Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment

Abstract

The physicochemical and emulsion properties of the edible coconut protein concentrate (CPC) obtained from coconut wet processing by-products were evaluated in order to characterize the protein. Native CPC and heat-treated CPC (CPCH) were used as an oil-in-water emulsifier at a constant protein concentration of 0.2% (w/v) in systems containing 10% (v/v… (More)

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