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.
Highlights
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 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
In a view of potentially increasing demand of food ingredients based on vegetable proteins [1,2,3], the coconut press cake, a by-product discharged as a waste in the coconut milk industry, appears to be one of the cheaper alternative source for protein in the coconut growing countries
Summary
In a view of potentially increasing demand of food ingredients based on vegetable proteins [1,2,3], the coconut press cake, a by-product discharged as a waste in the coconut milk industry, appears to be one of the cheaper alternative source for protein in the coconut growing countries. We have reported 3% 4% protein in fresh press cake (37% moisture), obtained through mechanical pressing of the comminuted coconut endosperm [6]. A simple one step alkaline method for protein extraction has shown reasonable yields, of about half of the original press cake protein [6]. The aim of this work was to evaluate the possible applications of the alkaline protein extract as a food emulsifier, by investigating some of its functional properties, namely the solubil-
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