Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties

doi:10.7506/spkx1002-6630-200908002

Abstract

Abstract:

The nutritional value and functional properties of storage protein in double-low rapeseed meal were investigated. Albumin and globulin, two kinds of storage protein, were isolated from an industrial defatted, dehulled and cold pressing rapeseed meal (Brassica napus), and their contents account for 20.8% and 60.2% of total storage protein, respectively. Meanwhile, the main anti-nutrition factors were removed during the isolation process. The determination of amino acids showed that the amino acid composition of this storage protein is balanceable and fits close to FAO/WHO standards for composition pattern of essential amino acids. Moreover, the functional properties of the storage protein such as solubility, oil binding capacity, foam ability, foam stability, emulsifying property and emulsion stability were also discussed in the present study.

Key words: storage protein, preparation, amino acid, functional properties

CLC Number:

TQ819

JIANG Shao-tong，PAN Mu，ZHENG Zhi，PAN Li-jun，LUO Shui-zhong，SUN Han-ju. Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties[J]. FOOD SCIENCE, 2009, 30(8): 29-32 https://doi.org/10.7506/spkx1002-6630-200908002

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Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties

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