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Nawarat Thanateweetrum. Physicochemical and functional characteristics of modified coconut proteins in coconut skim milk. Master's Degree(Food Science). Kasetsart University. Office of the University Library. : Kasetsart University, 2018.
Physicochemical and functional characteristics of modified coconut proteins in coconut skim milk
Name: Nawarat Thanateweetrum
Classification :.LCCS: TP439.5.C6
LCSH:
Coconut products
LCSH:
Coconut
LCSH:
Coconut oil
LCSH:
Proteins
Abstract:
The aim of this study was to explore the distribution of coconut proteins in different phases: namely cream, skim milk and butter milk phases, selectively separated by using different NaCl concentration at different stages of separation. It was found that the proteins in each phase had different molecular weight (MW) profiles although they shared the major protein bands between 38-52 kDa, 17-24 kDa and 12-17 kDa in the absence or presence of NaCl during separation. Modification of coconut proteins by heating coconut skim milk (containing 2.72% protein and 1.22% reducing sugar) at 80 to 90 °C for 30 to 120 min to partially unfold the proteins altered emulsifying property and susceptibility of coconut proteins to bromelain (E.C.3.4.22.32). Nonetheless, the recombined o/w coconut skim milk-based emulsion (containing 3-5% rice bran oil) prepared using heated coconut skim milk at 80 °C for 30 min showed small particle size, compared to those made of unheated coconut skim milk and coconut skim milk heated at 90 °C for 30 min. However, when the heated coconut skim milk (90 °C, 30 min) was further hydrolyzed by bromelain for 60 min to obtain the protein hydrolysate having MWs of less than 12 kDa in coconut skim milk, the recombined o/w emulsion showed smaller particle size range compared to those prepared using unheated coconut skim milk and coconut skim milk heated at 90 °C for 30 min. This study showed that NaCl can be used to selectively distribute proteins in coconut cream, skim milk and butter milk. Moreover, the bromelain-modified heated coconut skim milk having protein MW of less than 12 kDa can be used as a potential emulsifier in recombined o/w emulsions containing 3-5% oil.
Kasetsart University. Office of the University Library
Address:
Bangkok
Email:
tdckulib@ku.ac.th
Name: Parichat Hongsprabhas
Role:
Thesis Advisor
Name: Siree Chaiseri
Role:
Thesis CO-Advisor
Name: Wasaporn Chanput
Role:
Thesis CO-Advisor
Created:
2018
Modified:
2025-07-02
Issued:
2025-07-02
วิทยานิพนธ์/Thesis
application/pdf
URL: https://www.lib.ku.ac.th/KUthesis/2561/nawarat-tha-all.pdf
CallNumber:
TP439.5.C6 .N38
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Food Science
Grantor: Kasetsart University
©copyrights Kasetsart University
RightsAccess:
ใช้เวลา
0.027109 วินาที
Nawarat Thanateweetrum
| Title | Contributor | Type |
|---|---|---|
| Physicochemical and functional characteristics of modified coconut proteins in coconut skim milk
มหาวิทยาลัยเกษตรศาสตร์ Nawarat Thanateweetrum | Parichat Hongsprabhas Siree Chaiseri | วิทยานิพนธ์/Thesis |
Parichat Hongsprabhas
Siree Chaiseri
Wasaporn Chanput
| Title | Creator | Type and Date Create |
|---|---|---|
| B-sitosterol, campesterol and y-oryzanol as immune modulating agents
มหาวิทยาลัยเกษตรศาสตร์ Wasaporn Chanput;Kriskamol Na Jom | Shibata, Mai | วิทยานิพนธ์/Thesis |
| Immune stimulating activity of Okra polysaccharide on THP-1 macrophages
มหาวิทยาลัยเกษตรศาสตร์ Wasaporn Chanput | Thanathon Trakoolpolpruek | วิทยานิพนธ์/Thesis |