C. M. Cater
Texas A&M University
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Journal of the American Oil Chemists' Society | 1974
C. M. Cater; K. C. Rhee; Robert Hagenmaier; K. F. Mattil
Oil can be removed from oilseed materials by a process which consists of an aqueous extraction of the comminuted seed, followed by a centrifugal separation which divides the aqueous extract into oil, solid, and aqueous phases. The protein may be recovered in the solids or aqueous phase, depending upon the conditions selected. Unit operations of this process are grinding, solid-liquid separation, centrifugation, demulsification, and drying of products. Aqueous extraction has been applied, to date, to coconuts and peanuts. For coconuts, a procedure has been developed to recover 93% of the oil and 91% of the protein. The major protein product is 25% protein and, when reconstituted in water, forms an acceptable beverage. The estimated production cost of this product is
Journal of the American Oil Chemists' Society | 1977
J. T. Lawhon; C. M. Cater; K. F. Mattil
.24/1b. For peanuts, the recovery of oil was 89% and protein 92% for the concentrate procedure, whereas the corresponding values for the isolate procedure were 86% and 89%, respectively. The costs of production were estimated as
Journal of the American Oil Chemists' Society | 1972
Robert Hagenmaier; C. M. Cater; K. F. Mattil
.17/1b of concentrate (67% protein) and
Journal of the American Oil Chemists' Society | 1969
C. M. Cater; Carl M. Lyman
.28/1b of isolate (89% protein). Aqueous extraction offers several advantages over conventional solvent extraction-less initial capital investments, safer operation, capability of discontinuous operation, and production of a variety of products. Another advantage of aqueous processing is the capability for utilization of certain chemicals to remove or inactivate undesirable substances. In the case of peanuts, hydrogen peroxide and sodium hypoehlorite have proven to be effective for destruetion of aflatoxins. Aqueous processing has the potential for application to a variety of other oilseeds.
Journal of the American Oil Chemists' Society | 1975
K. R. Natarajan; K. C. Rhee; C. M. Cater; K. F. Mattil
Abstract and SummarySixteen new or experimental varieties of cotton-seed, eight glandless and eitht glanded, were extensively analyzed in this study. Ginned seed from each were studied and then kernel samples and finally oil and flour samples prepared from the kernels. Mean values determined for each attribute measured are presented for each type seed. These data are useful for (a) showing the magnitude of particular desirable properties presently being achieved in varieties of each type seed, (b) showing something of the variation of these properties among varieties within seed types, and (c) comparing glandless and glanded seed types for compositional differences.
Journal of the American Oil Chemists' Society | 1977
C. M. Cater; K. F. Mattil; W. W. Meinke; M. V. Taranto; J. T. Lawhon; B. B. Alford
An aqueous process was investigated for the recovery of oil and food grade protein from fresh coconuts. Efficient recovery of oil, which is very important for economical reasons, was related to three critical unit operations: separation of oil from the fiber, destabilization of an oil-in-water emulsion, and recovery of a protein product that is low in oil content. The material balance is reported for a laboratory process that satisfactorily separates oil and breaks the emulsion, and data are shown which has led to a process for recovery of a protein with low oil content.
Journal of the American Oil Chemists' Society | 1977
K. C. Rhee; K. R. Natarajan; C. M. Cater; K. F. Mattil
The reactions of gossypol with certain amino acids and other amino compounds have been studied spectroscopically with respect to the effect of time and pH in the range from 5.7 to 7.5 at 37 C. The rate of reaction of gossypol with amino acids increases with increase in pH and has been shown to be related to the distance of the amino group from the carboxyl group within the molecule. Reaction products of gossypol with amino acids and other amino compounds were subjected to various purification procedures and analysis to determine combination ratios. In addition to the expected gossypol-to-amino compound ratio of 1:2, dictated by the formation of Schiff base-type bonds with the two aldehyde groups of gossypol, compounds with ratios of 1:3 and 1:4 were isolated. These results indicate that each of the two aldehyde groups of gossypol can react with two amino groups under the conditions studied.
Journal of the American Oil Chemists' Society | 1975
K. R. Natarajan; K. C. Rhee; C. M. Cater; K. F. Mattil
Sodium hypochlorite has been tested for destruction of aflatoxins during the preparation of peanut protein isolates from raw peanuts and defatted peanut meal. The treatments were evaluated by determination of the aflatoxins in the products by thin layer chromatography. Effects of sodium hypochlorite concentration, reaction pH, temperature, and time were studied. Results show that both the sodium hypochlorite concentration and pH are important factors in reducing the concentration of aflatoxins in the protein isolates to nondetectable levels. The treatment with 0.4% sodium hypochlorite at pH 8 produced protein isolates with trace amounts of aflatoxins B1 and B2 from ground raw peanuts containing 725 ppb aflatoxin B1 and 148 ppb aflatoxin B2, whereas untreated protein isolates contained 384 ppb aflatoxin B1 and 76 ppb aflatoxin B2. At pH 9, 0.3% sodium hypochlorite reduced the aflatoxin B1 content in the protein isolates from 300 ppb to below detectable quantities and the aflatoxin B2 content from 52 ppb to 2 ppb. Similar results were obtained at pH 10 for 0.3% sodium hypochlorite concentration. In the case of defatted peanut meal which contained 136 ppb aflatoxin B1 and 36 ppb aflatoxin B2, 0.25% sodium hypochlorite concentration at pH 8 (0.20% at pH 9; 0.15% at pH 10) reduced both the aflatoxin B1 and B2 contents to below detectable quantities in protein isolates as compared to aflatoxin levels of ca. 75 ppb B1 and 17 ppb B2 in the untreated protein isolates. Reaction temperature and time did not affect the destruction of aflatoxins significantly.
Journal of the American Oil Chemists' Society | 1975
Robert Hagenmaier; C. M. Cater; K. F. Mattil
Abstract and SummaryUpward trending world population and increasing costs for traditional food proteins provide many incentives for utilization of oilseed proteins directly in human diets. Cotton, as one of the worlds major oilseed crops, represents a potential source of food protein. Acceptability of oilseed protein products in terms of functional properties in food systems and nutritional value will largely determine the extent of their utilization by the food industry. Liquid cyclone process cottonseed flour, defatted glandless cottonseed flour, storage protein isolates, and cottonseed whey proteins have been evaluated by various functionality tests and in a number of food systems. The cottonseed flours have been subjected to processing by extrusion texturization. Human feeding studies have also been conducted. Results indicate a good potential for use of cottonseed protein products in a variety of food systems.
Journal of the American Oil Chemists' Society | 1974
David F. Brown; C. M. Cater; K. F. Mattil
Abstract and SummaryExperiments were conducted to study the efficacy of some oxidizing or other reactive chemicals for destruction of aflatoxins in conjunction with the aqueous extraction process for the production of peanut protein concentrates and/or isolates directly from contaminated raw peanuts. The chemicals tested included acetone, isopropyl alcohol, methylamine, hydrogen peroxide, benzoyl peroxide, ammonia gas, and sodium hypochlorite. Among these chemicals, hydrogen peroxide, benzoyl peroxide, and sodium hypochlorite showed very effective destruction of aflatoxins during the aqueous extraction process of infected peanuts. However, the use of benzoyl peroxide may pose some difficulties because it is not readily soluble in the aqueous suspensions. It was therefore concluded that aflatoxins can be effectively destroyed during the aqueous processing of peanuts by properly utilizing either sodium hypochlorite or hydrogen peroxide to produce either peanut protein concentrates or isolates.