期刊
FOOD CHEMISTRY
卷 288, 期 -, 页码 146-153出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.02.098
关键词
Avocado; Protein; Physicochemical properties; Functional properties; Emulsion
资金
- Key Research and Development Program of Hainan Province of China [ZDYF2018058]
- Agricultural Wild Plant Resource Protection Fund in Ministry of Agriculture of China [1251416305010]
- Cross-Strait Agricultural Cooperation Program of China
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.
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