mr. ekasit onsaard 4483011
DESCRIPTION
Thesis Proposal. Functional Properties of Coconut Protein and Its Role on Emulsion Stability of Coconut Milk Products. Advisory Committee: Dr. Manee Vittavanont Assoc.Prof.Dr. Sukoncheun Srigam Assoc.Prof.Dr. David Julian McClements - PowerPoint PPT PresentationTRANSCRIPT
Functional Properties of Coconut Protein and Its Role on Emulsion Stability of Coconut Milk Products
Mr. Ekasit Onsaard 4483011
Department of Food Technology, Graduate School, Prince of Songkla University
Thesis Proposal
Advisory Committee: Dr. Manee Vittavanont Assoc.Prof.Dr. Sukoncheun Srigam Assoc.Prof.Dr. David Julian McClements Prof.Dr. Eric A. Decker
Scope
Introduction Objective Scope of the
research Materials and
methods Expected outcome Research plan
Introduction
Coconut
Figure 1 Cross section of a coconutSource: Canapi, et al. (1996)
Coconut Meat
Table 1 Proximate composition of mature coconut kernel meat
Source: Modified from Dendy and Timmins (1973); Grimwood (1975); Balachandran, et. al. (1985); Chakraborty (1985); Kwon et al. (1996)
Utilization of coconut meat
Coconut milk
Coconut oil
Oil extraction
Fresh coconut meat
(2) hydraulic press
Coconut milk centrifuge
Cream Skim milk
Protein isolate
Water Oil Protein Protein concentration
(1) Dried coconut meat (copra) mechanical press
Oil Coconut meal
Protein isolate
Coconut milk
The term “Coconut milk” is referred to a white, opaque protein-oil-water emulsion obtained by pressing
grated solid coconut endosperm with or without addition of potable water or liquid
endosperm (Seow and Gwee, 1997).
Weak Point - Short-term physical and microbial stability
Thermal processing of coconut milk products
Pasteurization Sterilization UHT
Problems
Emulsion instability
Objectives
1. To investigate type, characteristics and proportion
of coconut proteins in coconut meat and
coconut milk 2. To evaluate functional properties of major protein
fractions in coconut milk
3. To study role of main coconut proteins on emulsion stability of thermally processed
coconut milk products
Scope of the Research
In this research project, coconut proteins will be extracted and fractionated from coconut meat and coconut milk. Then their type, proportion, physicochemical characteristics, and functional properties will be investigated. The roles of main protein fractions and some factors affecting on emulsion stability of thermally processed coconut milk will be examined in a model system.
Materials
The mature coconut (11-13 month) used as a source of coconut meat throughout this
research is a native coconut palm variety, which is grown in Thanam district, Pattani province.
Coconut samples
(1) All chemicals used in analytical method are analytical grade.
(2) Chemicals used as solvent for oil extraction from coconut meat are commercial grade.
Chemicals
Part I
1. Study on characteristic and chemical compositions of coconut meat and coconut milk
1.1 Preparation of coconut meat, coconut milk, coconut cream, and coconut skim milk
1.2 Physical properties and chemical composition of coconut meat and coconut milk.
Methods
2. Study on types and proportion of coconut protein in coconut meat, coconut cream and
coconut skim milk 2.1 Preparation of coconut cream protein;
CCP 2.2 Preparation of coconut skim milk
protein; CSP 2.3 Types, concentration and proportion of
each protein fractions in coconut meat, coconut cream and coconut skim milk
1.1 Preparation of coconut meat, coconut milk, coconut cream, and
coconut skim milk
(1)
1. Study on characteristic and chemical compositions of coconut meat and coconut milk
(2)
(3)
1.2 Physical properties and chemical composition of coconut meat and coconut milk
(1) Coconut meat (section 1.1(1))
- protein, fat, moisture and ash (AOAC,1999)
(2) Coconut milk, coconut cream and coconut skim milk
(section 1.1(2) and 1.1(3)) - pH (pH meter)
- Viscosity (Brookfield viscometer) - Fat (Mojonnior Ether Extraction; AOAC,1999)),
protein, moisture and ash (same method in 1.2(1))
2. Study on types and proportion of coconut protein in coconut meat, coconut cream and coconut skim milk
Coconut milk and coconut cream will be used to prepare CCP by
two methods as follows:
(1)
2.1 Preparation of coconut cream protein; CCP
(2)
CCP will be freeze-dried and analyzed for content of protein, fat, moisture, and ash. CCP will be kept
at -200C until further used for protein fractionation.
2.2 Preparation of coconut skim milk
protein; CSP Coconut skim milk will be filtered
through 0.45 m by microfiltration. The CSP will be concentrated and isolated as follows:
(1)
(2)
The CPC and isolate will be freeze-dried and analyzed for the content of protein, fat, moisture and ash.
