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J P Cherry

Publications and source records attributed to J P Cherry.

5 recordsLinked to original sources
PubMed1978

Potential for improving cottonseed quality by genetic and agronomic practices.

Potential utilization of cottonseeds as edible food sources accentuated the need for research on their composition. Studies included evaluation of cottonseed composition; e.g., seed grade, protein, amino acids free fatty acids, oil, fatty acids, cyclopropenoid fatty acids, total gossypol, differential settling as an indicator of potential performance of cottonseed in the liquid cyclone process, and extractability of nonstorage and storage proteins and their gel electrophoretic properties. These extended studies were used to develop a data base on composition of various cottonseed cultivars grown in different locations of Texas that resemble environmentally most of the regions of the United States cotton belt. Tests showed that most constituents of cottonseed vary; statistically significant variables include cultivar, location, and their interaction term, cultivar x location. These data suggest that breeding and agronomic practices could be used to alter cottonseed composition. Although protein quantity of cottonseed from various cultivars differ and can be influenced by agronomic practices, this variability is not reflected in quality of cottonseed protein as detected by gel electrophoretic techniques. Analyses showed that both genetic and agronomic factors influenced formation of edible flour with high protein and low free gossypol content.

Agriculture↗
PubMed1978

Cottonseed protein derivatives as nutritional and functional supplements in food formulations.

Cottonseeds contain protein with desirable food functional and nutritional properties. Storage globulins make up most of the protein stored in cottonseed and can be separated into five fractions by gel filtration chromatography. Each fraction is distinguishable from the other by its amino acid and polyacrylamide gel electrophoretic properties. Proteins of cottonseed contribute greatly to the functional properties of emulsions, co-isolates, and texturized derivatives. For example, increasing the amount of high protein cottonseed flour in wheat suspensions from 2% to 10% improved the capacity (54-97 ml of oil) and viscosity (5,000-100,000+ cps) of emulsions. The 10% suspension formed emulsions with increasing oil capacity (84-100 ml) and viscosity (28,000-100,000+ cps) as the pH was adjusted from 4.5 to 9.5. Consistencies of the products ranged from that of salad dressing (low percent suspensions, or acid pH) to that of mayonnaise (high percent, or basic pH). These data were utilized to derive a multiple regression model to predict optimum use of cottonseed proteins in emulsions of varying consistencies. A coprecipitated isolate containing greater than 94% protein was prepared from a blend of cottonseed and peanut flours. Amino acid content of the co-isolate reflected that of the protein in the two flours of the composite. The co-isolate has lower gossypol level and improved color and functional properties than a cottonseed protein isolate. Storage protein isolate of cottonseed suspended in aqueous solution and heated with constant stirring forms a texturized product; the quality of the product depends on heat, pH, salt, and the quantity of nonstorage proteins. Protein and amino acid content of meat products were improved by the addition of the texturized protein of cottonseed.

Amino Acids↗
PubMed1977

Some chemical and nutritional properties of feather protein isolates containing varying half-cystine levels.

Feather (keratinous) protein isolates containing 2.8 and 7.2% half-cystine were prepared. Solubility of the former increased to 100% between pH 6 and 12, whereas, that of the latter reached only 2.5% at pH 12. Tests showed that mixtures of sodium dodecyl sulfate and 2-mercaptoethanol were needed to completely solubilize the high half-cystine protein, and that sodium dodecyl sulfate alone or in combination with urea and/or 2-mercaptoethanol increased solubilization of the low half-cystine product. The rates of these reactions are further increased by heat. Dry heat denatured the low half-cystine isolate more readily than the high half-cystine product; moist heat denatured both at a similar rate. Gel electrophoretic properties were unique for each keratinous product. Only the low half-cystine isolate ahd desirable functional properties in that it formed thick, viscous mayonnaise-like emulsions and desirable foams. Functional properties of this isolate were improved dramatically by adjusting the pH from 5.0 to 8.2 or by a two-step change from pH 5.0 to 4.0 to 8.2. Apparent nitrogen digestibility of the two keratinous isolates was greater than 90% as measured by rat growth and by pepsin-HCl digestion.

Amino Acids↗