| Abstrakt: |
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. |
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