scholarly journals Alkaline Extraction Method of Cottonseed Protein Isolate

2009 ◽  
Vol 3 (3) ◽  
Author(s):  
Buning Zhang ◽  
Yingde Cui ◽  
Guoqiang Yin ◽  
Xinming Li ◽  
Xiaoxia Zhou
Keyword(s):  
Extraction Method ◽  
Protein Isolate ◽  
Alkaline Extraction ◽  
Cottonseed Protein

Characterization of cottonseed protein isolate as a paper additive

2017 ◽  
Vol 22 (8) ◽  
pp. 699-708 ◽  
Author(s):  
H. N. Cheng ◽  
Andres Villalpando ◽  
Michael W. Easson ◽  
Michael K. Dowd
Keyword(s):  
Protein Isolate ◽  
Cottonseed Protein

Salt, Water and Oilseed Proteins Affect Brine Content of Sausages

1981 ◽  
Vol 44 (1) ◽  
pp. 43-46 ◽  
Author(s):  
R. N. TERRELL ◽  
J. A. BROWN
Keyword(s):  
Salt Water ◽  
Storage Period ◽  
Protein Isolate ◽  
Product Performance ◽  
Cottonseed Protein ◽  
Raw Meat ◽  
Added Water ◽  
Practical Tool ◽  
Microbial Numbers ◽  
Added Salt

Brine contents of commercial sausage products ranged from 3.7 to 5.9% and were different among brands. Frankfurters to which either isolated soy or cottonseed protein isolate were added had greater process shrinkage values and higher moisture, lower fat and lower brine contents than did controls. Frankfurters prepared with oilseed proteins had higher (P < .05) process shrinkage percentages, higher moisture percentages and lower brine contents than did controls (all-meat). Although not significant among all comparisons, as in-going (lb per 100 lb raw meat) salt levels increased from 2.5 to 3.0 to 3.5 lb, brine contents increased regardless of level of added water (25, 30, and 35 lb per 100 lb of meat). Within added-salt levels, brine content generally decreased with increasing level of in-going water but these differences were not significant (P > .05). At the beginning and end of a 6-week storage period, frankfurters with high brine contents (4.50–5.25%) had lower total microbial numbers than did frankfurters with low (2.50–3.49%) or medium (3.50–4.49%) brine contents. Because of simplicity, brine content determinations may be further developed as a practical tool for predicting product performance of cured sausages.

Characterization of rice starch and protein obtained by a fast alkaline extraction method

2016 ◽  
Vol 191 ◽  
pp. 36-44 ◽  
Author(s):  
Daiana de Souza ◽  
Arthur Francisco Sbardelotto ◽  
Denize Righetto Ziegler ◽  
Ligia Damasceno Ferreira Marczak ◽  
Isabel Cristina Tessaro
Keyword(s):  
Extraction Method ◽  
Rice Starch ◽  
Alkaline Extraction

scholarly journals Hasil Kandungan Agar Ekstraksi Non-Alkali Gracilaria sp. yang Tumbuh di Lingkungan Berbeda

2019 ◽  
Vol 8 (4) ◽  
pp. 387-392
Author(s):  
Prismabella Wilis Andiska ◽  
AB Susanto ◽  
Rini Pramesti
Keyword(s):  
Food Safety ◽  
Extraction Method ◽  
Alkaline Treatment ◽  
Alkaline Extraction ◽  
Red Seaweed ◽  
Ftir Analysis ◽  
Food Grade ◽  
Food Industries ◽  
Agar Yield ◽  
Extraction Treatment

ABSTRAK: Gracilaria sp. merupakan rumput laut merah penghasil agar yang banyak digunakan untuk industri pangan maupun non pangan lainnya. Ekstraksi ini umumnya menggunakan alkali yang berdampak pada lingkungan dan keamanan bahan pangan. Informasi tentang ekstraksi perlakuan non alkali di Indonesia untuk industri pangan diduga belum ada sehingga penelitian ini perlu dilakukan. Tujuan penelitian ini untuk mengkaji apakah ekstraksi non alkali dari Gracilaria sp. dapat menghasilkan agar, rendemen, kandungan proksimat serta dianalisis FTIR dari kedua lokasi yang berbeda (laut dan tambak). Metode ekstraksi dilakukan dengan merebus sampel kering hingga didapatkan agar, yang selanjutnya dikeringkan dan dijadikan tepung. Hasil penelitian menunjukkan ekstraksi perlakuan non alkali dari kedua lokasi dapat menghasilkan rendemen dengan nilai rendah (14-15,31%). Kadar air tertinggi (15,40±0,59%) terdapat pada agar sampel dari laut, kadar abu tertinggi (41,45±0,59%) pada sampel kering dari laut, kadar protein tertinggi (8,59±0,26%) pada sampel kering dari tambak, kadar lemak tertinggi (0,63±0,13%) pada agar sampel dari laut, dan karbohidrat tertinggi (67,19±0,86%) pada sampel kering dari tambak. Hasil FTIR menunjukkan agar mengandung komposisi gugus galaktosa 3,6-anhydro-L-galaktosa. ABSTRACT: Gracilaria sp. is a red seaweed which is known as an agarophyte and widely used for food and other non-food industries. Generally agar extraction uses alkali which has an environmentally impact and food safety. Non-alkaline extraction treatment for food grade is still under observed in Indonesia. The purpose of this research is to access whether agar extraction of Gracilaria sp. can be carried out, as well as the amount of agar yield, proximate contents and FTIR analysis from two different locations. The extraction method is done by boiling a dry sample to obtain agar, which is then dried and turned into flour. The results showed that the extraction of non-alkaline treatment could be carried out on Gracilaria sp. with low yield (14-15.31%). The highest water content (15.40±0.59%) found in agar from dried seaweed form the sea, highest ash (41.45±0.91%) in dried seaweed from the sea, highest protein (8.59±0.26%) in dried cultured seaweed, highest fat (0.63±0.13%) in agar from the sea, and highest carbohydrate (67.19±0.86%) in dried cultured seaweed. FTIR analysis showed that the agars contained a composition of galactose groups of 3,6-anhydro-L-galaktose. 

Removal of anti-nutritional factors of rapeseed protein isolate (RPI) and toxicity assessment of RPI

2021 ◽  
Author(s):  
Zheng Xiong ◽  
Yaoyao Fu ◽  
Jun Yao ◽  
Nan Zhang ◽  
Rong He ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Toxicity Assessment ◽  
Protein Isolate ◽  
Crude Fiber ◽  
Alkaline Extraction ◽  
Ethanol Treatment ◽  
Acidic Precipitation ◽  
Nutritional Factors ◽  
Rapeseed Protein ◽  
Rapeseed Protein Isolate

We wished to prepare detoxified rapeseed protein isolate (RPI) by phytase/ethanol treatment based on alkaline extraction and acidic precipitation. Contents of protein, fat, ash, moisture, crude fiber, glucosinolates, phytic acid,...

A COMPARATIVE STUDY OF IRON BIOAVAILABILITY IN RATS FROM SOYBEAN AND COTTONSEED PROTEIN ISOLATE DIETS

1990 ◽  
Vol 13 (6) ◽  
pp. 419-433 ◽  
Author(s):  
LORI J. PELLETT ◽  
MARILYN I. SCHNEPF ◽  
PATRICIA E. JOHNSON ◽  
NANCY M. DIMARCO
Keyword(s):  
Comparative Study ◽  
Protein Isolate ◽  
Iron Bioavailability ◽  
Cottonseed Protein
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