Summary A method has been described for preparing nongelling, tacky dispersions of cottonseed protein in which trichloroacetate ion has been used to prevent gelation. It has been shown that the properties of isolated cottonseed protein depend on (1) the method of isolating the protein (2) the concentration of protein in the dispersion, (3) the concentration of sodium hydroxide used to disperse it, and (4) the addition of trichloroacetate ion to prevent gelation.
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Arthur et al. (1948) studied this question.
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