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THE FATE OF AFLATOXINS IN THE PREPARATION OF PROTEIN CONCENTRATES AND ISOLATES FROM CONTAMINATED PEANUT AND COTTONSEED FLOURS
Author(s) -
STOLOFF LEONARD,
TRUCKSESS MARY,
MARTINEZ WILD A
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14435.x
Subject(s) - aflatoxin , cottonseed , chemistry , isoelectric point , food science , cottonseed meal , mycotoxin , contamination , chromatography , biology , biochemistry , raw material , soybean meal , organic chemistry , ecology , enzyme
With the assistance of the laboratories of six major soybean protein producers, simulated commercial protein concentrate and isolate processes were applied to aflatoxin‐contaminated peanut and cottonseed flours to determine the fate of the aflatoxins. Processes for producing, concentrate by washing the flour at the protein isoelectric point (pH 4.5) were ineffective in separating the aflatoxin from the products, but a process using an aqueous alcohol wash accomplished a 90% reduction in the aflatoxin level of the concentrate compared to the flour. Processes for producing isolate by protein dissolution in alkali and its recovery by precipitation at the isoelectric point resulted in some aflatoxin loss but an increase in the aflatoxin concentration associated with the protein isolate compared to the original flour. However, a process applying carbon adsorbent to the alkaline solution accomplished a 90% reduction in the aflatoxin level of the isolate.