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Preparation of rapeseed protein concentrates and isolates using ultra filtration


Journal of Food Science 49(3): 768-770, 776
Preparation of rapeseed protein concentrates and isolates using ultra filtration
A novel process based on water leaching and ultrafiltration was developed for the production of rapeseed-protein products low in glucosinolates. The meal was contacted with water in 2 leaching stages and the dissolved proteins were recovered in a 2-stage ultrafiltration process. The first water extract was ultrafiltered and the retentate was diluted with the second extract and then ultrafiltered again. Four ultrafiltration membranes, with MW cut-offs between 5000-100,000 daltons were tested. The process produced a meal, representing 75% of the feed wt, containing 0.2 mg/g of glucosinolates. A protein isolate, which contained 0.42 mg/g glucosinolates and 80.4% protein, represented a further 10% of the feed.

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Accession: 006173785



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