Interaction of gossypol with cottonseed protein: Potentiometric studies
- 1 November 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (11) , 1667-1672
- https://doi.org/10.1002/jsfa.2740261107
Abstract
Protein isolates, representing both structural and functional protein fractions, have been prepared from defatted cottonseed flour. In each case samples containing both normal and very low concentrations of bound gossypol have been studied. The pH of minimum solubility and the iso‐electric point of all fractions have been determined. The shift, in all cases, of these parameters to low pH values consequent on binding with gossypol is consistent with bonding taking place covalently with the formation of Schiff's bases from available free amino groups.This publication has 6 references indexed in Scilit:
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- THE ZERO POINT OF CHARGE OF OXIDES1The Journal of Physical Chemistry, 1962
- Note on spectrophotometric determination of proteins in dilute solutionsBiochimica et Biophysica Acta, 1960
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- Correspondence; Lysine Content of Cottonseed MealsJournal of Agricultural and Food Chemistry, 1958