文章基本信息

标题：Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties
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作者：Borges Chambal ; Björn Bergenståhl ; Petr Dejmek 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：9A2
页码：29-37
DOI：10.4236/fns.2013.49A2005
出版社：Scientific Research Publishing
摘要：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.
关键词：Coconut Proteins; Coconut Milk Press Cake; Alkaline Extraction; Oil-in-Water Emulsions; Solubility;SDS-PAGE Electrophoresis