00000caa a22000003i 4500 UP-1685594773862388000 Buklod 20210219093518.0 m | | ta 210219s1981 xx r |||| u|eng d (iLib)UPBAG-00039292363 STII-DOST BAG rda eng ARTICLE-2270 Capulso, S.A. author. Studies on the isolation and functional characteristics of protein from coconut skim milk by S.A. Capulso, A.L. Gonzales and V.G. Celestino. 1981. pages 25-32 illustrations 26 cm text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references (page 32) 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 present in the skim milk was recovered . Precipitation of protein at pH 4 (isoelectric point) resulted in weight yield of only 60% while heat coagulation at 90 degrees C for 30 min gave weight yield of 69.07%. Salt concentration tends to diminish the solubility of protein. Thus, a decrease in the quantity of protein precipitated was observed as the salt concentration was increased. Functional properties of the prepared skim milk cocoproteinate, including nitrogen solubility index, nitrogen solubility profile, emulsification stability and activity were investigated. Food Science and Technology. Proteins from coconut skim milk Isolation. Coconut skim milk. Gonzales, A.L. author. Celestino, V.G. author. The Philippine Journal of Science Vol. 110, nos.1-2, January to June 1981. Request full-text access via UPB University Library through https://forms.gle/KZjBv7aRtY6jiL5E9 (viewed 19 February 2021) FI UPBAG UPBAG-MAIN ARTICLE-2270 Analytics