Studies on the isolation and functional characteristics of protein from coconut skim milk

Studies on the isolation and functional characteristics of protein from coconut skim milk

Skim milk protein isolates containing 65 plus minus 2% protein (N x 6.25) were prepared by precipitating the protein in CHl at pH4.0 and further precipitated by heat coagulation at 90 degrees for 30 min. By the simultaneous use of pH adjustment ands heat coagulation, 84 plus minus 2% 0f protein pres...

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Bibliographic Details
Main Authors: Capulso, S.A (Author), Gonzales, A.L (Author), Celestino, V.G (Author)
Format: Analytics
Language:English
Published: 1981.
Subjects:
Food Science and Technology.
Proteins from coconut skim milk > Isolation.
Coconut skim milk.
Online Access:https://forms.gle/KZjBv7aRtY6jiL5E9