Centrifugation of coconut milk resulted in cream, skim milk, and insoluble solids. Proteins were isolated from skim milk by the addition of acid, with or without heating. The separation and isolation gave the following coconut protein preparations: coconut milk, coconut skim milk, insoluble solids, acid precipitate, and acid-heat precipitate. / Trypsin inhibitory activity (TIA) of the coconut protein preparations was relatively low while tryptic digestibility of the isolated proteins was considerably lower than those of the coconut milk and skim milk, the digestibility of coconut protein preparations was lower than that of casein. In general, the emulsifying and farming properties of coconut protein preparations were lower than casein. The insoluble solids showed the highest viscosity when compared with the coconut protein preparations. In contrast to the whey protein concentrate (WPC), the apparent strain of gels from the acid precipitate increased as the pH increased. The gelation properties at pH 3 of the insoluble solids were better than WPC. / The estimated molecular weight by size-exclusion chromatography of coconut protein preparations gave 3 fractions with MW ranging from 6850 Da to 229402 Da. In native PAGE, coconut proteins were separated into at least 3 subunits and under SDS-denatured conditions, the major protein subunits showed MW of 54531 Da and 25008 Da, respectively. RP-HPLC separation of coconut milk, acid precipitate, and acid-heat precipitate gave 3 fractions containing several species of MW ranging between 35574 Da to 51209 Da when analyzed by mass spectometry.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.22813 |
| Date | January 1994 |
| Creators | Sumual, Maria Fransisca |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001462544, proquestno: MM05637, Theses scanned by UMI/ProQuest. |
Page generated in 0.0016 seconds