Functional properties and physicochemical characteristics of coconut poonac (oil cake) protein isolate: Functional properties of coconut poonac protein isolate

B. C. Prabhashi (Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila NWP, Sri Lanka)
K. D. Prasanna P. Gunathilake (Wayamba University of Sri Lanka)

CORD
Vol 42 (2026): CORD

Coconut poonac is a protein-rich, low-cost by-product of coconut oil extraction. Hence, an effort is needed to identify the potential applications of coconut poonac as a source of plant protein. This study characterized the functional properties and physicochemical characteristics of coconut poonac protein isolate (CPPI) and the results were compared with soy protein isolate (SPI). The protein content of soybeans (33.94%) was significantly higher (p<0.05) than that of coconut poonac (17.73%). The protein content in CPPI and SPI were found to be 68.64% and 79.58%, respectively. Significantly higher (p<0.05) oil absorption capacity, water absorption capacity, emulsion activity, emulsion stability, and foaming capacity were observed in CPPI. According to the results, CPPI has good functional properties which can be explored as a source of plant-based alternative protein for food applications, especially in the development of meat alternatives.