2.3 Types, concentration and
proportion of each protein fractions in coconut meat, coconut cream
and coconut skim milk Defatted coconut meat (1.1(1)), CCP (2.1) and CSP (2.2) will be extracted and fractionated using method used by Kwon et al., (1996).
3. Study on characteristics and functional properties of coconut proteins
3.1 Characterization of coconut proteins3.2 Determination of functional properties of coconut proteins
Part II
3. Study on characteristics and functional
properties of coconut proteins
3.1.1 Molecular weight of coconut proteins- Size exclusion chromatography (Hagenmaier et al., 1972a)- Sodium dodecyl sulfate polycrylamide gel electrophoresis
(SDS-PAGE) (Laemmli, 1970)3.1.2 Isoelectric point; pI (Isoelectric Fousing Electrophoresis;
IEF)3.1.3 Thermal denaturation behavior (Differential scanning
calorimetric; DSC)3.1.4 Amino acid profile (Kwon et al., 1996)
3.1 Characterization of coconut proteins Some important physico-chemical
characteristics of the CCP (2.1), CSP(2.2) and each protein fraction of coconut meat, CCP and CSP fromsection 2.3 will be determined as follows:
3.2 Determination of functional properties of coconut proteins
Some functional properties of CCP, CSP and their main protein fractions will be determined within pH condition range from 4-7 and NaCl concentration of 0-2.5 M.
3.2.1 Solubility (Chobert et al., 1988)3.2.2 Emulsifying properties
- Emulsion capacity (Wang and Kinsella, 1976)
- Emulsion activity (Pearce and Kinsella, 1978)
- Emulsion stability (Chobert et al., 1988)
3.2.3 Gelling properties - Least gelling concentration- Gelling temperature (gelling
point) (Rheometer) 3.2.4 Water holding capacity;WHC
(Tomotake et al.,2002) 3.2.5 Fat absorption capacity; FAC
(Tomotake et al.,2002)
4. Study on the role of main protein fractions of coconut milk and the effect
of heat treatment on emulsion stability of coconut milk model system
4.1 Preparation of a model system of coconut milk emulsion 4.2 Effects of type, proportion and concentration of main protein
fractions of coconut milk on emulsion stability of coconut milk in model
system 4.3 Effects of heat treatment at various levels on emulsion stability of coconut milk in model system
Part III
4. Study on the role of main protein fractions of coconut milk and the effect of heat treatment on emulsion stability of coconut milk model system
4.1 Preparation of a model system of coconut milk emulsion
Physical properties of coconut milk model system
and coconut milk containing the same
protein and fat content, and pH value will then be
determined as follows: - Emulsion stability;ES (Dagorn-Scaviner et al., 1987)
- Droplet size and distribution (laser light scattering) - Viscosity (Brookfield viscometer)
Main protein fractions of CCP and CSP from section 2.3 will be used throughout
this study as follows:
4.2 Effects of type, proportion and concentration of main protein fractions of coconut milk on emulsion stability of coconut milk in model system
(1) Coconut milk containing various type of predominant fractions of CCP and
CSP will be prepared with the same procedure as 4.1. Physical properties of the obtained coconut milk will be determined
by the same method used in 4.1 in comparison with the standard coconut milk
model system.
(2) Coconut milk containing mixture
of main fractions of CCP/CSP at various proportions will be prepared with the same procedure as 4.1. Physical properties of the
coconut milk model systems will be determined by method used in 4.1 and compared with the
standard coconut milk model system.
The adequate proportion of main fraction of CCP/CSP that gives the highest stability will be chosen for further study in section 4.2 (3).
(3) The coconut milk model system containing a proportion of
CCP/CSP chosen from the 4.2 (2) will be prepared in various total protein concentration. Physical properties of the coconut milk model system will then be determined by the same method in 4.1 in comparison with the standard coconut milk model system.
The total protein concentration level that gives the highest stability will be chosen for study in section 4.3.
4.3 Effects of heat treatment at various levels on emulsion stability of coconut milk in model system
5. Experimental Design and
Statistical Analysis
All analysis and measurement will be performed in at least three replicates. The experimental design for section 3.2 and 4 will be a completely randomized design (CRD). Data will be analyzed by the analysis of variance (ANOVA) and mean comparison will be carried out by Duncan’s multiple-range test at P < 0.05 using SPSS software version 10.0.
Expected outcome
The first part of the project will provide information about types, proportion and characteristics of proteins in coconut meat and coconut milk. It will be used to design a model system of coconut milk for investigating coconut proteins on emulsion stability of coconut milk.
The important functional properties of major protein fractions will be obtained from the second part of the experiment. The information will indicate the potential use of coconut proteins as a new functional ingredient in food industry.
In the last part, role of coconut proteins (type, proportion and concentration) on stability of fresh and thermal processed coconut milk will be revealed. The knowledge gained is expected to be useful as a direction for development of stable thermally processed coconut milk products.
Expected outcome (cont.)
6. Research plan