Studies on the isolation and functional characteristics of protein from coconut skim milk [study conducted in the Philippines]
1981
Capulso, S.A. | Gonzales, A.L. | Celestino, V.G. (National Science and Technology Authority, Taguig, Metro Manila (Philippines). National Inst. of Science and Technology)
Skim milk protein isolate containing 65 plus or minus 2% protein (N x 6.25) were prepared by precipitating the protein in HCl at pH 4.0 and further precipitated by heat coagulation at 90 C for 30 min. By the simultaneous use of pH adjustment and heat coagulation, 84 plus or minus 2% of protein present in the skim milk was recovered. Precipitation of protein at pH 4 (isoelectric point) resulted in weight yield of 60.% while heat coagulation at 90 C for 30 min gave weight yield of 69.07%. Salt concentration tends to diminish the solubility of protein. Functional properties of the prepared skim milk coco proteinate, including nitrogen solubility index, nitrogen solubility profile, emulsification stability and activity were investigated
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Este registro bibliográfico ha sido proporcionado por Southeast Asian Regional Center for Graduate Study and Research in Agriculture