| Research Article: | Improvement of solubility, foaming and emulsification properties of coconut (Cocos nucifera L.) protein by nono-enzymatic deamidation |
| ผู้เขียน|Author: | Sophitha Meenmanee, Apisada Rattananukrom, Somruedee Thaiphanit & Inthawoot Suppavorasatit |
| Email: | somruedee.tha@siam.edu |
| ภาควิชา|คณะ: | ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม กรุงเทพฯ 10160 |
| Department|Faculty: | Department of Food Technology, Faculty of Science, Siam University, Bangkok 10160 |
| Published|แหล่งเผยแพร่: | LWT, 2022, 153, 112493 |
Citation
Meenmanee S., Rattananukrom A., Thaiphanit S., Suppavorasatit I. (2022). Improvement of solubility, foaming and emulsification properties of coconut (cocos nucifera L.) protein by nono-enzymatic deamidation. LWT, 153, 112493.
ABSTRACT
Coconut protein (CP) has become an option for use in the food indusny. However, the application of CP is limited owing to its low solubility. The purpose of this research was to optimize the condition for non-enzymatic deamidation of CP and elucidate its effect on the functional properties of this protein. The CP was deamidated through physical (heating), chemical (hydrochloric acid, HCI), and a combination of heat and HCl treatments. The degree of deamidation (DD) and degree of hydrolysis (DH) increased with an increase in temperature and HCl concentration. The optimal condition, a combination of heat and HCl mediated deamidation, was successfully delived using the response surface methodology. The selected optimal conditions, which helped achieve high DD (>30%) with low DH (:c;4%), including 0.3 mol/L HCl with heat treatment at 65, 70, and 75 °C were examined for assessing the functional properties of CP. The deamidated CP exhibited improved solubility, foaming capacity, and emulsifying activity, while the emulsion stability was found to be decreased after deamidation. Additionally, foaming stability decreased over the resting period. From the above selected conditions, the deamidated CP treated with 0.3 mol/L HCl at 75 °C exhibited the highest solubility and enhanced foam and emulsion ability.
Keywords: Coconut protein, Emulsification property, Foaming property, Non-enzymatic deamidation, Protein solubility.
Improvement of solubility, foaming and emulsification properties of coconut (cocos nucifera L.) protein by nono-enzymatic deamidation
คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม | Faculty of Science, Siam University, Bangkok, Thailand