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PROTEIN DISPLACEMENT DURING CLASSIFICATION OF GLANDED COTTONSEED
Author(s) -
KADAN R. S.,
FREEMAN D. W.,
ZIEGLER G. M.,
SPADARO J. J.
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.tb07564.x
Subject(s) - cottonseed , chemistry , amino acid , leucine , fraction (chemistry) , chromatography , lysine , food science , limiting , threonine , monomer , gluten , biochemistry , enzyme , organic chemistry , serine , mechanical engineering , engineering , polymer
The effects of classification of glanded cottonseed flour on protein displacement were studied. Media were liquid (nonpolar solvent) and air. The fines and coarse fractions had different ratios of water‐soluble functional and storage proteins than the starting material. The difference in protein distribution was reflected in the contents of essential amino acids of each fraction. Fines or “overs” fractions had lower amounts of some limiting essential amino acids such as lysine, threonine and leucine as compared with the coarse fraction. Degossypolised cottonseed flour therefore had lower protein quality than the starting material. Although the fines fractions have lower amounts of essential amino acids as compared with the coarse fractions, they did not differ in the type of proteins as shown by gel electrophoresis.