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Author: Denisse G. Lopez Publisher: ISBN: Category : Languages : en Pages : 86
Book Description
Cotton is the basic resource for thousands of consumer and industrial products manufactured in the world. Cotton seed meal (CSM) is a byproduct of the oil industry, and a source of high protein content, fiber and phosphorus. Cottonseed contains about 22.5% protein; this represents about 9.4 million tons of protein human consumption. Cottonseed meal is used for feeding cattle because of its high oil and protein content. After oil extraction cotton seed meal can have up to 55% protein; however, the presence of free gossypol may be responsible for poisoning in animals such as respiratory pain, anorexia, weakness, and death. Gossypol is found in the cotton plant and it is concentrated on cottonseed. There is currently a variety of Glandless Cotton Seed that contains a low amount of gossypol and can be processed into different food products for human consumption. The ability of glandless cottonseed meal to be processed into different foods is largely determined by the proteins that show the complexity and different interactions with each other. The objective of this research was to characterize the protein based on molecular weight, solubility, thermal stability and amino acid content. The deferent protein fractions in glandless cotton seed meal (GCSM) were extracted with a different solvent. The molecular weight of the different fraction was determined with SDS-PAGE. The GCSM protein had an isoelectric point of 5.1. No proteins were extracted with alcohol or acid solution. Most of the protein were extracted with 0.1 N salt solution and 0.1 N KOH solution. The glutenin fraction showed bands between 44 and 66 kDa and a denaturation temperature (Td) between 52.1 -- 71.7°C. The albumins had a molecular weight of 20 -- 29 kDa and a td between 50 -- 73.4°C. The globulins showed bands between 14 -- 20 kDa and a Td value of 53.6 -- 74.8°C. With this research, we can say that glandless cottonseed meal protein is as important as the most known proteins. Since glandless cottonseed meal contains similar values in fiber, minerals, amino acid and protein compared to soybean meal protein, whey protein, peanut meal protein and linseed protein we can use it as substitute or complement in the human diet.
Author: Denisse G. Lopez Publisher: ISBN: Category : Languages : en Pages : 86
Book Description
Cotton is the basic resource for thousands of consumer and industrial products manufactured in the world. Cotton seed meal (CSM) is a byproduct of the oil industry, and a source of high protein content, fiber and phosphorus. Cottonseed contains about 22.5% protein; this represents about 9.4 million tons of protein human consumption. Cottonseed meal is used for feeding cattle because of its high oil and protein content. After oil extraction cotton seed meal can have up to 55% protein; however, the presence of free gossypol may be responsible for poisoning in animals such as respiratory pain, anorexia, weakness, and death. Gossypol is found in the cotton plant and it is concentrated on cottonseed. There is currently a variety of Glandless Cotton Seed that contains a low amount of gossypol and can be processed into different food products for human consumption. The ability of glandless cottonseed meal to be processed into different foods is largely determined by the proteins that show the complexity and different interactions with each other. The objective of this research was to characterize the protein based on molecular weight, solubility, thermal stability and amino acid content. The deferent protein fractions in glandless cotton seed meal (GCSM) were extracted with a different solvent. The molecular weight of the different fraction was determined with SDS-PAGE. The GCSM protein had an isoelectric point of 5.1. No proteins were extracted with alcohol or acid solution. Most of the protein were extracted with 0.1 N salt solution and 0.1 N KOH solution. The glutenin fraction showed bands between 44 and 66 kDa and a denaturation temperature (Td) between 52.1 -- 71.7°C. The albumins had a molecular weight of 20 -- 29 kDa and a td between 50 -- 73.4°C. The globulins showed bands between 14 -- 20 kDa and a Td value of 53.6 -- 74.8°C. With this research, we can say that glandless cottonseed meal protein is as important as the most known proteins. Since glandless cottonseed meal contains similar values in fiber, minerals, amino acid and protein compared to soybean meal protein, whey protein, peanut meal protein and linseed protein we can use it as substitute or complement in the human diet.
Author: J.W. Hertrampf Publisher: Springer Science & Business Media ISBN: 9401140189 Category : Science Languages : en Pages : 617
Book Description
Current growth in global aquaculture is paralleled by an equally significant increase in companies involved in aquafeed manufacture. Latest information has identified over 1,200 such companies, not including those organizations in production of a variety of other materials, i. e. , vitamins, minerals, and therapeutics, all used in varying degrees in proper feed formulation. Aquaculture industries raising particular economically valued species, i. e. , penaeid shrimps and salmonids, are making major demands on feed ingredients, while relatively new industries, such as til apia farming, portent a significant acceleration in demand for properly formulated aquafeeds by the end of the present decade and into the next century. As requirements for aquafeeds increases, shortages are anticipated in various ingredients, especially widely used proteinaceous resources such as fish meal. A variety of other proteinaceous commodities are being considered as partial or complete replacement for fish meal, especially use of plant protein sources such as soybean meal. In the past five years, vegetable protein meal production has increased 10% while fish meal production has dropped over 50%, since 1989, largely attributed to overfishing and serious decline in wild stock. Throughout fisheries processing industries, traditional concepts as "waste" have given way to more prudent approaches, emphasizing total by-product recovery. Feed costs are a major consideration in aquaculture where in some groups, i. e. , salmonids, high protein-containing feeds using quality fish meal, can account for as much as 40 to 60% of production costs.
Author: Publisher: ISBN: Category : Food Languages : en Pages : 936
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author: David D. Fang Publisher: John Wiley & Sons ISBN: 0891186255 Category : Technology & Engineering Languages : en Pages : 816
Book Description
"Cotton, 2nd edition, edited by David D. Fang and Richard G. Percy, is a long awaited, much needed comprehensive update on the science of cotton. This book epitomizes the thorough coverage of an Agronomy Monograph. Readers will find essential coverage of the many scientific advancements in the field, from fiber handling to the transgenic cotton revolution. This amazing and versatile crop, cultivated for more than 7000 years, is one of the most powerful stories in agricultural science. More than 50 experts who contributed to this volume represent the leading edge of this exciting story."
Author: Shuryo Nakai Publisher: John Wiley & Sons ISBN: 9780471186144 Category : Science Languages : en Pages : 560
Book Description
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
Author: Denisse G. Lopez
Author: Denisse G. Lopez
Author: J.W. Hertrampf
Author: United States. Agricultural Research Service
Author: 
Author: A. R. Baldwin
Author: David D. Fang
Author: Shuryo Nakai
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Author: 
Author: