Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins.

The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal properties, and water-holding, oil-holding, foaming, and emulsifying properties of coconut isolate protein were investigated. The results showed that the dry processing altered the amino acid composition of coconut isolate proteins as well as resulted in fewer irregular structural regions and more homogeneous particle sizes, leading to an improvement in the thermal stability of the proteins. SDS-PAGE analysis showed that globular proteins located at ~34 kDa in coconut isolate proteins underwent slight degradation during the dry processing of coconut oil.

Combined Analysis of Metabolomics and Biochemical Changes Reveals the Nutritional and Functional Characteristics of Red Palm Weevil (Coleoptera: Curculionidae) Larvae at Different Developmental Stages.

In this study, the changes in the conventional nutrient and mineral compositions as well as the metabolomics characteristics of the red palm weevil (RPW) Olivier (Curculionidae: Coleoptera) larvae at early (EL), middle (ML) and old (OL) developmental stages were investigated. Results showed that the EL and ML had the highest content of protein (53.87 g/100 g dw) and fat (67.

Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities of Coconut ( L.) Water with Different Maturities.

The differences in chemical components, nutritional value, volatile organic compounds, antioxidant activity and α-glucosidase inhibiting capacity in coconut waters with different maturities (8, 10, and 12 months after pollination and germination height below 10 cm were named CW-8, CW-10, CW-2, and MCW, respectively) from the tall coconut variety were compared and analyzed. Results showed that as the maturity increased, the ash and reducing sugar in coconut water gradually decreased, while the protein content and fatty acids continued to increase. Potassium, phosphorus, and sodium in four coconut waters showed a trend of first increasing and then decreasing, and CW-12 had the highest content of 2133.

Chemical Composition, Nutritive Value, Volatile Profiles and Antioxidant Activity of Coconut ( L.) Haustorium with Different Transverse Diameter.

In order to promote the development and utilization of coconut haustorium (CH). The basic chemical composition, volatile profiles and antioxidant activities of three haustoria with different transverse diameters were investigated. Results showed large coconut haustorium (LCH) contained more soluble sugar (47.