A PROCESS FOR THE PREPARATION OF REDUCED ANTINUTRITIONAL MUSTARD PROTEIN ISOLATE.

摘要

The present invention provides a process for the preparation of mustard protein isolate with reduced antinutritional factors from defatted mustard/rapeseed flour, which comprises extraction of the meal in salt solution, incubation at 37-40°C and adjustment of the pH to 7-12 and separation by a known manner. The clear protein solution is brought back to lower pH, treating with adsorbant and filtration. The said protein liquor is thermally coagulated, separated and dried in a known manner to obtain isolate with a yield of 58-60%. The process reduced the phenolics and phytates and improved the nutritional quality. The protein digestibility corrected amino acid score (PDCAAS) for the isolate is 0.9-1.00 and comparable to good quality proteins.