Effect of ultrasonic comminution on liquid classification of cottonseed protein and gossypol pigment glands

Slurries of pin-milled full-fat and flaked, extracted cottonseed were ultrasonically comminuted in hexane and liquid-classified using laboratory differential settling techniques. Sonication of full-fat cottonseed slurries increased the liquid-classified protein fraction recovery from 25.9% (nonsonicated control) to over 60%, while the protein content of the fraction remained basically constant at 67%, and free gossypol increased slightly from 0.027 to 0.032%. Sonication of flaked, solvent-extracted (fat-free), slurried cottonseed yielded a 28% classified fraction containing 72% protein and 0.032% free gossypol. Although it was demonstrated on laboratory scale only, ultrasonic comminution may make the price of edible cottonseed protein concentrates produced from glanded seed (via a process such as the liquid cyclone process) competitive with other edible protein products. Presented at the AOCS Annual Meeting, 1981, New Orleans.     

Production of food-grade cottonseed protein by the liquid cyclone process

A brief background is presented on the development of the Liquid Cyclone Process as modified to process glanded cottonseed kernels from the Texas high plains into a gland-free 65+% protein flour. Southern Regional Research Center's pilot plant process is described and related to the commercial process that will become operational in early 1974 at Plains Cooperative Oil Mill, Lubbock, Texas. Some of the functional properties of the flours and results of their evaluation in food application are discussed. One of seven papers presented at the symposium, “Processing Methods for Oilseeds,” AOCS Spring Meeting, New Orleans, April 1973. ARS, USDA.     

Two food applications of cottonseed flours and meals

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.     

Food uses for cottonseed protein

Cottonseed, available in many countries located in both temperate and tropical climates, is rarely used as a source of edible protein even though its use as food was suggested as carly as 1876. Development of edible protein products from cottonseed has been impeded by the presence of gossypol-containing pigment glands in the kernels, and the economic value of the oil. Cottonseed flour produced by mechanical pressing has been marketed in limited quantities as two edible protein products. One, known as “Proflo,” is used primarily to impart functional characteristics to baked and confectionery products. The other is used as an ingredient in “Incaparina” to combat malnutrition in Latin America. Because of the manner in which these cottonseed protein products are processed, their full nutritional and functional potentials and versatiliity have not been realized. Recent advances in breeding glandless cottonseed, processing glanded cottonseed (e.g., the liquid cyclone process), and related technology have increased the potential of cottonseed protein for food uses. Flours, concentrates, and isolates differ qualitatively and quantitatively in protein and amino acid composition. Consequently, they have different functional and nutritional characteristics and end uses. Flours and concentrates as well as their texturized counterparts are acceptable as functional and nutritional additives to meat products, baked goods, and cereals. Three isolates including storage protein, nonstorage protein, and a mixture of both have been prepared from flours and concentrates. The storage protein isolate imparts functional characteristics, such as texture, acid solubility and foam stability. The non-storage protein isolate has good nutritional characteristics primarily because of its high lysine content.     

Milling procedures and air classification of amaranth flours

The different milling characteristics of Amaranthus cruentus, a domestic variety prevailing in Mexico, selected as representative sample, are herein discussed. This was subjected to proximate analysis, which confirmed its good quality. Milling trials were carried out for the preparation of whole flour by means of conventional mills and by combining some of these with the Raymond and Alpine separators for air classification. Results were then compared to those obtained with a Strong-Scott pearler. Grits and bran contained the highest protein concentration. After comparing overall results, it may be concluded that the best operating conditions are the following: a) seed pearling using five passes, in a pearler, with variable yields of approximately 22% containing 36% protein, and b) combining the Miag mill and Raymond air separator, with variable yields of approximately 32% and a protein content of 30-36%. Proximate analysis of the fractions as well as farinographic and amylographic characteristics--different from those of whole wheat and amaranth flours--suggest their use in the preparation of nutritionally-enriched food products.     

Edible cottonseed flour by air classification of glanded seed: Cost analysis

A new, edible, 65%-protein cottonseed flour having the characteristics of flour produced from glandless cottonseed has been prepared from milled, hexane-extracted glanded cottonseed flakes by a simple, practical, economical air classification process. The product has physical and functional characteristics that make it attractive for use in food formulation and it meets the free gossypol standards of both the U.S. Food and Drug Administration and the Protein Advisory Group of the United Nations System. A process flowsheet and a material balance are given: capital costs, manufacturing costs, general expenses, profitability and selling prices are indicated for annual productions of up to 17.5 and 35 million lb of flour in hypothetical industrial-scale satellite plants having daily capacities of 25 and 50 tons of flour, respectively. It is estimated that fixed capital investment for a 25-ton/day plant would be $4.0 million, and for a 50-ton/day plant, $5.5 million. Production of edible flour from prime-quality cottonseed kernels would cost as little as 15.8 cents/lb and the selling price of flour, allowing for the value of coproducts, would be as low as 23.6, 18.9, and 16.5 cents/lb for payout periods of 2, 3 and 4 years, respectively. Selling price would be competitive with the price of soy protein concentrate over most of the production range studied. Presented at the AOCS Annual Meeting, 1981, New Orleans. One of the facilities of the Southern Region, Agricultural Research Service, U.S. Department of Agriculture.     

