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Gossypol removal and functional properties of protein produced by extraction of glanded cottonseed with different solvents.

Rahma, E. H. and Narasinga Rao, M. S. (1984) Gossypol removal and functional properties of protein produced by extraction of glanded cottonseed with different solvents. Journal of Food Science, 49 (4). 1057-1060, 1066.

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Abstract

Cottonseed flakes were extracted with one of the following solvents: (i) hexane; (ii) 1:1 mixture of 85% isopropanol and hexane; and (iii) acetone followed by 1:1 mixture of isopropanol and hexane. Meal (ii) had the lowest free gossypol content (0.069%). Functional properties and protein content of all meals were similar. Ultracentrifugation did not reveal any change in the proportion of the protein fractions. Gel electophoresis indicated minor differences.

Item Type: Article
Uncontrolled Keywords: SOLVENTS-; cottonseed flakes, solvents & gossypol extraction from glanded; cottonseed meal, solvents & functional properties of extracted; cottonseed meal, solvents & proteins in extracted; EXTRACTION-; MEAL-; PROTEINS-VEGETABLE; COTTONSEEDS-; solvents & gossypol extraction from glanded cottonseed flakes; solvents & functional properties of extracted cottonseed meal; solvents & proteins in extracted cottonseed meal
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 12:06
Last Modified: 25 May 2016 12:06
URI: http://ir.cftri.com/id/eprint/6675

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