Abstract 186

Rao,-KH; Chandrasekhara,-HN; Ramanatham,G

Central Food Technological Research Inst., Mysore-570 013, India.

Journal-of-Food-Scienceand-Technology,-India. 1987, 24: 4, 190-192; 13 ref.

Protein isolate was prepared from solvent-extracted cottonseed flour by a conventional alkali peptization method. The extractability of the protein was 73% by the two-stage extraction procedure. The protein isolate had low free gossypol content (less than 0.06%) with a protein efficiency ratio of 2.1 and available lysine content of 3.3 to 3.5 g/16 g N. Colour improved on washing the flour before extraction but extractability of protein was reduced to 52%. Further improvement of colour [light yellowish] was achieved by hydrogen peroxide treatment. Supplementation with lysine and methionine was necessary to improve the nutritive value of the peroxide-treated protein.