ArticleFood chemistry: X2025
Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk.
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.
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2 citing papers in PubMed.
- Hydrothermally Modified Defatted Coconut Fiber as a Functional Fat Replacer in Reduced-Fat Cookies: A Structure-Function Study.Foods (Basel, Switzerland) · 2026Article
- Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry.Foods (Basel, Switzerland) · 2025Review
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9 authors.
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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.
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