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Functional Properties of Canola Meals Produced by a Two‐phase Solvent Extraction System
Author(s) -
NACZK M.,
DIOSADY L. L.,
RUBIN L. J.
Publication year - 1985
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.1365-2621.1985.tb10565.x
Subject(s) - canola , glucosinolate , extraction (chemistry) , chemistry , meal , hexane , methanol , solvent , solubility , soybean meal , food science , brassica , soy protein , chromatography , agronomy , organic chemistry , biology , raw material
The functional properties of glucosinolate‐free canola meals were studied and compared with those of hexane‐extracted canola and soybean meals. The glucosinolate‐free meals were obtained by a two‐phase solvent extraction of canola seed using 10% NH 3 in methanol or in methanol containing 5% water, and hexane as the second phase. The glucosinolate content decreased to trace levels. The crude protein content in the meal was comparable to that of soybean meal. The two‐phase solvent extraction process gave canola meals with lower solubility properties but with very high fat absorption compared to both the corresponding laboratory‐prepared, hexane‐extracted meals and commercially produced soybean meal.