Improving the functional properties of coconut protein by enzymatic hydrolysis | |
| Author | Munasinghe, Peshala Wijayanthi Hewa |
| Call Number | AIT Thesis no.FB-20-14 |
| Subject(s) | Coconut oil Enzyme kinetics Fermentation |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-20-14 |
| Abstract | The primary objective of this study is to investigate the effects of Alcalase enzymatic hydrolysis on functional properties of coconut protein powder, isolated from the by products of Virgin coconut oil extraction. To analyze and to find out parameters to conduct the experiment, the response surface methodology was used. Protein hydrolysates obtained were analyzed for their physicochemical, and functional properties. Coconut protein isolates were hydrolyzed with Pulp/liq ratio varying between 1:1-1:3 (w/v), Enzyme substrate ratio varying between 0.5% - 5% (w/w) and hydrolysis time varying between 60-240 min. The reactions were conducted at 55oC, using the incubator shaker at 150 rpm. Finally isolates were freeze dried and coconut hydrolysates were obtained. They were then examined for their functional properties, including soluble protein content, degree of hydrolysis, protein solubility, emulsifying activity index, emulsifying stability index, water holding capacity and oil holding capacity. Soluble protein content was ranged between 3.16-5.63 mg/ml. The highest EAI at pH 4, pH 7 and 10 were, 52.16%, 38.78% and 73% respectively. For ESI the highest values obtained at pH 4, pH 7 and 10 were, 17.63%, 22.38% and 27.02 respectively. WHC was recorded between 1.09-1.34 g/g while OHC recorded between 1.18-3.05 g/g. The estimated overall production costs for 1 kg of coconut protein hydrolysates powder are roughly, 37.71 USD. |
| Year | 2020 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no.FB-20-13 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Loc Thai Nguyen; |
| Examination Committee(s) | Anal, Anil Kumar;Salin, Krishna R.; |
| Scholarship Donor(s) | Asian Institute of Technology; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2020 |