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E. Onsaard, M. Vittayanont, S. Srigam and D. J. McCle ments, “Properties and Stability of Oil-in-Water Emul sions Stabilized by Coconut Skim Milk Proteins,” Jour nal of Agricultural and Food Chemistry, Vol. 53, No. 14, 2005, pp. 5747-5753. doi:10.1021/jf050312r

has been cited by the following article:

• TITLE: Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties

  AUTHORS: Borges Chambal, Björn Bergenståhl, Petr Dejmek

  KEYWORDS: Coconut Proteins; Coconut Milk Press Cake; Alkaline Extraction; Oil-in-Water Emulsions; Solubility;SDS-PAGE Electrophoresis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9B, August 22, 2013

  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.