Grasas y Aceites, Vol 48, No 5 (1997)

Obtention and characterization of rapeseed protein isolates.


https://doi.org/10.3989/gya.1997.v48.i5.804

N. Gonçalves
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C., Spain

J. Vioque
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C., Spain

A. Clemente
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C., Spain

R. Sánchez-Vioque
Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C., Spain

J. Bautista
. Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia, Universidad de Sevilla, Spain

F. Millán

Abstract


A method for the obtention of protein isolates from defatted rapeseed flour has been designed. The process includes a basic extraction followed by a precipitation at the isoelectric point of the proteins. The precipitate is washed with water (pH 4.5), ethanol and acetone, obtaining a protein isolate with 86% of protein and reducing the contents in polyphenols and soluble sugars in more than 90% with respect to the defatted flour. The final product have physico-chemical characteristics that make it atractive to be used as food and for the obtention of protein hydrolizates.

Keywords


Physico-chemical characteristics; Protein isolate; Rapeseed

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