加工对椰子（椰属）产品蛋白质营养品质的影响。

Effects of processing on protein nutritive quality of coconut Cocos nucifera products.

作者信息

Mepba H D, Achinewhu S C

机构信息

Department of Food Science and Technology, Rivers State University of Science and Technology, PMB 5080, Port Harcourt, Nigeria.

出版信息

Plant Foods Hum Nutr. 2003 Winter;58(1):15-25. doi: 10.1023/a:1024006620501.

DOI:10.1023/a:1024006620501

PMID:12859010

Abstract

Pared, comminuted and blanched coconut meat was freeze-dried at 25 degrees C for 24 hours and pulverized. Whole coconut meal was solvent extracted with n-hexane to yield a defatted meal while full-fat coconut protein concentrate (FFC-PC) containing 27.60% protein was prepared by alkali extraction of undefatted meal followed by isoelectric precipitation. Defatted coconut meal had a significantly (p < or = 0.05) lower crude fat but higher protein content than whole coconut meal. Similarly, FFC-PC had a significantly (p < or = 0.05) higher protein but lower carbohydrate content than whole coconut meal and defatted coconut meal. Whole coconut meal, defatted coconut meal and FFC-PC had PERs of 1.98, 2.18 and 2.48 respectively, with NPRs of 2.86, 3.28 and 3.92, respectively. Protein digestibility values of 88.75%, 89.30% and 94.02% were obtained for whole coconut meal, defatted coconut meal and full-fat coconut protein concentrate, respectively. Growth response of animals showed that FPC-PC was superior to all other test diets.

摘要

将去皮、粉碎并漂白的椰肉在25摄氏度下冷冻干燥24小时，然后研磨成粉。用正己烷对全脂椰粕进行溶剂萃取，得到脱脂椰粕，而通过对未脱脂椰粕进行碱萃取然后等电沉淀来制备蛋白质含量为27.60%的全脂椰子浓缩蛋白（FFC-PC）。脱脂椰粕的粗脂肪含量显著（p≤0.05）低于全脂椰粕，但蛋白质含量更高。同样，FFC-PC的蛋白质含量显著（p≤0.05）高于全脂椰粕和脱脂椰粕，而碳水化合物含量更低。全脂椰粕、脱脂椰粕和FFC-PC的蛋白质效率比值（PER）分别为1.98、2.18和2.48，净蛋白质比值（NPR）分别为2.86、3.28和3.92。全脂椰粕、脱脂椰粕和全脂椰子浓缩蛋白的蛋白质消化率分别为88.75%、89.30%和94.02%。动物生长反应表明，FFC-PC优于所有其他受试日粮。