King Saud University Repository >
King Saud University >
Science Colleges >
College of Foods And Agricultural Science >
College of Foods And Agricultural Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9829

Title: Factors Affecting Protein Extractability of Defatted Karkade (Hibiscus Sabdariffa) Seed Flour
Authors: Hamza M. Abu-Tarboush
Issue Date: 1995
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 conditions of pH (2-12), time (30, 45, 60 min) salt type (CaCl2, NaCl), solvent; flour ratio (10:1, 20:1) and salt concentration (0.2, 0.4, 0.6, 0.8 and 1M). Results showed that protein extractability was dependent on pH, type of salt and salt concentration. Higher yield was obtained with CaC2 than NaCl. Highest protein yield was obtained at pH11 and at 0.4 M CaCl. Highest protein yield was obtained at pH 11 and at 0.04M CaCl2 .
URI: http://hdl.handle.net/123456789/9829
Appears in Collections:College of Foods And Agricultural Science

Files in This Item:

File Description SizeFormat
134.docx11.89 kBMicrosoft Word XMLView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


DSpace Software Copyright © 2002-2009 MIT and Hewlett-Packard - Feedback