Obtention and characterization of rapeseed protein isolates.
DOI:
https://doi.org/10.3989/gya.1997.v48.i5.804Keywords:
Physico-chemical characteristics, Protein isolate, RapeseedAbstract
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.
Downloads
Download data is not yet available.
Downloads
Published
1997-10-30
How to Cite
1.
Gonçalves N, Vioque J, Clemente A, Sánchez-Vioque R, Bautista J, Millán F. Obtention and characterization of rapeseed protein isolates. grasasaceites [Internet]. 1997Oct.30 [cited 2023Dec.2];48(5):282-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/804
Issue
Section
Research
License
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.