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

Food Chem. 2019 Aug 1;288:146-153. doi: 10.1016/j.foodchem.2019.02.098. Epub 2019 Feb 28.

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.

Keywords: Avocado; Emulsion; Functional properties; Physicochemical properties; Protein.

MeSH terms

  • Digestion
  • Emulsions*
  • Hydrophobic and Hydrophilic Interactions
  • Persea / chemistry*
  • Plant Oils / chemistry*
  • Plant Proteins / chemistry*
  • Plant Proteins / metabolism
  • Solubility
  • Surface Properties

Substances

  • Emulsions
  • Plant Oils
  • Plant Proteins