What question did this study set out to answer?

This research aims to evaluate the functional enhancement of coconut meal globulin using non-covalent modification with gum arabic.

April 12, 2026

Sustainable conversion of coconut meal globulin into a high‐performance emulsifier via non‐covalent modification with gum arabic

Key Points

This research aims to evaluate the functional enhancement of coconut meal globulin using non-covalent modification with gum arabic.
Non-covalent modification of coconut meal globulin with gum arabic
Assessment of emulsifying capacity and stability
Comparison of CMG-GA complex with commercial emulsifier sodium caseinate
The CMG-GA complex showed significantly improved emulsifying capacity
Emulsifying stability of CMG-GA was comparable to sodium caseinate
Highlights potential for high-value utilization of coconut meal in the food industry

Abstract

GA markedly enhanced the functional properties of CMG via non-covalent modification. The CMG-GA complex displayed favorable emulsifying capacity and stability, comparable to those of the commercial emulsifier, sodium caseinate. Therefore, the CMG-GA complex shows potential as a novel plant protein-based emulsifier for application in the food industry, while promoting the high-value utilization of coconut meal. © 2026 Society of Chemical Industry.

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Cite This Study

Hu et al. (Thu,) studied this question.

synapsesocial.com/papers/69db36e64fe01fead37c4d88 https://doi.org/https://doi.org/10.1002/jsfa.70644

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