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Gossypol Removal and Functional Properties of Protein Produced by Extraction of Glanded Cottonseed with Different Solvents
Author(s) -
RAHMA E. H.,
RAO M. S. NARASINGA
Publication year - 1984
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.1365-2621.1984.tb10391.x
Subject(s) - gossypol , cottonseed , hexane , acetone , chemistry , chromatography , cottonseed meal , extraction (chemistry) , organic chemistry , food science , biochemistry , raw material , soybean meal
Cottonseed flakes were extracted with one of the following solvents: (A) hexane; (B) 1:1 mixture of 85% isopropanol and hexane; and (C) acetone followed by 1:1 mixture of isopropanol and hexane. Meal B had the lowest free gossypol content of 0.069%. The functional properties and the protein content of all the meals were similar. Ultracentrifugation did not reveal any change in the proportion of the protein fractions. Gel electrophoresis indicated minor differences.