Abstract
Previously reported rapeseed protein isolation methods resulted in low yields or low protein purity. The isolates often had an unpleasant taste or dark colour, and the levels of glucosinolates, phytates or both in these products were a source of concern. A novel processing scheme was developed which included extraction with an aqueous sodium hexametaphosphate or sodium hydroxide solution, ultrafiltration, isoelectric precipitation at pH 3.5, and diafiltration. An isoelectric protein fraction and a soluble protein fraction were produced. Up to 71.2% of the nitrogen was recovered in the isolates. The protein content of the isoelectric protein and soluble protein isolate was close to or higher than 90% (N×6.25). A phy-tate content of less than 2% was achieved. These isolates were free of glucosinolates.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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