System for production of high and low protein dispersibility index edible extracted soybean flakes

A standard flash desolventizing system has been combined with horizontal agitated meal stripping and cooking vessels operating at atmospheric pressure to provide an integrated system for the production of high, intermediate, or low protein dispersability index edible soybean flakes from extracted solvent-wet flakes. Flash desolventizing removes most of the hexane in the wet flakes by evaporation at low temperature in a turbulent stream of superheated hexane vapor. The small remaining hexane quantity is removed in a stripping process capable of producing the full range of protein dispersability index values in the flakes by treating the flash desolventized flakes with either dry superheated steam or wet saturated steam under carefully controlled conditions of steam temperature, pressure, flow rate, and moisture content. The products are light colored, with little production of fine particles. One of seven papers presented at the symposium “Processing Methods for Oilseeds,” AOCS Spring Meeting, April 1973.     

Gossypol material balance,denaturation of protein,and loss of thiamine in commercial processing of cottonseed

Summary The processing of cottonseed by five commercial mills has been systematically examined with reference to free gossypol reduction, nitrogen solubility, thiamine reduction, material balances of total gossypol, and the distribution of gossypol in processing. One hydraulic mill reduced the free gossypol in the meal to a low level, approximating the level obtained in screw pressing. For a given mill the free gossypol contents of the meals were found to be fairly uniform. Low free gossypol content of hydraulic-pressed meals depends on the thoroughness with which the gossypol is bound in the cooking. Gossypol is bound in both the cooking and pressing in the production of screw-pressed meals. A relatively small amount of total gossypol is lost or destroyed in processing cottonseed by either hydraulic- or screw-pressing methods. This small loss occurs while the meats are being prepared for pressing. No significant loss was found which could be attributed to the pressing operations. Serew-pressed oils appear to contain several times as much gossypol as hydraulic-pressed oils, with the amount dependent on the extent of the binding of gossypol in the cooking and mechanical preparation of the meats for pressing. The high temperatures developed in screw pressing contributed to a higher reduction in thiamine and nitrogen solubility than was observed for hydraulic pressing. One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.     

Physical properties of liquid edible oils

Literature values of density, viscosity, adiabatic expansion coefficient, thermal conductivity, specific heat (constant pressure), ultrasonic velocity, and ultrasonic attenuation coefficient are compiled for a range of food oils and water at 20°C, and a series of empirical equations are suggested to calculate the temperature dependency of these parameters. The importance of these data to the application of ultrasonic particle-sizing instruments to food emulsions is discussed.     

Comparison of some commercial waxes by gas liquid chromatography

Volatile components (hydrocarbons, monoesters, free acids as methyl esters and free alcohols as acetates) of seven unhydrolyzed commercial waxes-ouricury, carnauba, Chinese insect, lac, esparto, candelilla and Japan wax—have been analyzed and compared by gas liquid chromatography. Though appreciable portions of the waxes were nonvolatile, the results were sufficient to distinguish the seven waxes completely. Methanolysis products were analyzed directly by gas liquid chromatography, and the results agreed with those previously obtained for hydrolysis products of these waxes. Ouricury wax gave 18% C₂₄−C₃₄ αω-diols and 4% C₂₄−C₃₂ ω-hydroxy acids, in addition to 28% C₂₀−C₃₂ aciods and 17% C₂₂−C₃₄ alcohols, on methanolysis. NRCC No. 13387.     

Nitrogen balance of women consuming cottonseed protein

This study investigated the ability of cottonseed protein in liquid formula diets to maintain the nitrogen balance of twelve young women at the level of protein intake usually eaten by adults in the United States. Four levels of defatted cottonseed flour (0, 30, 60, and 100%) and R1–5, a commercially available protein product presumed to be adequate to support nitrogen balance, were used to provide 10 grams of nitrogen. After equilibration each diet was fed for 7 days. Mean daily nitrogen balances were −0.05, S.D. 1.28, +0.76, S.D. 1.62; +0.35, S.D. 2.46; and +1.42, S.D. 1.88 for the 0, 30, 60, and 100% cottonseed diets. The ratios of essential to nonessential amino acids were 0.82, 0.76, 0.67, and 0.59 for the diets from 0 to 100% cottonseed. At the level fed in this study, cottonseed protein adequately maintained nitrogen equilibrium in young adult women.     

Preparation and properties of cottonseed protein dispersions

1. A method has been described for preparing nongelling, tacky dispersions of cottonseed protein in which trichloroacetate ion has been used to prevent gelation.
2. It has been shown that the properties of isolated cottonseed protein depend on (1) the method of isolating the protein (2) the concentration of protein in the dispersion, (3) the concentration of sodium hydroxide used to disperse it, and (4) the addition of trichloroacetate ion to prevent gelation.

