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Protein and gossypol extractability from cotton seed flour.

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Title Protein and gossypol extractability from cotton seed flour.
 
Creator Tinay, A.H. El
Chandrasekhar, H.
Ramanatham, G.
 
Subject 29 Protein Chemistry
03 Cotton seed
 
Description 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.
 
Date 1980
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/5112/1/J.%20Sci.%20Food%20Agric.%201980%2C31%2C%2038-42.pdf
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.