NDLI: Obtención y caracterización de aislados proteicos de colza

Content Provider	Semantic Scholar
Author	Gonçalves, N. Vioque, Javier Clemente, Alfonso Sánchez-Vioque, Raúl Bautista, Juan Millán, Francisco Cuervo
Copyright Year	1997
Abstract	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 with 86% of protein and reducing the contents in polyphenols and soluble sugars in more than 90% with respect to the defatted flour. The final product have physico-chemical characteristics that make it atractive to be used as food and for the obtention of protein hydrolizates.
Starting Page	282
Ending Page	289
Page Count	8
File Format	PDF HTM / HTML
DOI	10.3989/gya.1997.v48.i5.804
Volume Number	48
Alternate Webpage(s)	http://digital.csic.es/bitstream/10261/21867/1/813.pdf
Alternate Webpage(s)	https://doi.org/10.3989/gya.1997.v48.i5.804
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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