Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation

BACKGROUND: The presence of complex protein constituents and difficulties in extracting protein from rapeseed meal limit the application of rapeseed protein in food processing. However, double‐low rapeseed (low erucic acid, low glucosinolate) protein is a type of complete protein that is of potentia...

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Veröffentlicht in:	Journal of the science of food and agriculture 2011-06, Vol.91 (8), p.1488-1498
Hauptverfasser:	Dong, Xu-Yan, Guo, Lu-Lu, Wei, Fang, Li, Ju-Fang, Jiang, Mu-Lan, Li, Guang-Ming, Zhao, Yuan-Di, Chen, Hong
Format:	Artikel
Sprache:	eng
Schlagworte:	Adsorption Amino acids Amino Acids - analysis Biological and medical sciences Brassica rapa - chemistry Chemical Precipitation Dietary Proteins - analysis Dietary Proteins - isolation & purification Emulsifying Agents Filtration - methods Food engineering Food Handling - methods Food industries Food science Functional foods & nutraceuticals functional properties Fundamental and applied biological sciences. Psychology General aspects Glycine max - chemistry Humans Hydrophobic and Hydrophilic Interactions Isoelectric Point isoelectric precipitation Plant Extracts - chemistry Plant Proteins - analysis Plant Proteins - chemistry Plant Proteins - isolation & purification Proteins Rape plants rapeseed protein Seeds Seeds - chemistry Sonication - methods Studies ultrafiltration ultrasonic-assisted extraction
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