Research demonstrates enhanced emulsifying capacity in coconut meal globulin modified with gum arabic, implying food industry applications.
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.
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Hu et al. (2026) studied this question.
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