FUNCTIONAL-PROPERTIES OF CHINESE RAPESEED PROTEIN ISOLATES

A membrane-based protein isolation process developed in our laboratory produced two protein isolates from CH3OH/NH3/H2O-hexane-extracted Chinese rapeseed meal. Both contained similar to 99% protein (NX6.25), and they were essentially free of glucosinolates or their breakdown products (<2,2 mu mol/g). Their functional properties were evaluated and compared with a commercial soybean protein isolate. The-precipitated isolate gave high values for all properties except nitrogen solubility index (NSI) while the soluble isolate showed excellent NSI and fat absorption but poor emulsification characteristics. They both had good foaming properties. The two Chinese rapeseed protein isolates complemented each other and were comparable to soybean protein isolate in most functions.