Obtention and characterization of rapeseed protein isolates.

Authors

  • N. Gonçalves Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C.
  • J. Vioque Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C.
  • A. Clemente Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C.
  • R. Sánchez-Vioque Departamento de Fisiología y Tecnología de Productos Vegetales. Instituto de la Grasa, C.S.I.C.
  • J. Bautista . Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia, Universidad de Sevilla
  • F. Millán

DOI:

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

Keywords:

Physico-chemical characteristics, Protein isolate, Rapeseed

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.

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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 2022May23];48(5):282-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/804

Issue

Section

Research

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