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Protein and gossypol extractability from cottonseed flour
Author(s) -
Tinay A. El,
Chandrasekhar H.,
Ramanatham G.
Publication year - 1980
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.2740310107
Subject(s) - gossypol , cottonseed , extraction (chemistry) , chemistry , protein isolate , protein purification , aqueous solution , cottonseed meal , chromatography , food science , biochemistry , organic chemistry , raw material , bran
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 (57%), highest protein recovery (96%) and highest protein content of the precipitate (75%) occurred at pH 10. In general, dilute aqueous electrolytes did not accomplish significantly higher extracta‐bilities although they resulted in comparatively lower free‐gossypol contents in the protein precipitate. However, with 1.0m CaCl2 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.