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Solubility of rapeseed protein in aqueous solutions
Author(s) -
Radwan M. N.,
Lu B. C. Y.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02586352
Subject(s) - solubility , rapeseed , aqueous solution , chemistry , chromatography , organic chemistry , food science
The solubility of the protein of the dehulled and defatted ‘Tower’ variety of rapeseed in aqueous solutions was determined at temperatures of 25, 35, 45, and 55 C in the pH range of 1–13. It was found that the points of minimum solubility occur at pH values of 4.5, 4.8, 7.0, and 7.2, respectively, for the above four temperatures. No color change of the meal was observed at or near the minimum solubility point. The aqueous solutions were prepared at the selected pH values by using either NaOH or H 2 SO 4 .