaces 2002, 25(1):55-67.
72. World Health Organization Protein and amino acid requirements in human nutrition. Food and agriculture organization of the United Nations 2007, United Nations University.
73. Xu B., Li P., Ma F., Wang X., Matthäus B., Chen R., et al. Detection of virgin coconut oil adulteration with animal fats using quantitative cholesterol by GC x GC-TOF/MS analysis. Food Chemistry 2015, 178:128-135.
74. Ye A., Singh H. Heat stability of oil-in-water emulsions formed with intact or hydrolyzed whey proteins: influence of polysaccharides. Food Hydrocolloids 2006, 20:269-276.
75. Yust M.M., Pedroche J., Millán-Linares M.C., Alcaide-Hidalgo J.M., Millán M. Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase. Food Chemistry 2010, 122:1212-1217.