Physicochemical characteristics and pH ‐dependent functional properties of the coconut meal protein fractions

Key Points

• The aim is to evaluate the physicochemical and functional properties of coconut meal protein fractions, particularly globulin.
• Analysis of physicochemical characteristics of coconut meal protein fractions
• Assessment of the functional properties dependent on pH levels
• Globulin exhibited excellent functional properties, indicating its potential as a food ingredient
• The study suggests promising applications for diversifying food products using plant proteins.