Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties
(2013) In Food and Nutrition Sciences 4(9B). p.29-37- Abstract
- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/e08fe579-cea6-43f2-949a-767cf1a56a3d
- author
- Chambale, Borges LU ; Bergenståhl, Björn LU and Dejmek, Petr LU
- organization
- publishing date
- 2013-08-22
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food and Nutrition Sciences
- volume
- 4
- issue
- 9B
- pages
- 29 - 37
- publisher
- Scientific Research Publishing (SCIRP)
- ISSN
- 2157-9458
- DOI
- 10.4236/fns.2013.49A2005
- language
- English
- LU publication?
- yes
- id
- e08fe579-cea6-43f2-949a-767cf1a56a3d
- date added to LUP
- 2019-12-10 18:43:24
- date last changed
- 2020-01-20 17:47:22
@article{e08fe579-cea6-43f2-949a-767cf1a56a3d, abstract = {{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.}}, author = {{Chambale, Borges and Bergenståhl, Björn and Dejmek, Petr}}, issn = {{2157-9458}}, language = {{eng}}, month = {{08}}, number = {{9B}}, pages = {{29--37}}, publisher = {{Scientific Research Publishing (SCIRP)}}, series = {{Food and Nutrition Sciences}}, title = {{Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties}}, url = {{http://dx.doi.org/10.4236/fns.2013.49A2005}}, doi = {{10.4236/fns.2013.49A2005}}, volume = {{4}}, year = {{2013}}, }