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KMID : 1007519950040030183
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.183 ~ p.188
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Optimization of Coconut Protein Extraction from Coconut for Its Further Utilization
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Bae, Dongho
Kwon, Ki-Sung/Choi, Yanghee
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Abstract
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The objectives of this study were to optimize protein extraction and recovery from coconuts for further utilization of coconut protein, and to characterize physicochemical properties of coconut protein ingredients. Extraction of coconut proteins from coconut meat was carried out at 35℃, for 4 min, using a so1vent:meat ratio of 2:l (v:w) and a Waring Blender. The predetermined pH of extraction was controlled to 10-11 by addition of 0.5 N NaOH solution and the concentration of NaCl in solvent was 0.5 M. Defatted coconut milk was also prepared by centrifuging the milk. The coconut milks were ultrafiltered using 5,000 MWCO membrane to produce coconut protein concentrate. The results of these studies indicate that coconut protein concentrate could be produced directly from coconut milk, utilizing the improved coconut protein extraction methods, which could broaden food uses of coconuts.
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