Department of Food Engineering, Central Food Technological Research Institute-CFTRI, Council of Scientific and Industrial Research, Mysore 570020, India.
Appl Biochem Biotechnol. 2012 Jul;167(5):1290-302. doi: 10.1007/s12010-012-9632-9. Epub 2012 Mar 21.
Virgin coconut oil (VCO) has been gaining popularity in recent times. During its production, byproducts such as coconut skim milk and insoluble protein are obtained which are underutilized or thrown away to the environment at present. This study deals with utilization of these byproducts to obtain a value-added product, namely, coconut protein powder. When coconut milk was subjected to centrifugation, three phases, namely, fat phase (coconut cream), aqueous phase (coconut skim milk), and solid phase (insoluble protein) were obtained. The coconut skim milk and insoluble protein were mixed and homogenized before spray drying to obtain a dehydrated protein powder. The proximate analysis of the powder showed high protein content (33 % w/w) and low fat content (3 % w/w). Protein solubility was studied as a function of pH and ionic content of solvent. Functional properties such as water hydration capacity, fat absorption capacity, emulsifying properties, wettability, and dispersibility of coconut protein powder were evaluated along with morphological characterization, polyphenol content, and color analysis. Coconut protein powder has shown to have good emulsifying properties and hence has potential to find applications in emulsified foods. Sensory analysis showed high overall quality of the product, indicating that coconut protein powder could be a useful food ingredient.
椰蓉油（VCO）在近年来越来越受欢迎。在其生产过程中，会得到椰子脱脂奶和不溶性蛋白质等副产物，目前这些副产物未得到充分利用或被丢弃到环境中。本研究利用这些副产物来获得一种增值产品，即椰子蛋白粉。当椰子奶进行离心处理时，会得到三个相，即脂肪相（椰蓉）、水相（椰子脱脂奶）和固相（不溶性蛋白质）。椰子脱脂奶和不溶性蛋白质在喷雾干燥前进行混合和均化，以获得脱水蛋白粉。粉末的近似分析表明，该粉末具有高蛋白含量（33%w/w）和低脂肪含量（3%w/w）。研究了蛋白质溶解度作为溶剂 pH 值和离子含量的函数。评估了椰子蛋白粉的功能特性，如水分保持能力、脂肪吸收能力、乳化性能、润湿性和分散性，以及形态特征、多酚含量和颜色分析。椰子蛋白粉表现出良好的乳化性能，因此有可能在乳化食品中得到应用。感官分析表明，该产品的整体质量很高，表明椰子蛋白粉可能是一种有用的食品成分。
