Fractionation, cottonseed flour

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...

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 ). 

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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