STUDIES OF COCONUT PROTEIN AND ITS ENZYME ACTIVITIES

Abstract

ABSTRACT Coconut protein prepared from fresh coconut kernels has been studied and was found to separate into at least three protein peaks in column chromatography, and six protein bands in electrophoresis. The protein solubilized maximally at pH 10.3 and precipitated at pH 5.8. It was found to be associated with lipid in a 10:1 ratio. Analysis of its enzyme activities showed that it has five at pH 6.3, the natural pH for the coconut fruits. Esterase and lipase activities were absent in the mature fruits while pyrophosphatase and acid phosphatase activities were high. Possible roles of the protein in the metabolism of the coconut fruits are discussed.