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| Title: | Factors affecting protein extractability of defatted karkade (hibiscus sabdariffa)seed flour |
| Authors: | Abu- Tarboush, Hamza M. |
| Keywords: | Protein extractability
Defatted karkade
Hibiscus sabdariffa
Seed flour |
| Issue Date: | 1995 |
| Publisher: | King Saud University |
| Citation: | J. of King Saud Univ. Agric Sc.: 7(2); 179-186 |
| Abstract: | Karkade seed flour was defatted by two different methods. The cold method was better than the hot method in terms of protein extractability. Protein extractability was studied under various condi-tions of pH (2-12), time (30, 45, 60min), salt type (CaCI2, NaCl) , solvent: flourratio (10:.1,15:1,20:1) and salt concentrations (0.2, 0.4, 0.6, 0.8 and 1 M). Results showed that protein extractability was dependent on pH, type of salt and salt concentration. Higher yield was obtained with CaCI2 than NaCI. Highest pro-tein yield was obtained at pH 11 and at 0.4 M CaCl2. |
| Description: | Food Science Department, College of Agriculture, King Saud University, Riyadh, Saudi Arabia |
| URI: | http://hdl.handle.net/123456789/879 |
| Appears in Collections: | College of Foods And Agricultural Science
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