K. H. McWatters and M. R. Holmes, “Salt Concentration, pH and Flour Concentration Effects on Nitrogen Solubil ity and Emulsifying Properties of Peanut Flour,” Journal of Food Science, Vol. 44, No. 3, 1979, pp. 765-769. doi10.1111/j.1365-2621.1979.tb08496.x - References

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K. H. McWatters and M. R. Holmes, “Salt Concentration, pH and Flour Concentration Effects on Nitrogen Solubil ity and Emulsifying Properties of Peanut Flour,” Journal of Food Science, Vol. 44, No. 3, 1979, pp. 765-769. doi:10.1111/j.1365-2621.1979.tb08496.x

has been cited by the following article:

TITLE: Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties

AUTHORS: Borges Chambal, Björn Bergenståhl, Petr Dejmek

KEYWORDS: Coconut Proteins; Coconut Milk Press Cake; Alkaline Extraction; Oil-in-Water Emulsions; Solubility;SDS-PAGE Electrophoresis

JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9B, August 22, 2013

ABSTRACT: The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.