ESTUDIO DE LAS PROPIEDADES FUNCIONALES DE AISLADO PROTELNICO DE TORTA DE COCO
DOI:
https://doi.org/10.24841/fa.v5i1-2.236Keywords:
Aislado, proteína, coco, propiedades funcionalesAbstract
Se estudió algunas propiedades funcionales del aislado proteínico de torta de coco, obtenido mediante extracción alcalina y precipitación ácida, para conocer el comportamiento de la proteína en un sistema alimentario.El aislado proteínico presentó buena capacidad de absorber agua (284%) y aceite (160%) comparado con sus similares; la capacidad de batido fue baja (50%), pero la espuma resulté ser más estable comparado con la espuma de clara de huevo (86.32%). No resulté ser buen estabilizador de emulsiones aceite/agua. La proteína del aislado proteínico de coco presenta buena solubilidad en el rango pH entre 7 a 10.
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