Obtention and characterization of rapeseed protein isolates.

被引：16

作者：

Goncalves, N ^{[1
]}

Vioque, J ^{[1
]}

Clemente, A ^{[1
]}

Sanchez-Vioque, R ^{[1
]}

Bautista, J ^{[1
]}

Millan, F ^{[1
]}

机构：

[1] CSIC, Dept Fisiol & Tecnol Prod Vegetales, Inst Grasa, Seville 41012, Spain

来源：

GRASAS Y ACEITES | 1997年 / 48卷 / 05期

关键词：

physico-chemical characteristics; protein isolate; rapeseed;

D O I：

10.3989/gya.1997.v48.i5.804

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A method for the obtention of protein isolates from defatted rapeseed flour has been designed. The process includes a basic extraction followed by a precipitation at the isoelectric point of the proteins. The precipitate is washed with water (pH 4.5), ethanol and acetone, obtaining a protein isolate with 86% of protein and reducing the contents in polyphenols and soluble sugars in more than 90% with respect to the defatted flour. The final product have physico-chemical characteristics that make it atractive to be used as food and for the obtention of protein hydrolizates.

引用

页码：282 / 289

页数：8

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