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The production of Chinese rapeseed p...

Xu, Lei.

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The production of Chinese rapeseed protein isolates and determination of their functional properties.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The production of Chinese rapeseed protein isolates and determination of their functional properties./
作者:	Xu, Lei.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 1993,
面頁冊數:	130 p.
附註:	Source: Masters Abstracts International, Volume: 34-02, page: 6330.
Contained By:	Masters Abstracts International34-02.
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MM02185
ISBN:	9780612021853

The production of Chinese rapeseed protein isolates and determination of their functional properties.
Xu, Lei.

The production of Chinese rapeseed protein isolates and determination of their functional properties. - Ann Arbor : ProQuest Dissertations & Theses, 1993 - 130 p.

Source: Masters Abstracts International, Volume: 34-02, page: 6330.

Thesis (M.A.Sc.)--University of Toronto (Canada), 1993.

A membrane-based processing scheme originally developed for the production of canola protein materials was modified for the characteristics of Chinese rapeseed protein. The whole process was simple and able to produce three products with high protein recovery: precipitated and soluble protein isolates each containing 90 to 100% protein (N% $\times$ 6.25) and a meal residue with about 25% protein suitable for animal feed. The two protein isolates were low in phytates, light in colour, and bland in taste.

ISBN: 9780612021853Subjects--Topical Terms:

3173303
Food science.

The production of Chinese rapeseed protein isolates and determination of their functional properties.
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520 $a A membrane-based processing scheme originally developed for the production of canola protein materials was modified for the characteristics of Chinese rapeseed protein. The whole process was simple and able to produce three products with high protein recovery: precipitated and soluble protein isolates each containing 90 to 100% protein (N% $\times$ 6.25) and a meal residue with about 25% protein suitable for animal feed. The two protein isolates were low in phytates, light in colour, and bland in taste.
520 $a The functional properties of the obtained Chinese rapeseed protein isolates were evaluated. The precipitated isolate gave high values for all properties measured except nitrogen solubility index (NSI) while the soluble isolate showed excellent NSI and fat absorption but poor emulsification characteristics. They both had good foaming properties. The two Chinese rapeseed protein isolates complemented each other and were comparable to soybean protein isolate in most functionality tests.
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