Preparation and nutritive value of protein isolate from cottonseed flour

Hanumantha Rao, K. and Chandrasekhara, H. N. and Ramanatham, G. (1987) Preparation and nutritive value of protein isolate from cottonseed flour. Journal of Food Science and Technology, 24 (4). pp. 190-192. ISSN 0022-1155

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Abstract

Protein isolate was prepared from solvent extracted cottonseed flour by alkali peptization. The extractability of the protein was 73% by the 2-stage extraction procedure. The protein isolate had low free gossypol content ( less than 0.06%) with a protein efficiency ratio of 2.1 and available lysine content of 3.3-3.5 g/16 g N. Colour improved on washing the flour prior to extraction but extractability of protein was reduced to 52%. Further improvement of colour (light yellowish) was achieved by H2O2 treatment. Supplementation with lysine and methionine was required to improve the nutritive value of the peroxide treated protein.

Item Type:	Article
Uncontrolled Keywords:	ALKALIES-; cottonseed protein isolates, manufacture alkali peptization of; PROTEIN-PRODUCTS; NUTRITIONAL-VALUES; cottonseed protein isolates, nutritional values of; AMINO-ACIDS; cottonseed protein isolates, amino acids in; COTTONSEEDS-; manufacture alkali peptization of cottonseed protein isolates
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats > 03 Cotton seed 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jul 2008 11:34
Last Modified:	13 Jun 2012 11:32
URI:	http://ir.cftri.res.in/id/eprint/1958

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