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Protein and gossypol extractability from cotton seed flour.

Tinay, A.H. El and Chandrasekhar, H. and Ramanatham, G. (1980) Protein and gossypol extractability from cotton seed flour. Journal of Science of Food and Agriculture, 31. pp. 38-42.

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Abstract

The extractability of protein and free-gossypol from fully gossypolised cottonseed flour was investigated. The various parameters studied include ( i ) effect of pH (ii) effect of salts and (iii) the combined effect of pH and salts. The results indicated that it is possible to obtain a protein isolate free from free-gossypol by alkaline extraction at pH values of 9 and 10. Highest protein extraction (5773, highest protein recovery (967);) and highest protein content of the precipitate (75%) occurred at pH 10. In general, dilute aqueous electrolytes did not accomplish significantly higher extractabilities although they resulted in comparatively lower free-gossypol contents in the protein precipitate. However, with 1 . 0 ~Ca Cls protein extraction was 75% but both protein recovery (61 %) and the protein content of the precipitate (61 %) was comparatively low. Extraction in the presence of salts and alkali did not improve protein extractability and gave a protein isolate high in free-gossypol content.

Item Type: Article
Uncontrolled Keywords: cottonseed flour, protein, free-gossypol, extraction
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 03 Cotton seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 05:30
Last Modified: 29 Oct 2018 09:01
URI: http://ir.cftri.com/id/eprint/5112

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