SCIENCE@home

Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products.

Jiashui Wang,An-Bang Wang,X. Zang,Lin Tan,Biyu Xu,Haihong Chen,Zhi-qiang Jin,Weihong Ma

Published 2019 in Food Chemistry

ABSTRACT

Avocado (Persea americana) is a tropical fruit that has drawn great interest its oil for foods and cosmetic industries; however, avocado oil processing by-product is a potential source of edible protein. Herein, edible protein was prepared from defatted avocado meal, and it's physicochemical, functional and emulsion properties were investigated. The avocado protein showed U-shaped exhibiting strong effect of pH, and a minimum solubility being observed at pH 4.5, confirming the isoelectric point of avocado protein. Nutritionally, the avocado protein contains all the essential amino acids. Avocado protein provided higher water and oil absorption capacities, higher radical scavenging capacity but lower in-vitro digestibility compared with soy protein. Furthermore, the avocado protein as emulsifier afforded a stability oil-in-water emulsion system, resulting in a greater emulsifying stability than that of soy protein. The present results highlight the potential source of edible protein from avocado oil processing by-products for functional food ingredients.

PUBLICATION RECORD

CITATION MAP

EXTRACTION MAP

CLAIMS

  • No claims are published for this paper.

CONCEPTS

  • No concepts are published for this paper.

REFERENCES

Showing 1-34 of 34 references · Page 1 of 1

CITED BY

Showing 1-71 of 71 citing papers · Page 1 of 1