Optimization of hexametaphosphate-assisted extraction and functional characterization of palm kernel cake protein

• Autores: Kah-Leong Chee, Mohd Khan Ayob
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 19, Nº 2, 2013, págs. 109-122
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Response surface methodology was applied to study the optimization of palm kernel cake protein (PKCP) hexametaphosphate-assisted extraction. The optimum PKCP yield (28.37%) when extracted using 1.50% sodium hexametaphosphate (SHMP) of pH 10, at 50?°C, and the 1:70 (w/v) ratio of cake-to-solvent was significantly (P?