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PREPARATION OF RAPESEED PROTEIN ISOLATES. Precipitation of Rapeseed Proteins in the Presence of Polyacids.
Author(s) -
GILLBERG LARS,
TERNELL BERTIL
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14390.x
Subject(s) - rapeseed , polymer , precipitation , chemistry , polyelectrolyte , flocculation , yield (engineering) , dry matter , chromatography , organic chemistry , food science , botany , materials science , biology , physics , meteorology , metallurgy
The precipitation of alkaline extracted rapeseed proteins by addition of acid in the presence of different acidic polymers have been studied. The yield and the nitrogen and dry matter contents of the isolates were found to depend on the ionic composition of the extract, the nature and amount of added polymer and the pH of precipitation. The acidic polymers studied were hexametaphosphate, CMC of different DP and DS, polygalactouronic acid, alginate and kappa‐, iota‐ and lambda‐carrageenans. With all of these polymers, it was possible to obtain a quantitative or almost quantitative recovery of the dissolved proteins. Except for the carrageenans, all of the polymers produced a high increase in the dry matter content of the precipitates.