Health & Environmental Research Online (HERO)


Print Feedback Export to File
7732607 
Journal Article 
FUNCTIONAL-PROPERTIES OF CHINESE RAPESEED PROTEIN ISOLATES 
Xu, L; Diosady, LL 
1994 
Yes 
Journal of Food Science
ISSN: 0022-1147
EISSN: 1750-3841 
59 
5 
1127-1130 
English 
WOS:A1994PP03500049 
A membrane‐based protein isolation process developed in our laboratory produced two protein isolates from CH3OH/NH3/H2O‐hexane‐extracted Chinese rapeseed meal. Both contained ∼99% protein (NX6.25), and they were essentially free of glucosinolates or their breakdown products (<2,2 μmol/g). Their functional properties were evaluated and compared with a commercial soybean protein isolate. The precipitated isolate gave high values for all properties except nitrogen solubility index (NSI) while the soluble isolate showed excellent NSI and fat absorption but poor emulsification characteristics. They both had good foaming properties. The two Chinese rapeseed protein isolates complemented each other and were comparable to soybean protein isolate in most functions. Copyright © 1994, Wiley Blackwell. All rights reserved 
RAPESEED; PROTEIN ISOLATE; FUNCTIONAL PROPERTIES; NITROGEN SOLUBILITY INDEX