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首页> 外文学位 >Characterization and functional properties of proteins from coconut (Cocos nucifera L.) and their use in cheese-like products.
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Characterization and functional properties of proteins from coconut (Cocos nucifera L.) and their use in cheese-like products.

机译：椰子（Cocos nucifera L.）蛋白质的表征和功能特性及其在类似干酪的产品中的使用。

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摘要

Research was conducted to determine the feasibility of utilizing coconut proteins for manufacture of cheese-like products. The coconut proteins were fractionated and then characterized to obtain information on their physicochemical properties for possible application in coconut-based foods. The production of coconut protein concentrate (CPC) was attempted by ultrafiltration membrane processing, and their functional properties were determined. The technology for manufacture of cheese-like products was developed, and textural properties of products were evaluated.;Albumin and globulin were the predominant coconut protein fractions. Native proteins consisted of polypeptides ranging from 22 kilodaltons (kD) to greater than 100 kD. The albumin and globulin fractions were composed of three and two major polypeptides, respectively. Coconut proteins consisted of at least three types of polypeptides linked via disulfide bonds. Isoelectric focusing indicated that coconut proteins had pI values between 4 and 8. The coconut protein had a relatively high level of glutamic acid, arginine, and aspartic acid.;The rate of heat-induced gelation was affected by temperature and protein-modifying reagents. Sodiumdodecylsulfate polyacrylamide gel electrophoresis showed that with increasing temperature soluble intermediary aggregates were broken to form insoluble aggregates of high molecular weights. It was confirmed that the free sulfhydryl (SH) groups are involved in the formation of protein gel structure. Coconut proteins were polymerized and gelatinized by the microbial transglutaminase, which indicates feasibility of application for gel-based foods.;The functional properties and total essential amino acid content of CPC prepared by combining aqueous extraction and ultrafiltration membrane processing were comparable to those for soy protein concentrate and Na-caseinate. Especially, the good emulsifying properties of CPC suggested possible application in emulsified food. As for factors influencing emulsifying capacity (EC), temperature did not significantly (P ;Studies on textural properties of cheese-like products showed that various protein ingredients, and different levels of coconut protein ingredients had a significant effect on cheese-analog characteristics. In general, compared with commercial cheeses, coconut cheese-like products displayed unique textural characteristics, higher adhesiveness and cohesiveness, lower springiness, and no fracturability. Levels of guar gum affected the textural properties of products made from coconut curd.
机译：进行了研究以确定利用椰子蛋白生产类似干酪的产品的可行性。将椰子蛋白分级分离，然后进行表征，以获得有关其理化性质的信息，以便可能在基于椰子的食品中应用。尝试通过超滤膜工艺生产椰子浓缩蛋白（CPC），并确定其功能特性。开发了干酪样产品的生产技术，并评估了产品的质地特性。白蛋白和球蛋白是主要的椰子蛋白组分。天然蛋白质由范围从22千道尔顿（kD）到大于100 kD的多肽组成。白蛋白和球蛋白级分分别由三个和两个主要多肽组成。椰子蛋白由至少三类通过二硫键连接的多肽组成。等电聚焦表明椰子蛋白的pI值在4至8之间。椰子蛋白的谷氨酸，精氨酸和天冬氨酸含量较高。温度和蛋白质修饰剂影响热凝胶化的速率。十二烷基硫酸钠聚丙烯酰胺凝胶电泳显示，随着温度的升高，可溶性中间聚集体被破坏，形成高分子量的不溶性聚集体。证实了游离巯基（SH）基团参与蛋白质凝胶结构的形成。微生物转谷氨酰胺酶使椰子蛋白聚合和糊化，表明其可用于凝胶类食品。通过水提取和超滤膜处理相结合制备的CPC的功能特性和总必需氨基酸含量与大豆蛋白相当浓缩和酪蛋白酸钠。特别是，CPC的良好乳化性能表明它可能在乳化食品中应用。至于影响乳化能力（EC）的因素，温度没有显着影响（P；干酪样产品质地特性的研究表明，各种蛋白质成分和不同含量的椰子蛋白质成分对干酪类似物特性都有显着影响。通常，与商业奶酪相比，类似椰子奶酪的产品显示出独特的质地特征，更高的粘合性和内聚性，较低的弹性以及无断裂性；瓜尔豆胶的含量会影响由椰子凝乳制成的产品的质地特性。

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  • 作者

    Kwon, Kisung.;

  • 作者单位

    Texas A&M University.;

  • 授予单位 Texas A&M University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 1995
  • 页码 127 p.
  • 总页数 127
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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