ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A previously reported method of preparing rapeseed protein concentrate (RC) involving 2% sodium hexametaphosphate (SHMP) was modified to reduce SHMP lost in the effluent, to produce a product with higher protein, lower phosphorous content and improved color close to that of rapeseed flour and promine D. Addition of 0.25% Na2S2O5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippaachieved the first two objectives. Double washing of precipitate with 50% alcohol or precipitation in 15 or 30% alcohol yielded RC with color close to that of rapeseed flour and promine D. Addition of 0.25% Na2S2O5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippability and viscosity, the functional properties and chemical scores of the improved RC's were similar to the control RC (2% SHMP).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12760.x
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