Protein isolates with reduced gossypol content from screw-pressed cottonseed meal

Liadakis, GN; Floridis, A; Tzia, C; Oreopoulou, V

dc.contributor.author	Liadakis, GN	en
dc.contributor.author	Floridis, A	en
dc.contributor.author	Tzia, C	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:09:31Z
dc.date.available	2014-03-01T01:09:31Z
dc.date.issued	1993	en
dc.identifier.issn	0021-8561	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11048
dc.subject	Cottonseed Meal	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	FUNCTIONAL-PROPERTIES	en
dc.subject.other	PRODUCTS	en
dc.title	Protein isolates with reduced gossypol content from screw-pressed cottonseed meal	en
heal.type	journalArticle	en
heal.identifier.primary	10.1021/jf00030a016	en
heal.identifier.secondary	http://dx.doi.org/10.1021/jf00030a016	en
heal.language	English	en
heal.publicationDate	1993	en
heal.abstract	Gossypol was removed from commercial cottonseed meal by successive extractions with organic solvents. 1-Butanol hydrochloride was found the most suitable solvent, reducing the free gossypol content to the safe level of 0.0104% after three extractions. Protein isolates, with a protein content of 85%, were produced from raw and butanol-treated meals with yields of 50-80% based on extracted proteins. The isolates were light colored and had bland flavor. The butanol treatment influenced the protein isolation yield, lowering protein extractability, as confirmed by Chromatographic analysis, but did not affect significantly the functional properties of the proteins. © 1993 American Chemical Society.	en
heal.publisher	AMER CHEMICAL SOC	en
heal.journalName	Journal of Agricultural and Food Chemistry®	en
dc.identifier.doi	10.1021/jf00030a016	en
dc.identifier.isi	ISI:A1993LH11900016	en
dc.identifier.volume	41	en
dc.identifier.issue	6	en
dc.identifier.spage	918	en
dc.identifier.epage	922	en