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Preparation of rapeseed protein isolates dissolution and precipitation behavior of rapeseed proteins






Journal of Food Science 41(5): 1063-1069

Preparation of rapeseed protein isolates dissolution and precipitation behavior of rapeseed proteins

The dissolution of N and P containing substances from defatted rapeseed and the subsequent precipitation of these substances by acid were studied. This dissolution varied with the extraction pH. This was especially true for the dissolution of inositol hexaphosphoric acid (phytic acid) and the other P containing substances. The presence of phytic acid in the protein extracts strongly affected the N recovery, the useful pH range for precipitation and the dry matter content of the precipitates. These effects were different with extracts prepared at different pH values. With an extract prepared at pH 11.1, addition of sodium phytate increased the yield from about 35-75% of the extracted N and the dry substance content of the precipitate from 16-33%.

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Accession: 006173789



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