Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis
Abstract
Albumin and globulin were fractionated from defatted coconut meat. Characteristics and emulsifying properties of these protein fractions were comparatively studied. Both fractions had protein with MW of 55 kDa as predominant and glutamine/glutamic acid were the major amino acids. However, differences in the protein pattern and amino acid composition were observed between two fractions. Higher average hydrophobicity was found in globulin...
Paper Details
Title
Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis
Published Date
Aug 1, 2017
Journal
Volume
69
Pages
220 - 228
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