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PREPARATION OF RAPESEED PROTEIN ISOLATES: A STUDY OF RAPESEED PROTEIN ISOLATES BY MOLECULAR SIEVE CHROMATOGRAPHY

✍ Scribed by BO L ÖNNERDAL; LARS GILLBERG; BERTIL TÖNELL

Book ID
108802609
Publisher
Institute of Food Technologists
Year
1977
Tongue
English
Weight
430 KB
Volume
42
Category
Article
ISSN
0022-1147

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Protein Isolates from New Varieties of R
Protein Isolates from New Varieties of Rapeseed
✍ Nockrushy, A. S. El 📂 Article 📅 1976 🏛 John Wiley and Sons ⚖ 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