J. T. Lawhon

Evaluation of the food use potential of sixteen varieties of cottonseed

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.

Soy protein ingredients prepared by new processes—Aqueous processing and industrial membrane isolation

The production of food ingredients from undefatted soybeans by aqueous processing and isolation of protein from soy flour by ultrafiltration membranes has been demonstrated adequately during the past decade. These relatively new techniques offer significant advantages over conventional soy processing methods. Aqueous processing requires no petroleum-based solvent and consequently provides increased safety and flexibility of operation (because start-up and shutdown are safe and easy). It also provides opportunities for removal or deactivation of undesirable constituents of raw materials with appropriate water-soluble chemicals. It is, however, less efficient in oil extraction, and demulsification is required to recover clear oil when emulsions form. Ultrafiltration processes recover protein directly from soy flour extracts and thereby avoid generation of the whey which results from the conventional isoelectric precipitation. These processes have the advantages of increased isolate yield (as whey proteins are recovered in the isolate), and produce products having enhanced functionality and nitrogen solubility. The two processing techniques have subsequently been combined to obtain a single procedure with the advantages of each. Extracts from undefatted soybeans have been membrane processed with and without separating the oil to produce a variety of new soy protein ingredients.

Cottonseed protein food products

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.

Utilization of membrane-produced oilseed isolates in soft-serve frozen desserts.

Consumption of frozen desserts in the United States has increased steadily in recent years. However, rising costs of milk solids-not-fat (MSNF) used in dessert formulas may cause manufactures to consider less-expensive nondairy protein sources as an alternative with the resulting products labeled “nondairy”. Use of soy protein isolates and concentrates as food ingredients is rapidly gaining acceptance in the United States. Glandless cottonseed and peanut protein isolates are expected to become available in the next few years. A membrane isolation process which employs ultrafiltration membranes to produce protein isolates directly from oilseed flour extracts has now been developed. Performance of these isolates in frozen desserts was assessed. Taste panel scores of dessert samples for color, odor, textures, flavor and overall acceptability were statistically analyzed. Results showed MIP soy isolate could replace MSNF (a) at the 80% level without flavor or texture loss, (b) at the 60% level without loss in overall acceptability and (c) at the 40% level without quality loss in color and odor. MIP peanut isolate replaced MSNF (a) at the 80% level without textural change, (b) at the 60% level without loss in overall acceptability or desirable flavor and odor and (c) at the 40% level without color loss. MIP cottonseed SP isolate was used to replace MSNF (a) at the 60% level without flavor loss, (b) at the 40% level with no textural changes and (c) at the 20% level without loss in overall acceptability. Based on these results, MIP oilseed isolates (especially soy and peanut) are a possible alternate source of protein for use in soft-serve frozen desserts to the replacement levels stipulated.

Pretreating delintered cottonseed to increase yield of whole kernels

Pretreatment of delintered glandless seed before decortication by (a) heating seed containing different kernel moistures with live steam followed by drying with indirect heat, (b) heating seed containing different kernel moistures with live steam followed by rapid cooling with air, (c) heating seed containing different kernel moistures with superheated steam followed by drying with indirect heat, and (d) heating seed containing different kernel moistures with super-heated steam followed by rapid cooling with air to ambient temperatures, was investigated. Also reported are analytical data which allow an assessment of any changes in protein quality resulting from the treatments applied and data from organoleptic evaluations of treated and untreated glandless cottonseed kernels prepared as high-protein edible nuts.

Processing methods to preserve quality and color of cottonseed flakes

Hull-free cottonseed flakes were prepared for direct solvent extraction by two passes through a pilot plant size, hot air drier set at 200 F. Moisture content was reduced to 6.5% without evidence of gossypol binding. Improved drainage characteristics resulted in better extraction. Glanded and glandless flakes which had been extracted and partially desolventized at low temperatures were heated indirectly in a batch desolventizer under vacuum to temperatures above the point of steam condensation and solvent stripped with superheated steam. Resulting available lysine and protein solubility values on the meals and flours were desirably high. The desolventization was accomplished without significant color darkening.

Relationships between moisture contents of cottonseed flakes and water in miscellas from extractions with acetone-cyclohexane azeotropes

A method for determining the composition of acetone, hexane and water mixtures was adapted for use with acetone, cyclohexane and water mixtures.Techniques for drying cottonseed flakes to different moisture contents for extraction with acetone-cyclohexane azeotropes were devised. Tests for possible gossypol binding occurring during the drying operation were made.Bench scale extractions yielded data which show the water resulting in miscellas when extracting cottonseed flakes at various moisture levels.It is envisioned that in a commercial process utilizing an acetone-cyclohexane-water mixture to produce cottonseed protein products for food uses, the water in the extracting mixture would be stablized at a level somewhere between the 0 and 3% by wt water levels of the two azeotropes used in these studies.Efforts are currently being devoted to defining the optimum practical water level that could be easily attained in commercial usage. Additional products evaluations will also be made.

Using Industrial Membrane Systems to Isolate Oilseed Protein Without an Effluent Waste Stream

Conventional methods of isolating protein from defatted soy, glandless cottonseed or peanut flours generate whey-like liquid by-products, which pose a serious environmental pollution threat unless properly treated before disposal (Goldsmith et al., 1972; Lin et al., 1974). In addition, the resulting wheys represent a significant loss of edible protein and other valuable constituents. Thus, a new approach to the production of protein isolates from oilseed flours which employs industrial ultrafiltration (UF) and reverse osmosis (RO) systems was demonstrated by investigators at Texas AM 1978; 1979). With the FPRDC membrane isolation process (MIP) protein is extracted from oilseed flours following conventional procedures. However, the protein is ultrafiltered directly from the liquid extract instead of being removed by precipitation at its isoelectric point. RO membranes are used to process UF permeate. A secondary, low-protein product is obtained by RO and the water effluent (RO permeate) can be reused as process water.