Liu Xiaoyan, Yang Duwei, Liu Wantong, Kan Jintao, Zhang Yufeng
Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China.
College of Tropical Crops, Yunnan Agricultural University, Puer 665099, China.
Foods. 2024 Aug 8;13(16):2496. doi: 10.3390/foods13162496.
The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal properties, and water-holding, oil-holding, foaming, and emulsifying properties of coconut isolate protein were investigated. The results showed that the dry processing altered the amino acid composition of coconut isolate proteins as well as resulted in fewer irregular structural regions and more homogeneous particle sizes, leading to an improvement in the thermal stability of the proteins. SDS-PAGE analysis showed that globular proteins located at ~34 kDa in coconut isolate proteins underwent slight degradation during the dry processing of coconut oil. The dry processing reduced the surface hydrophobicity, total and free sulfhydryl groups, solubility, and free amino acid content of coconut isolate proteins. In addition, the water-holding capacity, oil-holding capacity, and foam stability of coconut isolate proteins were improved to different degrees after the dry processing. Therefore, the development and utilization of copra meal protein is of great significance to increase its added value.
研究了椰子油干法加工对椰子分离蛋白的氨基酸组成、分子量、二级结构、溶解度、表面疏水性、微观结构、总巯基和游离巯基含量、游离氨基酸含量、热性质以及持水、持油、发泡和乳化性能的影响。结果表明，干法加工改变了椰子分离蛋白的氨基酸组成，减少了不规则结构区域，使颗粒尺寸更加均匀，从而提高了蛋白质的热稳定性。SDS-PAGE分析表明，椰子分离蛋白中位于约34 kDa的球状蛋白在椰子油干法加工过程中发生了轻微降解。干法加工降低了椰子分离蛋白的表面疏水性、总巯基和游离巯基基团、溶解度以及游离氨基酸含量。此外，干法加工后，椰子分离蛋白的持水能力、持油能力和泡沫稳定性均有不同程度的提高。因此，开发利用椰粕蛋白对提高其附加值具有重要意义。
