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Preparation of Protein Isolates from Rapeseed Flour

✍ Scribed by Kodagoda, L.P.; Yeung, C.Y.; Nakai, S.; Powrie, W.D.

Book ID
122705522
Publisher
Elsevier
Year
1973
Weight
649 KB
Volume
6
Category
Article
ISSN
0315-5463

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πŸ“œ SIMILAR VOLUMES

Protein Isolates from New Varieties of R
Protein Isolates from New Varieties of Rapeseed
✍ Nockrushy, A. S. El πŸ“‚ Article πŸ“… 1976 πŸ› John Wiley and Sons βš– 890 KB

## Abstract Defatted meals of two varieties of rapeseed, Brassica napus, Erglu and Lesira, were used for the isolation of proteins. The protein isolates, obtained in high yields, are light colored, bland products having foam stability higher than soybean protein. Their amino acid composition shows