Premium
Viscosity of cottonseed protein dispersions
Author(s) -
Cheng F. W.,
Arthur Jett C.
Publication year - 1949
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/bf02656050
Subject(s) - hexane , viscosity , cottonseed , sodium hydroxide , chromatography , chemistry , reduced viscosity , sodium , apparent viscosity , relative viscosity , cottonseed oil , materials science , food science , organic chemistry , composite material
Summary Tacky and viscous cottonseed protein dispersions can be prepared from proteins isolated from hexane‐extracted meals, deglanded‐hexane‐extracted meals, and isopropanol‐extracted meals by means of sodium hydroxide and trichloracetate ion. The addition of sugars increases the viscosity of the dispersions, and dextrose significantly decreases the rate of change in the relative viscosity. Proteins isolated from hexane‐extracted meals seem to be less modified than those isolated from deglanded‐hexane‐extracted meals, as indicated by the higher viscosity and stability of the dispersions.