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- Chee, K.L.; Ling, H.K.; Ayob, M.K.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 419-427
- hydrophobicity; soy protein isolate; digestibility; trypsin; emulsifying; foaming capacity; molecular weight; lysine; models; response surface methodology; emulsifying properties; solubility; temperature; infants; Food and Agriculture Organization; slurries; palm kernel cake; essential amino acids; nutritive value; pH; foams; World Health Organization
- ... The extraction of palm kernel cake protein (PKCP) was enhanced by trypsin-assisted assay. From the Response Surface Methodology (RSM) generated model, the optimum conditions were using trypsin at concentration 1.36 g/100 g, reacted on palm kernel cake (PKC) slurry (1.1 g/100 mL) at 50 °C and pH 9.5. The trypsin extracted protein yield (61.99 ± 0.74 g/100 g) was significantly (P < 0.05) higher than ...