Conversion of de laval coco protein into soluble form as stabilizer and other food uses [study conducted in the Philippines]
1981
Celestino, V.G. | Gonzales, A.L. (National Science and Technology Authority, Taguig, Metro Manila (Philippines). National Inst. of Science and Technology)
The possible solubilization of de-laval solid, a by-product of the wet-processing of coconut, into a soluble coco-proteinate suitable as emulsifier/stabilizer or as food additive has been investigated. Solubility of the protein solid in different solvents was determined the maximum solubility occurred at pH range 11-12; H2O-2.5%, 70% alcohol-1.22%, 1% Na2SO4-1.58% and 1% NaOH-42.31%. Conversion of the defatted protein to soluble form was patterned after the Dairy Milk Protein Solubilization Method (US Patent 12,832,685). The composition and amino acid analyses of the prepared K coco proteinate compared favorably with that of Na caseinate except the former has higher arginine content
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