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Yield and Nutritive Value of Rapeseed Protein Concentrate
Author(s) -
LIU R. F. K.,
THOMPSON L. U.,
JONES J. D.
Publication year - 1982
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.1365-2621.1982.tb12759.x
Subject(s) - phytic acid , rapeseed , casein , food science , chemistry , protein quality , phytase , phosphorus , bioavailability , biological value , sodium hexametaphosphate , antinutrient , protein efficiency ratio , sodium , zoology , biochemistry , biology , weight gain , endocrinology , body weight , organic chemistry , bioinformatics
Rapeseed protein concentrate (RC) was prepared on a semi‐pilot scale by a process involving 2% sodium hexametaphosphate. The nitrogen and total solids yields were 53 and 31%, respectively. The RC contained 77% protein, negligible amounts of glucosinolates, 14.2% ash, 3.4% phosphorous, and 1.26% phytic acid. The amino acid composition was similar to rapeseed flour. When fed to rats in diets at 5 and 10% protein levels, RC exhibited higher protein quality than the casein controls and no gross abnormalities were observed in all major organs. At the 20% dietary protein level, the difference in quality was not significant and rats fed RC had larger kidneys than those fed casein. This was attributed partly to the high phosphorous content of the diet. Mineral bioavailability was not affected by the phytic acid and phosphorous present in the RC.