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Effect of ultrasonic comminution on liquid classification of cottonseed protein and gossypol pigment glands
Author(s) -
Hron R. J.,
Graci A. V.
Publication year - 1982
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/bf02670063
Subject(s) - gossypol , cottonseed , sonication , comminution , slurry , fraction (chemistry) , chromatography , chemistry , globules of fat , hexane , pigment , solvent , food science , materials science , biochemistry , organic chemistry , milk fat , composite material , linseed oil
Slurries of pin‐milled full‐fat and flaked, extracted cottonseed were ultrasonically comminuted in hexane and liquid‐classified using laboratory differential settling techniques. Sonication of full‐fat cottonseed slurries increased the liquid‐classified protein fraction recovery from 25.9% (nonsonicated control) to over 60%, while the protein content of the fraction remained basically constant at 67%, and free gossypol increased slightly from 0.027 to 0.032%. Sonication of flaked, solvent‐extracted (fat‐free), slurried cottonseed yielded a 28% classified fraction containing 72% protein and 0.032% free gossypol. Although it was demonstrated on laboratory scale only, ultrasonic comminution may make the price of edible cottonseed protein concentrates produced from glanded seed (via a process such as the liquid cyclone process) competitive with other edible protein products.