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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/879

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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