Abstract
AbstractA novel method of extraction of proteins from defatted oilseed flours by anionic and cationic exchange resins is described. Extraction was performed under varying conditions with respect to type of resin, resin:flour ratio, flour:water ratio and temperature, and the optimum conditions determined. Amberlite IRC‐50 (Na+) and Zeokarb‐225 (Ca2+) extracted 92.0 and 96.5% of the proteins from defatted groundnut flour, respectively. Zeokarb‐225 (Na+) extracted nearly 66.0% of the proteins from defatted soya flour. Ion exchange resins were superior to alkaline extractants for the solubilisation of proteins from these oilseed flours.
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