Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties

Borges Chambal; Bjorn Bergenstahl; Petr Dejmek

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Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties

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The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.

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《食品与营养科学（英文）》 |2013年第9期|29-37|共9页
作者
Borges Chambal; Bjorn Bergenstahl; Petr Dejmek;
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作者单位

Department of Chemical Engineering;

Faculty of Engineering;

Eduardo Mondlane University;

Maputo;

Mozambique;

Department of Food Technology Engineering and Nutrition;

Lund University;

Lund;

Sweden;

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原文格式 PDF
正文语种 chi
中图分类肿瘤学;
关键词
Coconut Proteins; Coconut Milk Press Cake; Alkaline Extraction; Oil-in-Water Emulsions; Solubility; SDS-PAGE Electrophoresis;

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Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties

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