Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Effects of Acylation of Defatted Cottonseed Flour with Various Acid Anhydrides on Protein Extractability and Functional Properties of Resulting Protein Isolates (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Maleylation, succinylation, dimethylglutarylation, and sodium sulfite treatment of cottonseed flour increased protein extraction from the flour in suspension, and precipitated more protein in the extract at pH 4.0, compared to unmodified flour processed through conventional methods. However, acetylation decreased protein extraction and precipitation at this pH. Protein isolates from succinylated, maleylated and dimethylglutarylated flours were highly water-soluble, and did not coagulate by heating. Acetylation decreased heat coagulability of the resulting protein isolate, but did not affect water solubility of the isolate. Treatment of the flour with sodium sulfite markedly increased heat coagulability of the isolate, and decreased its solubility. Oil absorption capacity of the isolate was increased slightly by dimethylglutarylation, but other treatments did not affect the capacity significantly. Sensitivity of proteins in isolates to calcium ions was not affected by acylation or sodium sulfite treatment of the flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05018.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Fate of Pigments and Phytate During Isolation of Protein from Defatted Glandless Cottonseed Flour (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In sequentially extracting proteins from defatted glandless cottonseed flour with water, salt (5% NaCl) and alkali (0.2% NaOH) solutions, high concentrations of yellow pigments resulted in watersoluble isolate (WSI), while much of the dark-brown pigments and phosphorus were found in alkali-soluble isolate (ASI) and small amounts of pigments in salt-soluble isolate (SSI). The major protein fractions of WSI and SSI contained small amounts of sugar and pigments and no phosphorus, while that of ASI contained high levels of bound sugar, dark-brown pigments and phosphorus. Yellow pigments were preferentially bound to small molecular weight proteins, but dark-brown pigments were bound to large protein molecules.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12779.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Preparation of Low Free Gossypol and High Available Lysine Cottonseed/Soybean Blends (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cottonseed/soybean blends (50/50) were ground in an Alpine pin mill with or without previous cooking in a Brady low-cost extruder. Free gossypol decreased with increasing amount of water added prior to extrusion and number of passes through the extruder. Available lysine increased with decreasing amount of added water but was unaffected by number of passes through the extruder. Type of soybean raw material utilized had no effect on free gossypol. Blends prepared from defatted cottonseed meal, however, had lower free gossypol than those made from cottonseed kernels. A blend similar to full-fat soy flour but of lower cost was prepared from unextruded 50% defatted cotton-seed meal/50% extruded soybean flakes, without added water, and ground in the Alpine mill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13095.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Molecular Structure and Functionalities of Protein Isolates Prepared from Defatted Cottonseed Flour Succinylated at Various Levels (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein isolates were prepared from glandless cottonseed flour succinylated at various levels. Succinylation levels of the resultant proteins followed first order kinetics with respect to succinic anhydride concentration added. Succinylation decreased the amount of free sulfhydryl, as well as ξ-amino groups of proteins, but did not change intermolecular disulfide bonds. Protein isolate prepared from highly succinylated flour consisted of one homogeneous protein agglomerate, while isolate from unmodified flour contained several heterogeneous proteins. Water solubility of the isolates increased logarithmically with respect to degree of succinylation, with the sharpest increase at 95% succinylation or higher. Heat coagulability had an inverse-linear relationship with amounts of negative charges on protein molecules. Emulsion capacity and oil absorption capacity were not significantly changed at less than 60% succinylation. However, these increased markedly at greater than 60% succinylation. Emulsion capacity had a positive, but not linear correlation with water solubility of proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09210.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    A Process to Produce Light Colored Protein Isolate from Defatted Glandless Cottonseed Flour (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Light colored protein isolates could be produced from aqueous protein extract (at pH 9.0) of defatted cottonseed flour by filtering through an ultrafiltration membrane with 100,000 MWCO (molecular weight cut off) pore size and then spray-drying the retentate. The yield of this protein fraction was approximately 68% of the extracted solid. About 15% of the extracted solid was recovered with the low molecular fraction (50,000 daltons) when the permeate of 100,000 MWCO was applied to 50,000 MWCO membrane. Most of the color-causing pigments were associated with the low molecular fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13254.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Succinylation of Cottonseed Flour: Effect on the Functional Properties of Protein Isolates Prepared from Modified Flour (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Succinylated cottonseed protein isolates (40% and 54% modification of amino groups of control isolate) were prepared under pilot scale processing conditions. Partial succinylation of cottonseed flour increased the yield of protein isolate in isoelectric precipitation (pH 4.5). The succinylated isolates were more water soluble, less heat-coagulable in water, and lighter in color as compared to conventional isolates. They also showed improved functional properties including higher oil absorption, emulsion capacity, gel strength, water hydration, water retention, and viscosity. Bulk density was decreased and resulted in fluffy isolates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15393.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    EVALUATION OF EXTRUSION COOKED COTTONSEED/SOYBEAN BLENDS OF DIFFERENT PROPORTIONS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 9 (1985), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cottonseed kernel/full-fat soy flour blends of different proportions were cooked in a Brady low-cost extruder. Total and free gossypol, available lysine, proximate analysis, and PER and NPU values varied directly with composition. Reduction in free gossypol as a result of extrusion was constant, and independent of composition (ca. 90%). The 25 and 50% cottonseed blends exhibited low free gossypol (within limits permitted for human consumption), high available lysine, high PER and NPU values, and amino acid patterns equalling or exceeding the FAO/WHO (1973) children's pattern, except for moderate deficiencies in total sulfur amino acids and small to negligible deficiencies in valine. Both blends resembled full-fat soy products in proximate analysis. These results indicate that extension of soy with cottonseed products up to a level of 50%, utilizing the procedure described in this work, would be feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1985.tb00706.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...