Fractionation and partial characterization of soluble proteins of fresh coconut meat and coconut "sapal"

Date

1-1989

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Eugenia M. Castillo

Co-adviser

Teresita M. Espino

Abstract

PITOGO, EVELYN L. University of the Philippines at Los Banos, January 1989. Fractionation and Partial Characterization of Soluble Proteins of Fresh Coconut Meat and Coconut."Sapal".

Advisers: Dr. Eugenia M. Castillo/Dr. Teresita M. Espino

The amounts of soluble protein fractions of fresh coconut meat and "sapal" were determined. ResAplts showed that differences in the concentration of protein fractions between coconut meat and "sapal" were mainly due to the albumin and prolamin fractions, followed by the globulin and glutelin fractions.

Gel filtration of the albumin and globulin fractions of fresh coconut meat and "sapal" resulted into two major peaks. The albumin and globulin fractions of coconut meat had higher concentration relative to "sapal".

Electrophoresis using sodium dodecyl sulfate (SDS) of the fractions revealed the relative mobilities of the different protein bands. Sodium dodecyl sulfate - poly-acrylamide gel electrophoresis separated the albumin fractions of coconut meat and "sapal" into subunits with molecular weights of 18,100 - 114,900 and 18,100 - 50,500, respectively. Sodium dodecyl sulfate - PAGE separated the globulin fractions of coconut meat and "sapal" into subunits with molecular weights of 21,600 -158,800 and 19,700 - 44,900, respectively.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1989 C4 P58

Document Type

Thesis

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