Evidence map›Paper›PMID 40491708›Full record

ArticleFood chemistry: X2025

Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk.

Xiao-Yan Liu, Du-Wei Yang, Wan-Tong Liu, Jin-Tao Kan, Kai-Li Yang, Jian-Guo Zhang, Yuan-Yuan Wang, Ke-Xue Zhu, Yu-Feng Zhang

Abstract read
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Xiao-Yan LiuHainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China.
Du-Wei YangCollege of Tropical Crops, Yunnan Agricultural University, Puer, 665099, China.
Wan-Tong LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Jin-Tao KanHainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China.
Kai-Li YangCollege of Tropical Crops, Yunnan Agricultural University, Puer, 665099, China.
Jian-Guo ZhangHainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China.
Yuan-Yuan WangHainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China.
Ke-Xue ZhuSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
Yu-Feng ZhangHainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The process of extracting virgin coconut oil (VCO) by centrifugal method utilizing coconut milk as raw material produces two main by-products of aqueous and solid phases which contain a certain amount of proteins. In this study, the structural and techno-functional characteristics of aqueous-phase proteins (APP) and solid-phase proteins (SPP) are analyzed and compared. Results show that glutamic acid was the most abundant amino acid in both APP and SPP, accounting for 21.2 % and 18.1 % of the total amino acid content, respectively. APP has a higher level of disorder structure and a lower proportion of essential amino acids (33.8 %), and it's solubility, foaming capability, and emulsifying stability are better than that of SPP. Conversely, SPP possesses better water holding capability (2.38 g/g). These can provide a theoretical basis for the development of a new method that can convert this underutilized protein into a food ingredient with higher value.

Indexed as

Centrifugal methodCoconut milkFunctional characteristicsProteinStructural characteristic

Identifiers

PMID40491708
PMCPMC12148592

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.