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Modification of the Sodium Hexametaphosphate Extraction‐Precipitation Technique of Rapeseed Protein Concentrate Preparation
Author(s) -
THOMPSON L. U.,
REYES E.,
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.tb12760.x
Subject(s) - sodium hexametaphosphate , chemistry , solubility , flavor , rapeseed , precipitation , mashing , extraction (chemistry) , food science , sodium , chromatography , nuclear chemistry , organic chemistry , physics , meteorology
A previously reported method of preparing rapeseed protein concentrate (RC) involving 2% sodium hexametaphosphate (SHMP) was modified to reduce SHMP lost in the effluent, to produce a product with higher protein, lower phosphorous content and improved color close to that of rapeseed flour and promine D. Addition of 0.25% Na 2 S 2 O 5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippaachieved the first two objectives. Double washing of precipitate with 50% alcohol or precipitation in 15 or 30% alcohol yielded RC with color close to that of rapeseed flour and promine D. Addition of 0.25% Na 2 S 2 O 5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippability and viscosity, the functional properties and chemical scores of the improved RC's were similar to the control RC (2% SHMP).