Two food applications of cottonseed flours and meals

Buckle, T. S. de; Zapata, L. E.; Silva, G.; Cabrera, J.; Sandoval, Ángel; Ben-Gera, I.; Riveros, H.; Shomer, Ilan

doi:10.1007/bf02671479

Cited by 7 publications

(5 citation statements)

References 4 publications

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“…() also found PHE, LEU, and LYS as the most predominate essential amino acids in glandless cottonseeds. Other authors found a similar concentration of LYS (3.6 g/100 g of protein) in cottonseed (De Buckle et al., ). The concentration of PHE, LEU, and LYS found in GCSM is comparable to soy protein (Gorinstein et al., ).…”

Section: Resultsmentioning

confidence: 56%

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Delgado

Valverde-Quiroz

Lopez

et al. 2019

Journal of Food Science

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This investigation aimed to extract and characterize the GCSM proteins, determine their solubility potential at two different temperatures and different solvents, and explore their functional properties. During the extraction, no water‐ or ethanol‐soluble protein was found. Most of the protein was extracted with KOH solution. GCSM showed major protein bands between 13,273 and 56,564 Da with an isoelectric point of 5.1. The results showed that extraction temperature and solvent affected the amount of protein extracted from GCSM. The highest protein yield (63.4%) was obtained with KOH at 55 °C. Fat content negatively affected the protein solubility. The highest protein purity (99.9%) was obtained with 6% of fat content and the lowest one with 19% of fat content. GCSM has a high glutamic acid content, followed by arginine and aspartic acid compared to the other amino acids. The essential amino acids make up about 30.0% of the total amino acid concentration in KOH‐soluble fractions. The results showed a denaturation temperature of GCSM protein ranging from 61.4 to 63.6 °C. Scanning electron microscopy reveals a microglobular protein structure. GCSM protein isolate showed lower (P < 0.05) water‐holding and oil‐holding capacity but similar gelation properties as soy protein. GCSM protein shows a high foaming capacity at high pH values and high emulsion stability. Practical Application The results of this investigation have a direct impact on the plant protein processing industry. This paper presents a new source of plant protein with a high foaming capacity in alkaline conditions with potential applications for human consumption and feed for aquaculture and animals. The results of this research may impact the cotton producers who can increase their income, and the aquaculture industry will have a cheaper source of protein that can partially substitute the expensive fishmeal. Cottonseed protein can be used to develop high protein extruded snacks and other functional foods, such as plant protein‐based food products.

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Section: Resultsmentioning

confidence: 56%

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Delgado

Valverde-Quiroz

Lopez

et al. 2019

Journal of Food Science

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“…Samples with only 5% CSM have the highest EI. Other results show extruded CSM with EI ranging from 1.1 -1.5 [40,54]. Other authors also obtained similar EI with corn or wheat flour complemented with bean proteins or soybean flour, respectively [53,54].…”

Section: Expansion Index (Ei)mentioning

confidence: 60%

“…Other results show extruded CSM with EI ranging from 1.1 -1.5 [40,54]. Other authors also obtained similar EI with corn or wheat flour complemented with bean proteins or soybean flour, respectively [53,54]. Changes in extrudate functional properties such as EI are due to structural starch transformations [55][56][57].…”

Section: Expansion Index (Ei)mentioning

confidence: 73%

The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

Reyes-Jáquez¹,

Casillas²,

Flores³

et al. 2012

FNS

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The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p < 0.05) EI, water activity, and water absorption index. Higher CSM concentrations can be incorporated into extrudates if snacks are processed at higher extrusion moistures. CSM increased (p < 0.05) extrudates’ PF giving them a unique crunchy texture. CSM decreased (p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained

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“…A method was reported for the preparation of cottonseed protein isolate (CSPI) using meal from commercial expeller press-solvent extraction (De. Buckle et al, 1979). Wan et al (1995), in another study, employed alternate solvents for gossypol removal from cottonseeds, which posed a lower health risk than hexane.…”

Section: Chemical Methods For the Degossypolization Of Csmmentioning

confidence: 99%

“…Spadaro et al (1979) reviewed numerous food applications of CSP concentrate, including meat products (such as beef burgers, meatballs, fresh sausages and frankfurters), extruded cereal-type products (such as snacks and textured vegetable proteins), and baked goods (such as cookies, doughnuts, cakes and breads). De Buckle et al (1979) also reported that cottonseed flours could be texturized in a way similar to that of soybean flour, simultaneously reducing the free gossypol content to safe levels. The same authors also produced a CSPI with 90% protein, which had a white creamy colour and a bland flavour.…”

Section: Food Applications Of Cottonseed Meal (Csm) and Cottonseed Pr...mentioning

confidence: 99%

Cottonseed: A sustainable contributor to global protein requirements

Kumar

Tomar

Punia

et al. 2021

Trends in Food Science & Technology

109

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Two food applications of cottonseed flours and meals

Abstract: Procedures for preparing texturized cottonseed protein and isolate. In either case the free gossypol is effectively reduced. Further work is in progress especially on cottonseed protein isolate.

Cited by 7 publications

References 4 publications

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

Cottonseed: A sustainable contributor to global protein requirements

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