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Edible proteins fro...
Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry
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- Chambal, Borges (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Bergenståhl, Björn (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Dejmek, Petr (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- Elsevier BV, 2012
- 2012
- Engelska.
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969. ; 47:2, s. 146-151
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Abstract
Ämnesord
Stäng
- Coconut milk press cake, the spent endosperm left over after the extraction of coconut milk, was utilized to extract additional protein under alkaline conditions. The maximum protein yield was observed at 50 degrees C and pH 11 and corresponded to total endosperm protein yield of 71%, favourably comparable to yields of more complex extractions. The extract was characterized by amino acid analysis and 1D SDS-PAGE, 2D electrophoresis and MS MS spectroscopy. Coconut milk and insoluble milk sediment from the same individual nuts were also analyzed. The alkaline extract reproducibly differed from the other fractions and from those reported by others in amino acid content as seen in Principal Component Analysis, and had in particular higher threonine content The peptide found in the alkaline extract but with no counterpart in coconut milk or its sediment showed IP (approximate to 5) and mass (approximate to 40 kDa) and matched partially glutelin from oil palm. (c) 2011 Elsevier Ltd. All rights reserved.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Alkaline extraction
- Electrophoresis
- Mass
- Coconut proteins
- spectrometry
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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