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Preparation of rapeseed protein isolates a study of rapeseed protein isolates by molecular sieve chromatography






Journal of Food Science 42(1): 75-78

Preparation of rapeseed protein isolates a study of rapeseed protein isolates by molecular sieve chromatography

Extraction of defatted rapeseed meal at alkaline pH followed by neutralization of the extract gives a protein isolate in a low yield. This material was rich in acidic proteins and contained all of the high molecular weight proteins. Quantitative recovery of the extracted proteins was achieved by adding an anionic polymer to the extract prior to acidification. Both methods gave protein isolates with a chemical score of 100. The isolates contained proteins with a variety of isoelectric points. A soluble complex between rapeseed proteins and CMC [carboxymethylcellulose] existed at pH 11.

Accession: 006173787

DOI: 10.1111/j.1365-2621.1977.tb01221.x

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