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Preparation and properties of cottonseed protein dispersions
Author(s) -
Arthur Jett C.,
Karon Melvin K.
Publication year - 1948
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02579734
Subject(s) - cottonseed , sodium hydroxide , dispersion (optics) , chemistry , cottonseed oil , sodium , chromatography , chemical engineering , hydroxide , organic chemistry , food science , physics , optics , engineering
SummaryA method has been described for preparing nongelling, tacky dispersions of cottonseed protein in which trichloroacetate ion has been used to prevent gelation. It has been shown that the properties of isolated cottonseed protein depend on (1) the method of isolating the protein (2) the concentration of protein in the dispersion, (3) the concentration of sodium hydroxide used to disperse it, and (4) the addition of trichloroacetate ion to prevent gelation.