Selected functional properties of detoxified rapeseed protein preparations effected by phytic acid

✍ Scribed by Kroll, J.

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 345 KB
• Volume: 35
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19910350610

✦ Synopsis

Selected functional properties of detoxified rapeseed protein preparations effected by phytic acid I. Kroll Detoxified rapeseed protein preparations with high protein content (>90 96) produced by extraction, ultraand diafiltration, have a very g d solubility and excellent foaming properties (better than egg white). The emulsifying properties (emulsifying activity and emulsion stability) are moderate. The N-solubility profile of these preparations (albumin and globulin mixing) has been influenced by phytic acid (PA). It is possible to observe a shift of the isoelectric range to lower pH-values and parallel a decrease of solubility if the amount of PA (3,5, 10 96) is increased. The foaming properties have also been dependent on the PA content. A higher concentration of PA (3, 5, 10 96) causes a decrease in the foaming activity. The results have been discussed concerning the interactions between PA and proteins.