Abstract
Factors affecting protein extraction from both heated and unheated cottonseed flours were studied. Unheated flour was extracted with NaCl and CaCl 2 at five levels of concentration and three levels of solvent to flour ratio. The effect of salt concentration beyond 0·4 m was more pronounced for CaCl 2 than for NaCl. Protein extraction with NaCl was more efficient than with CaCl 2 with much of the protein extracted at lower concentrations compared to CaCl 2. Heat treatment of the flour resulted in a drop in protein extraction from 74·5 to 55·2 and from 78·7 to 55·0% for CaCl 2 and NaCl, respectively. The nature of the salt seemed to have no effect on protein extraction from heated flour. A two step extraction procedure involving successive extraction with water and CaCl 2 resulted in improved protein extraction from heated cottonseed flour.
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