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PREPARATION OF RAPESEED PROTEIN ISOLATES. Precipitation of Rapeseed Proteins in the Presence of Polyacids.

✍ Scribed by LARS GILLBERG; BERTIL TERNELL

Book ID
108801509
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
647 KB
Volume
41
Category
Article
ISSN
0022-1147

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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