Premium
Castor seed proteins and their viscosities
Author(s) -
Joshi B. N.,
Varma J. P.
Publication year - 1955
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/bf02637537
Subject(s) - castor oil , acetic acid , casein , chemistry , extraction (chemistry) , food science , chromatography , alkali metal , organic chemistry
Summary Properties of castor‐proteins from castor bean kernels prior to extraction of oil have been studied with regard to ash content, nitrogen content, and yields, using different peptizing and precipitating agents. The viscosities of the NaOH peptized and acetic acid or SO 2 precipitated proteins were determined and found to be comparable to acid casein. Maximum yields were obtained by using alkali as a peptizing agent and acetic acid or SO 2 as precipitating agents. These castor proteins may possibly be adopted as a substitute for casein in various industries.