The reseach on the double low rapeseed protein concentrated by a new preparation method and its functional properties

摘要

The extraction condition was optimized by Response Surface Methodology. Results show that 70% ethanol water solution at this way, the rapeseed protein concentrate reached 62.48% in protein content and was light in color, bland in taste. In the product,glucosinolation can be totally taken offand phytic acid descended by 60%. Its nitrogen solubility, water sorption, oil sorption,emulsifiability and foamability were studied and improved also. The product was fitting to be used as food additive.