Preparation of an edible cottonseed protein concentrate and evaluation of its functional properties

Gerasimidis, K. , Fillou, D.T., Babatzimcpoulou, M., Tassou, K. and Katsikas, H. (2007) Preparation of an edible cottonseed protein concentrate and evaluation of its functional properties. International Journal of Food Sciences and Nutrition, 58(6), pp. 486-490. (doi:10.1080/09637480701288488)

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Publisher's URL: http://dx.doi.org/10.1080/09637480701288488

Abstract

Cottonseed could be used as a source of dietary protein for human food production. The cottonseed component, gossypol, is toxic, however, which has limited the potential of cottonseed in human food production. Free gossypol was removed from glanded cottonseed using a two-stage solvent extraction method utilizing aqueous and anhydrous acetone. A cottonseed protein concentrate with a low level of free gossypol and a protein content of 72.2% was obtained. The cottonseed protein concentrate had good organoleptic characteristics, and had functional properties allowing its use as a food additive.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Gerasimidis, Dr Konstantinos
Authors: Gerasimidis, K., Fillou, D.T., Babatzimcpoulou, M., Tassou, K., and Katsikas, H.
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:International Journal of Food Sciences and Nutrition
ISSN:0963-7486
ISSN (Online):1465-3478

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