Article citationsMore>>

E. Onsaard, M. Vittayanont, S. Srigam and D. J. McCle ments, “Comparison of Properties of Oil-in-Water Emul sions Stabilized by Coconut Cream Proteins with Those Stabilized by Whey Protein Isolate,” Food Research In ternational, Vol. 39, No. 1, 2006, pp. 78-86. doi:10.1016/j.foodres.2005.06.003

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.