Obtention and characterization of rapeseed protein isolates.
A method for the obtention of protein isolates from defatted rapeseed flour has been designed. The process includes a basic extraction followed by a precipitation at the isoelectric point of the proteins. The precipitate is washed with water (pH 4.5), ethanol and acetone, obtaining a protein isolate...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/804 |