Castor seed proteins and their viscosities

Abstract

Summary Properties of castor‐proteins from castor bean kernels prior to extraction of oil have been studied with regard to ash content, nitrogen content, and yields, using different peptizing and precipitating agents. The viscosities of the NaOH peptized and acetic acid or SO2 precipitated proteins were determined and found to be comparable to acid casein. Maximum yields were obtained by using alkali as a peptizing agent and acetic acid or SO2 as precipitating agents. These castor proteins may possibly be adopted as a substitute for casein in various industries.