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The interaction between gossypol and cottonseed protein
Author(s) -
Damaty Sayed M.,
Hudson Bertram J. F.
Publication year - 1979
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.2740301106
Subject(s) - gossypol , cottonseed , chemistry , amino acid , methionine , proteolysis , lysine , biochemistry , threonine , cottonseed meal , serine , rendering (computer graphics) , protein quality , food science , organic chemistry , enzyme , raw material , computer graphics (images) , bran , computer science
Abstract During the processing of cottonseed products an interaction between protein and gossypol takes place, with an adverse effect on protein quality. The chemical nature of the interaction has been studied, using selective proteolysis, gel filtration and amino acid analysis. It has been established that insoluble, unhydrolysable reaction products of gossypol with protein are formed as a result of the action of heat on flours and isolates containing free gossypol. From the changes in the amino acid profile of the protein which remains available under such conditions, it is concluded that certain amino acids, viz. lysine, serine, threonine, methionine and the more hydrophobic amino acids, are particularly prone to take part in the formation of insoluble material, and it is postulated that irreversible co‐polymerisation between gossypol and cottonseed protein takes place, rendering the protein nutritionally unavailable.