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Interaction of gossypol with cottonseed protein: Potentiometric studies
Author(s) -
Damaty Sayed,
Hudson Bertram J. F.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740261107
Subject(s) - gossypol , cottonseed , potentiometric titration , chemistry , solubility , covalent bond , chromatography , organic chemistry , biochemistry , food science , ion
Protein isolates, representing both structural and functional protein fractions, have been prepared from defatted cottonseed flour. In each case samples containing both normal and very low concentrations of bound gossypol have been studied. The pH of minimum solubility and the iso‐electric point of all fractions have been determined. The shift, in all cases, of these parameters to low pH values consequent on binding with gossypol is consistent with bonding taking place covalently with the formation of Schiff's bases from available free amino groups.