Part of this paper was presented at the Institute of Food Technologists Annual Meeting, 1995 held at Anaheim, CA.
Aqueous Extraction and Membrane Techniques Improve Coconut Protein Concentrate Functionality
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 753–756, July 1996
How to Cite
KWON, K.S., BAE, D., PARK, K.H. and RHEE, K.C. (1996), Aqueous Extraction and Membrane Techniques Improve Coconut Protein Concentrate Functionality. Journal of Food Science, 61: 753–756. doi: 10.1111/j.1365-2621.1996.tb12197.x
Our research was supported in part by a grant from United Nations Industrial Development Organization Project No. US/RAS/90/132. We also acknowledge the partial support of Research Center for New Bio-materials in Agriculture, Seoul National University for this research.
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 12/9/95; revised 1/23/96; accepted 2/3/96.
- protein concentrate;
- aqueous extraction;
- functional properties
Functional properties of coconut protein concentrates (CPC) from fresh coconut meat and commercial desiccated coconut meat were assessed and compared with other protein sources. Coconut proteins were extracted from undefatted meats at pH 7 in 0.5M NaCl solution. Protein recovery in the ultrafiltration retentates was about 40% (as % nitrogen) in the starting meats. Water absorption capacities of CPC products were lower than those of soy protein concentrates (SPC) and Na-caseinate, but there was no difference in oil absorption values among CPC, SPC and Na-caseinate. CPC products were more soluble than SPC, but less soluble than Na-caseinate at pH 8 and 10. Emulsifying properties of CPC were superior to those of caseinate and SPC. Total essential amino acids contents of CPC products were lower than caseinate, but similar to SPC.