Rapeseed protein isolates by countercurrent extraction and isoelectric precipitation

As, El Nockrashy; Kd, Mukherjee; Hk, Mangold

doi:10.1021/jf60209a022

Cited by 39 publications

(21 citation statements)

References 16 publications

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“…This 2nd fraction was collected and mixed with the 1st fraction before freeze‐drying. El Nockrashy and others (1977) in their studies on B. napus proteins, also reported similar procedure. The protein shows 2 pIs at pH 3.6 and 6.0, at which 57% to 65% of the total nitrogen, corresponding to 70% to 80% of meal protein in the extract was precipitated.…”

Section: Canola Protein Extractionmentioning

confidence: 68%

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

Tan¹,

Mailer²,

Blanchard³

et al. 2010

Journal of Food Science

216

138

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Canola protein isolate has been suggested as an alternative to other proteins for human food use due to a balanced amino acid profile and potential functional properties such as emulsifying, foaming, and gelling abilities. This is, therefore, a review of the studies on the utilization of canola protein in human food, comprising the extraction processes for protein isolates and fractions, the molecular character of the extracted proteins, as well as their food functional properties. A majority of studies were based on proteins extracted from the meal using alkaline solution, presumably due to its high nitrogen yield, followed by those utilizing salt extraction combined with ultrafiltration. Characteristics of canola and its predecessor rapeseed protein fractions such as nitrogen yield, molecular weight profile, isoelectric point, solubility, and thermal properties have been reported and were found to be largely related to the extraction methods. However, very little research has been carried out on the hydrophobicity and structure profiles of the protein extracts that are highly relevant to a proper understanding of food functional properties. Alkaline extracts were generally not very suitable as functional ingredients and contradictory results about many of the measured properties of canola proteins, especially their emulsification tendencies, have also been documented. Further research into improved extraction methods is recommended, as is a more systematic approach to the measurement of desired food functional properties for valid comparison between studies.

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Section: Canola Protein Extractionmentioning

confidence: 68%

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

Tan¹,

Mailer²,

Blanchard³

et al. 2010

Journal of Food Science

216

138

View full text Add to dashboard Cite

show abstract

“…Tzeng et al (1988a) have isolated the protein from rapeseed by membrane process (protein content: 90 g/100 g). The protein isolates prepared from rapeseed by counter current extraction and isoelectric precipitation at pH 6.0 and 3.6 has been shown to contain 90 g/100 g protein (El-Nockrashy et al, 1977). Protein isolate prepared from dehulled, defatted canola meal was reported to have a protein content of 72.6 g/ 100 g (Thompson, Allum-Poon, & Procope, 1976).…”

Section: Resultsmentioning

confidence: 99%

“…The recovery of protein by aqueous extraction followed by isoelectric precipitation was low because of multiple isoelectric points. (Aruna & Appu-Rao, 1988;El-Nockrashy, Mukherjee, & Mangold, 1977;Gururaj-Rao, Kantharaj-Urs, & Narasinga-Rao, 1978). The production of protein isolate with 90 g/100 g protein is complex process.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of mustard (Brassica juncea) protein isolate prepared by steam injection heating for reduction of antinutritional factors

Sadeghi

Rao

Bhagya

2006

LWT - Food Science and Technology

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“…Countercurrent extraction of the proteins from defatted rapeseed meal followed by stepwise precipitation at the isoelectric points yield two distinct protein isolates (8). The present communication describes the results of a study con-cerned with the nutritional value of defatted meals and protein isolates obtained from two new varieties of rapeseed, i.e., Brassica mpus, Erglu, and Brassica napus, Lesira.…”

Section: Introductionmentioning

confidence: 90%

Nutritive Value of Rapeseed Meals and Rapeseed Protein Isolates

Nockrashy¹,

Kiewitt²,

Mangold³

et al. 1975

Ann Nutr Metab

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Defatted meals of two new varieties of rapeseed, Brassica napus, Erglu and Lesira, and protein isolates prepared therefrom, were fed to chicks that had been depleted of their embryonic protein reserve. First, the animals were fed at a 12 % protein level, half of it from rapeseed meal, or a rapeseed protein isolate and, subsequently, at a 20 % level, all of it from rapeseed products. Feed consumption, weight gain and protein efficiency ratio revealed better performance of the protein isolates as compared to the corresponding meals. This is attributed to the favorable amino acid patterns of these isolates and the absence of glucosinolates. Erglu meal, too, is eminently suitable as a supplement to chicken feed, whereas Lesira meal, although its amino acid pattern is adequate and similar to that of Erglu meal, showed detrimental effects, probably due to its high glucosinolate content.

show abstract

Rapeseed protein isolates by countercurrent extraction and isoelectric precipitation

Cited by 39 publications

References 16 publications

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

Evaluation of mustard (Brassica juncea) protein isolate prepared by steam injection heating for reduction of antinutritional factors

Nutritive Value of Rapeseed Meals and Rapeseed Protein Isolates

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