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Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties
Department of Chemical Engineering, Faculty of Engineering, Eduardo Mondlane University, Maputo, Mozambique
Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden.
Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden.
- 1 Department of Chemical Engineering, Faculty of Engineering, Eduardo Mondlane University, Maputo, Mozambique
- 2 Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden.
- 3 Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden.
Food and Nutrition Sciences·Volume 04 (2013)·Pages 29–37·Published 21 August 2013·DOI10.4236/fns.2013.49A2005
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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.
KeywordsCoconut ProteinsCoconut Milk Press CakeAlkaline ExtractionOil-in-Water EmulsionsSolubilitySDS-PAGE Electrophoresis
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