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Note on the use of calcium hydroxide in the preparation of peanut protein
Author(s) -
Pominski Joseph,
Gordon W. O.
Publication year - 1953
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/bf02635006
Subject(s) - calcium hydroxide , sodium hydroxide , chemistry , solubility , calcium , sulfur dioxide , sodium , hydroxide , inorganic chemistry , sulfur , organic chemistry
Summary It was shown in laboratory peptizations that between the pH range of 7.2 and 9.5, nitrogen solubility obtained with calcium hydroxide solution was a constant and was practically equal to the value obtained with use of sodium hydroxide solution at pH 7.5. Pilot‐plant yields of protein and settling rates of protein curds from calcium hydroxide‐peptized solution with the use of sulfur dioxide to lower the pH were equal to those obtained previously from sodium hydroxide‐peptized solution. This information may be of interest in any instance in which it is advantageous to use the lower‐priced peptizing material.