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Extraction of N‐compounds of rapeseed meal in relation to pH and temperature
Author(s) -
Korolczuk J.,
Rutkowski A.
Publication year - 1971
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/bf02637360
Subject(s) - hydrochloric acid , rapeseed , chemistry , sodium hydroxide , extraction (chemistry) , nitrogen , meal , sodium , chromatography , aqueous solution , nuclear chemistry , food science , inorganic chemistry , organic chemistry
Nitrogen compounds were extracted from defatted rapeseed meal with 0–0.1 N aqueous sodium hydroxide or hydrochloric acid. Extractions were carried out for 30 min in water bath at 20, 40, 60, 80 or 100 C. Samples were centrifuged and concentrations of nitrogen and pH were measured. The highest extractability of N‐compounds (more than 80% of total N) was at pH 9.5–10 and 30–45 C. The lowest extractability (20–25% of total N) was at pH 6.5–8, and 80–100 C, the region of heat denaturation, and at pH 3.8–4 at 20 C (35% of total N).