Brassica carinata protein isolates: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis
2004
Pedroche, J. | Yust, M.M. | Lqari, H. | Giron-Calle, J. | Alaiz, M. | Vioque, J. | Millan, F.
Brassica carinata defatted flour has been used to prepare protein isolates by alkaline extraction and precipitation at low pH. Different extraction parameters have been tested, and the chemical composition and functional properties of the resulting isolates have been analyzed. All the isolates had a protein content above 90% and a well balanced amino acid composition according to FAO standards except for a low content of lysine. The extraction process reduced antinutritional components by more than 90%. Solubility, water and fat adsorption, emulsifying and foaming properties of the original flour and the isolates have been compared. In addition, hydrolysis of B. carinata protein during extraction using the endoprotease preparation Alcalase was performed, and functional properties of hydrolysates with low and high degrees of hydrolysis were studied and compared with those of the original isolates.
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