Premium
TEXTURAL PROPERTIES OF COTTONSEED PROTEINS
Author(s) -
BERARDI LEAH C.,
CHERRY JOHN P.
Publication year - 1980
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.1365-2621.1980.tb02619.x
Subject(s) - cottonseed , food science , chemistry , mouthfeel , protein isolate , chewiness , vegetable proteins , flavor , pea protein , chromatography , raw material , organic chemistry
Methods of texturing and gelling cottonseed protein isolates without extrusion were investigated as a means of extending the use of cottonseed derivatives as food ingredients. Water suspensions of storage protein isolates with a pH of 4.5–9.0 heated to 90°C while being stirred had the mouthfeel and chewiness of cooked meat; suspensions at pH values above and below this range formed self‐sustaining gels. Isolates containing both nonstorage and storage proteins required suspension in 0.3% NaCl solutions between pH 4.0 and 9.0 for texturing. The textured products can be dehydrated for storage and rehydrated as needed. Meat products containing 10–20% textured cottonseed proteins had acceptable texture, color, flavor, and chemical properties; blandness was a problem with 30% products. Gel electrophoretic techniques elucidated some of the interactions of meat and cottonseed proteins during processing and also showed the usefulness of these procedures in identifying vegetable proteins in food systems.