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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính: Capulso, S.A (Tác giả), Gonzales, A.L (Tác giả), Celestino, V.G (Tác giả)
Định dạng: Analytics
Ngôn ngữ:English
Được phát hành: 1981.
Những chủ đề:
Food Science and Technology.
Proteins from coconut skim milk > Isolation.
Coconut skim milk.
Truy cập trực tuyến:https://forms.gle/KZjBv7aRtY6jiL5E9