Cottonseed fractionation

Oil. Most cmde oil obtained from oilseeds is processed further and converted into edible products. Only a small fraction of the total oil from soybeans, cottonseed, peanuts, and sunflower seed is used for industrial (nonedible) purposes. 

A 10-g representative sample (5-g sample for citrus oil or cotton substrates) was extracted by adding 150 mL of acetonitrile-water (4 1, v/v) to the sample in an 8-oz bottle and homogenized with a Polytron at high speed for 2 min. The extract was filtered through a Whatman No. 1 filter-paper into a 500-mL side-arm flask. The extraction bottle was rinsed with 50 mL of acetonitrile-water (4 1, v/v) for citms and cottonseed oil (for molasses use lOmL of water followed by 40 mL of acetonitrile for rinsing). The extract was transferred to a 500-mL separatory funnel and partitioned twice, each time with 50 mL of hexane for 1 min. The hexane fractions... 

Fractions Soybeans Peanuts Glandless Cottonseed Sunflower Seed Sesame Navy Beans Pinto Beans... 

Cottonseed flours and methods used to fractionate, isolate, and identify pigments in these flours are fully described by Blouin and Cherry ( ) and Blouin, et al. (5). 

Biscuits were prepared from plant-protein flours based on 20Z replacement for wheat flour. In biscuits prepared with fractions isolated from cottonseed flours, the quantities used were calculated using the percentages these fractions represented of the original flour, e.g., the salt solution soluble fraction of LCP flour was 43X of the original flour and 8.6Z, (20 x 0.43) replacement for wheat was used to prepare the biscuit. 

Figure 6. Biscuits containing 100% heat flour, 20% LCP cottonseed flour, 4.5% L fraction, 2.5% H fraction, 8.5% S fraction, and 4.5% 1 fraction (4)...

The low-molecular-weight water-soluble fraction of LCP flour was found by thin layer chromatographic methods to contain several flavonoid components. To establish the role of flavonoids in the production of yellow color in biscuits, these components were extracted from LCP and glandless cottonseed flours with 85Z aqueous isopropyl alcohol (which is a better solvent for flavonoids than water). Before removal of the flavonoids, the flours had been treated with petroleum ether to extract residual lipids that could interfere with flavonoid isolation. Extraction of the residual lipids did not significantly alter the color of biscuits prepared with the extracted flours (Figure 7). 

Figure 9. Two-dimensional cellulose TLC of flavonoids in aqueous isopropyl alcohol extracts, nonflavonoid fractions of extracts, and flavonoid fractions of extracts of LCP and glandless cottonseed flours (5)...

WATER AND SALT SOLN, INSOLUBLE FRACTION OF LCP COTTONSEED FLOUR... 

Figure 13. Biscuits containing the water and salt-solution insoluble fraction of LCP cottonseed flour before and after treatment with aminopropanol (4.5%)...

Figure 16. Biscuits containing 100% wheat flour, 20% glandless cottonseed flour, 6.0% L fraction, 1.5% H fraction, 8.0% S fraction, and 4.0% 1 fraction...

Multiple regression analysis is a useful statistical tool for the prediction of the effect of pH, suspension percentage, and composition of soluble and insoluble fractions of oilseed vegetable protein products on foam properties. Similar studies were completed with emulsion properties of cottonseed and peanut seed protein products (23, 24, 29, 30, 31). As observed with the emulsion statistical studies, these regression equations are not optimal, and predicted values outside the range of the experimental data should be used only with caution. Extension of these studies to include nonlinear (curvilinear) multiple regression equations have proven useful in studies on the functionality of peanut seed products (33). 

Oleic acid may be obtained from glycerol trioleate, present in many liquid vegetable and animal nondrying oils, such as olive, cottonseed, lard, by hydrolysis. The crude oleic acid after separation of the water solution of glycerol is cooled to fractionally crystallize the stearic and palmitic acids, which are then separated by filtration, and fractional distillation under diminished pressure. Oleic acid reacts with lead oxide to form lead oleate, which is soluble in ether, whereas lead stearate or palmitaie is insoluble, prom lead oleate oleic add may be obtained by treatment with IL 5 (lead sulfide, insoluble solid, formed). With sodium oleate, a soap is formed. Most soaps are mixtures of sodium stearate, palmitate. and oleate. 

MCTs Soybean oil SafDoweroil Sesame oil Cottonseed oil Castor oil Fractionated coconut oil MCTs... 

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

Some of the tests involved relatively simple colour reactions such as the Baudouin reaction for sesame oil, and the Halphen test for cottonseed oil. In both cases a compound characteristic to an oil is used to determine the presence of the oil. Here again the test detected a component that today would be detected and quantified by gas chromatography (GC) or high performance liquid chromatography (HPLC). It was even possible to determine the presence of cholesterol or phytosterols, although, after separation, the identification as to which type was present depended on microscopic examination and fractional... 

Directed randomization is a specific technique that precipitates S3 and S2U TAG as formed, depending on operating temperatures chosen. Removal of saturated fatty acids from cottonseed oil has been demonstrated recently.137 Directed randomization can be used to modify either the olein or stearin fractions. 

Cocoa butter (CB) has a challenging chemistry and has attracted many efforts to develop lower cost, acceptable alternatives. The following definitions provide a quick introduction to this field (1) cocoa butter equivalents (CBEs) are compounded mostly from tropical oils other than palm. Because their melting and crystallization properties closely resemble CB, they are compatible as diluents at all levels of substitution (2) cocoa butter replacers (CBRs) are made from nondairy oils (typically soybean, cottonseed, or palm) partially hydrogenated for maximum trans-CIS isomer formation to acquire a steep melting profile. They are best used for enrobing bakery products, but their melting profiles can be improved by chill fractionation and (3) cocoa butter substitutes (CBSs) are made primarily from... 

Soluble proteins in various aqueous fractions of glandless cottonseed flour (hexane-defatted) and peanut products (whole peanuts, and full-fat and hexane defatted meal and flour) were determined by methods of Cherry et al (10), and McWatters et... 

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