     

Refining cottonseed oil at high rates of shear

Summary Ten crude cottonseed oils obtained from different areas in the South and Southwest were refined with and without the use of high-shear agitation in the step involving the initial mixing of the crude oil and caustic soda solution. In each instance the use of high shear produced a lower color in the refined oil. The improvement with some oils was not marked because they either refined very well by the ordinary method or failed for some unexplained reason to respond readily to high-shear mixing. However a good proportion of the oils which were quite dark after refining by the ordinary method refined to a much lighter oil when high shear was used. It was established that in high shear refining the color of the refined oil decreased as the temperature at which high shear was used decreased, the time at high shear increased, and the rate at which shear was applied increased. However an increase in the latter above a certain value had no effect. Also it was found that the color of the refined oil decreased as the amount and strength of the caustic soda solution increased. Absorption spectra of some of the processed oils indicated that high shear was more effective than ordinary mixing in removing from an oil the gossypol-like and carotenoid color bodies. Presented at the 28th fall meeting of The American Oil Chemists’ Society, Minneapolis, Minn., Oct. 11–13, 1954. One of the laboratories of the Southern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture.     

High pressure liquid chromatography for the analysis of soluble carbohydrates in defatted oilseed flours

The soluble carbohydrate content of four defatted oilseed flours (cottonseed, soybean, peanut, and sun-flower) was determined by using high pressure liquid chromatography. The best method of separating the sugars from the other components of water extracted flour was found to be thin layer chromatography. Plates of Silica Gel H with a running solvent of iso-propanol-water-ehtyl acetate (54:26:20) gave good isolation of the sugars. The μ BONDAPAK/ Carbohydrate column was used to analyze the sugars. An eluting solvent of acetonitrile and water (75:25 and 72:28) at a flow rate of 1.5 ml/min gave the best resolution of the carbohydrates. The major carbohy-drates in the oilseed flours were glucose, sucrose, raffinose, and stachyose. Small amounts of trehalose and an unidentified disaccharide were found in the flour of sunflower. Presented at the AOCS Meeting, Chicago, September, 1976.     

Aqueous solvents for extracting glanded cottonseed protein without gland rupture

The presence of pigment glands has thwarted attempts to extract edible cottonseed protein aqueously from glanded seeds or gland-rich meals, probably because of the widely held belief that glands rupture on contact with aqueous media. We found several aqueous salt solutions in which glands did not rupture. Glands remained intact in saturated (2m) sodium sulfate, but not in saturated 2m or 4m solutions of sulfates, chlorides, and nitrates of other Group IA elements as well as sodium chloride and sodium nitrate. Glands also remained intact in saturated solutions of sulfates of aluminum, ammonium, cadmium, copper, magnesium, nickel, and zinc, and chlorides of calcium, iron, and magnesium. Some of these solutions were diluted to <50% saturation before glands started rupturing. Cottonseed protein in the liquid cyclone underflow fraction (gland-rich fraction) was soluble in sodium sulfate and magnesium sulfate, but not in calcium chloride or sodium phosphate. Its solubility in sodium sulfate was investigated further with the following results: Alkalinity of sodium sulfate solution had no effect on solubility; ratio of solid to solvent had no effect in the range of 1:3.5–1:60 (wt:vol); 80% saturated sodium sulfate was optimal for solubility without gland rupture; the period of contact of meal and solvent had no effect on protein solubility in the range of a few minutes to 2 hr. These results indicate that the extraction of cottonseed protein with aqueous solvents in the presence of pigment glands appears technically feasible. Presented in part in the Symposium entitled “Oliseed Proteins—Food Use Potentials and Problems” at the AOCS Meeting in Dallas, June 1975.     

机立窑生产高强熟料

几年来,为提高立窑水泥质量,生产高强熟料,在生产实践中,采取了如下措施。1强化窑体保温众所周知,立窑煅烧过程中,边、中部物料所需要的烧成热耗不同。我国立窑窑墙普遍偏薄,一般仅500mm左右,增大了辐射热的损失,距边部70mm～120mm环形地带的物料由于与窑壁接触,煅烧过程中,部分热量为窑壁吸收并通过窑墙向外散失,同时,由于边部物料在煅烧过程中生产体积收缩形成边壁效应,边部气流流通大并带走一部分热量,使边部热量散失增加。为使立窑边、中部温度场尽量趋于一致,有关专家曾提出加厚窑墙的主张,煅烧带厚1000mm,其它部位700mm,这样,在窑边部…     

柱前衍生化-HPLC测定蓝圆鲮蛋白的氨基酸组成

采用柱前衍生化反相高效液相色谱法测定蓝圆骖蛋白的氨基酸组成,以邻苯二甲醛-9-芴甲基氯甲酸酯为衍生化试剂,醋酸钠缓冲液,甲醇及乙腈为流动相,用HypersilODSC18柱和二极管阵列检测器。结果表明,18种氨基酸在38min内分离效果良好,在一定浓度范围内,氨基酸的峰面积与浓度线性相关系数在0．9932-0．9998,相对标准偏差为1．93％。4．89％（n=5）。并测定了蓝圆够蛋白的氨基酸组成。该方法简便快速、准确可靠,蓝圆够蛋白中含有至少18种氨基酸,其中8种必须氨基酸占总含量的42．68％。