Effect of lipophilization on functional properties of palm kernel flour (Elaeis guineensis)
Keywords:Chemical modification, Functional properties, Lipophilization, Palm kernel flour, Proteins, Solubility
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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