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EXTRACTABILITY OF COCONUT PROTEINS
Author(s) -
SAMSON S.J A. S.,
KHAUND R. N.,
CATER C. M.,
MATTIL K. F.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03289.x
Subject(s) - solubility , copra , extraction (chemistry) , chemistry , salt (chemistry) , nitrogen , chromatography , solvent , meal , food science , biochemistry , organic chemistry
SUMMARY —Studies were made on nitrogen (protein) solubility of coconut meal in aqueous media over a range of pH's. The point of minimum solubility was found at pH 3.9 and nitrogen solubility increased toward the acidic and basic sides. Coconut proteins displayed a markedly different pH‐nitrogen solubility profile in salt solutions, showing minimal solubility at acidic pH's (pH 3), a sharp rise of solubility and a maximum at neutrality. Coconut meal prepared from fresh coconuts with and without testa removed, from parings and from a sample of sun‐dried copra showed comparable solubility characteristics. However, meal prepared from commercial desiccated coconut showed low solubility, even under acid and alkaline conditions (pH 2 and 10). The most efficient solvent‐to‐meal ratio was found at 20:1 (v:w) for a single extraction, and a two‐step 15:1 process for multiple extractions. Extractions using salt solutions show that the efficiency of extraction is greatly dependent upon pH; concentrations 0.25M effect maximum extraction. Osborne classification studies of coconut meal indicate that 90% of the proteins would be classified as albumins and globulins.