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Effects of processing on protein nutritive quality of coconut Cocos nucifera products

机译：加工工艺对椰子椰子产品蛋白质营养品质的影响

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Pared, comminuted and blanched coconut meat was freeze-dried at 25degreesC for 24 hours and pulverized. Whole coconut meal was solvent extracted with n-hexane to yield a defatted meal while full-fat coconut protein concentrate (FFC-PC) containing 27.60% protein was prepared by alkali extraction of undefatted meal followed by isoelectric precipitation. Defatted coconut meal had a significantly (pless than or equal to0.05) lower crude fat but higher protein content than whole coconut meal. Similarly, FFC-PC had a significantly (pless than or equal to0.05) higher protein but lower carbohydrate content than whole coconut meal and defatted coconut meal. Whole coconut meal, defatted coconut meal and FFC-PC had PERs of 1.98, 2.18 and 2.48 respectively, with NPRs of 2.86, 3.28 and 3.92, respectively. Protein digestibility values of 88.75%, 89.30% and 94.02% were obtained for whole coconut meal, defatted coconut meal and full-fat coconut protein concentrate, respectively. Growth response of animals showed that FPC-PC was superior to all other test diets.
机译：将切成薄片，切碎并变白的椰子肉在25°C下冷冻干燥24小时，然后粉碎。用正己烷对整个椰子粕进行溶剂萃取，得到脱脂粗粉，同时通过碱萃取未脱脂粗粉，然后进行等电沉淀，制备出含有27.60％蛋白质的全脂椰子浓缩蛋白（FFC-PC）。脱脂椰子粉的粗脂肪显着降低（小于或等于0.05），但蛋白质含量却高于整个椰子粉。同样，FFC-PC的蛋白质含量明显高于（小于或等于0.05），但碳水化合物含量却低于整个椰子粉和脱脂椰子粉。整个椰子粉，脱脂椰子粉和FFC-PC的PER分别为1.98、2.18和2.48，NPR分别为2.86、3.28和3.92。完整椰子粉，脱脂椰子粉和全脂椰子蛋白浓缩物的蛋白质消化率分别为88.75％，89.30％和94.02％。动物的生长反应表明FPC-PC优于所有其他测试饮食。

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