Preparation and nutritive value of protein isolate from cottonseed flour
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1958/
JFST-27-87 |
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| Title |
Preparation and nutritive value of protein isolate from cottonseed flour
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| Creator |
Hanumantha Rao, K.
Chandrasekhara, H. N. Ramanatham, G. |
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| Subject |
03 Cotton seed
03 Proteins |
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| Description |
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.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
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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