Lipid-protein complexes from safflower expeller cake

Autor:	C. K. Lyon, M. M. Hanamoto, G. O. Kohler
Rok vydání:	1982
Předmět:	Meal Aqueous solution Coprecipitation Chemistry General Chemical Engineering Organic Chemistry Extraction (chemistry) Wheat flour food and beverages chemistry.chemical_compound Botany Food science Hammer mill Matairesinol
Zdroj:	Journal of the American Oil Chemists Society. 59:119-122
ISSN:	1558-9331 0003-021X
DOI:	10.1007/bf02662255
Popis:	Lipid-protein complexes were prepared from safflower prepress expeller cake, which contains about 18% oil and 17% protein, by grinding and extraction with aqueous alkali, then coprecipitation of oil and protein in the extract with acid. In the laboratory, using hammer mills or high-shear homogenizers, complexes were obtained containing up to 48% oil with 46% protein. In the pilot plant, the best extraction, using an attrition mill, yielded a complex contain-ing 44% oil and 47% protein. Phenolic glucosides, which contribute to the bitterness and cathartic activity in safflower meal, were removed during the process. Loaves of bread with 10% of the wheat flour replaced by safflower lipid-protein complexes had acceptable properties and contained 25-36% more protein than the controls.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9258ca25ed2333a2675edadbf104a756 https://doi.org/10.1007/bf02662255 Zobrazit plný text záznamu Full text from SpringerLink Plný text