Production of Protein Concentrates from Macauba ( and ) Kernels by Sieve Fractionation.

Macauba palm fruits ( and ) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of suitable deoiling parameters and integrated protein recovery methods. Therefore, the present study aimed to produce protein concentrates from MKM using sieve fractionation. The deoiling parameters, comprising pressing, milling, and solvent extraction, were improved in terms of MKM functionality. The combination of hydraulic pressing, milling to 1 mm, and the hexane extraction of kernels resulted in MKM with the highest protein solubility (77.1%), emulsifying activity index (181 m/g protein), and emulsion stability (149 min). After sieve fractionation (cut size of 62 µm), this meal yielded a protein concentrate with a protein content of 65.6%, representing a 74.1% protein enrichment compared to the initial MKM. This protein concentrate showed a reduced gelling concentration from 8 to 6%, and an increased emulsion stability from 149 to 345 min, in comparison to the MKM before sieving. Therefore, sieve fractionation after improved deoiling allows for the simple, cheap, and environmentally friendly recovery of MKM proteins, highlighting the potential of macauba kernels as a new source of protein.