Effect of lipophilization on functional properties of palm kernel flour (Elaeis guineensis)

Authors

  • Maria Lamus Uvarova Laboratório de Óleos e Gorduras-Faculdade de Engenharia de Alimentos (FEA)-Universidade Estadual de Campinas (UNICAMP)
  • Daniel Barrera-Arellano Laboratório de Óleos e Gorduras-Faculdade de Engenharia de Alimentos (FEA)-Universidade Estadual de Campinas (UNICAMP)

DOI:

https://doi.org/10.3989/gya.2005.v56.i1.127

Keywords:

Chemical modification, Functional properties, Lipophilization, Palm kernel flour, Proteins, Solubility

Abstract


Functional properties of proteins presented in palm kernel flour were studied, started with almonds with and without testa. Removal of testa with HCl permitted a decrease of the polyphenol concentration, besides conferring the flour a light cream color. Lipophilization of the proteins of palm kernel was studied in order to evaluate the changes on functional properties and compare them to the properties of non-modified flour. Properties measured were solubility, water retention capacity (WRC) and oil retention capacity (ORC), emulsion capacity (EC), emulsion activity (EA), emulsion stability (ES), foam expansion (FE) and foam stability (FS). Lipophilization of the cake without testa was tested in two protein:palmitoyl chloride ratios: 1:0.5 and 1:1, w/v. Solubility and EC decreased, however, the other properties either kept constant (WRC) or increased markedly. Lipophilization with a lower concentration of fatty acids (1:0.5 protein:palmitoyl chloride ratio) showed higher values for functional properties.

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Published

2005-03-30

How to Cite

1.
Lamus Uvarova M, Barrera-Arellano D. Effect of lipophilization on functional properties of palm kernel flour (Elaeis guineensis). grasasaceites [Internet]. 2005Mar.30 [cited 2022Dec.7];56(1):1-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/127

Issue

Section

Research

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