Preparation of protein isolate from Iranian rapeseed meal and its functional properties
2004
Mohammad Zadeh, Jalal | Yaghbani, Mas`ood
The meal of rapeseed is a good source of protein as food and feed. Rapeseed meal, the by ? product of oil extraction process, contanis up to %- 43 protein. Also it has a reasonable balanced amino acids profile . Processes for isolate of rapeseed protein are based on dissolving of meal in an alkalin and subsequent recovery of the protein as isolate by precipitation. Suitable conditions for the extraction and precipitation of protein rapeseed meals were determined using alkalin extraetion at pH (10,11,12) and precipitation at acidic pH (4.5, 5.5 and 6.5) .The results showed, the highest protein yield was obtained by alkaline extraction at pH = 12 and precipitation at pH= 5.5 the isolate consisted about %88.1 It also contained %0/ 4 phytic acid and the glucoseinolate content of all isolates was low and non detectabel. Some functional properties (water and fat absorbtions and nitrogen solubility ) were also evaluated. All protein isolate tested showed a high functional properties and in the best conditions water absorbtion, fat absorbtion and nitrogen solubility index were %225, %182 and %40 respectively.
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