Now showing items 1-5 of 5

    • Method and apparatus for isolating protein from glandless cottonseed 

      Lawhon, James T.; Manak, Larry J. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1982-06-01)
      A storage protein isolate and a nonstorage protein concentrate are produced in a method where the nonstorage protein is extracted from an oilseed flour, such as cottonseed, using water. The pH of the nonstorage protein ...
    • Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization 

      Lawhon, James T. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1983-12-13)
      There is provided a method of producing proteins from nonbinding oilseeds such as soybeans and peanuts by solubilization and ultrafiltration. A filterable protein feed is produced by extraction from a mixture of water and ...
    • Method of producing low-gossypol cottonseed protein material 

      Rhee, Khee C.; Lusas E. W. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1985-10-08)
      There is disclosed a method of producing a substantially gossypol-free protein food product by boiling a press-cake or solvent extracted gossypol-containing cottonseed metal in the presence of a hydrochloric acid solution. ...
    • Process for preparing a curd-like product from cottonseed and other oilseeds 

      Kajs, Theresa M. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1981-12-22)
      A bland curd-like product is derived from glandless cottonseed by an aqueous extraction process. After a heat treatment of a cottonseed "milk", coagulation is allowed to occur and the whey is separated. The coagulum is ...
    • Protein foods and food ingredients and processes for producing them from defatted and undefatted oilseeds 

      Lawhon, James T.; Rhee, Khee C. (United States. Patent and Trademark OfficeTexas A&M University. Libraries, 1992-02-04)
      True oilseed protein curd products are produced from defatted and undefatted oilseeds and oilseed materials without inherent undesirable components responsible for poor taste, odor and color. The curds are produced through ...