“Obtencion de aislado proteinico a partir de torta de coco ( cocos nucifera L.)”

• Autor: Viena Vásquez,Luz Ana
• Formato: tesis de grado
• Fecha de Publicación: 1991
• Institución: Universidad Nacional de San Martin - Tarapoto
• Repositorio: UNSM-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unsm.edu.pe:11458/121
• Enlace del recurso: http://hdl.handle.net/11458/121
• Nivel de acceso: acceso abierto
• Materia: Obtención; Aislado; Proteínico; Torta; Coco; cocos; nucifera

An alkaline extraction process was used to isolate proteins from commercial copra cake flour and get an isolated protein. In the present study are investigated conditions of laboratory to determine the parameters of processThe variables studied for the extraction of the protein to environmental conditions were: 0.01% - 0.4% NaOH, flour/solution ratio Extractor: 1/20-1/80 gr/ml, extraction time: 5-60 min. It was found that the maximum extraction of protein was obtained with a concentration of 0.4% of NaOH with a relationship flour/solution cooker 1/20, but was considered the most appropriate concentration of 0.16% NaOH for physical characteristics which presented the final product. Coconut protein solubility minimum coincides precisely at the isoelectric point, found in the pH range = 3.9-4.0. The time was of 20 min. For a complete removal of these proteins. The isolated protein thus obtained, contain 91.21% of...