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Effect of limited proteolysis on the functional properties of cottonseed flour.

Rahma, E. H. and Narasinga Rao, M. S. (1983) Effect of limited proteolysis on the functional properties of cottonseed flour. Journal of Agricultural and Food Chemistry, 31 (2). 356-358, 6 ref..

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Abstract

Cottonseed flour was treated with a protease at different ratios of enzyme to protein, and the effect of proteolysis on N solubility in water and 5% NaCl solution, water absorption, oil absorption and emulsifying capacity, foam capacity, and foam stability and bulk density was determined. N solubility in water increased nearly 4-fold. However, N solubility in 5% NaCl solution was not altered. Water absorption capacity decreased by about 30% but oil absorption capacity was not affected. Emulsifying capacity increased by about 90% and foam capacity by about 40%. However, foam stability did not improve. Bulk density also increased due to proteolysis.

Item Type: Article
Uncontrolled Keywords: PROTEOLYSIS-; cottonseed flour, proteolysis & functional properties of; MEAL-; COTTONSEEDS-; proteolysis & functional properties of cottonseed flour
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
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: 21 Jun 2016 10:43
Last Modified: 21 Jun 2016 10:43
URI: http://ir.cftri.com/id/eprint/6741

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