FIELD: food industry.
SUBSTANCE: flour of different canola seeds is extracted by water solution of calcium chloride at temperature of 45-70°C to inhibit phytic acid extraction. After that obtained water solution is separated from rest of flour, concentrated at constant ionic strength of the solution. After that it is diluted by cold water, obtained micellar-protein mass is separated. Protein content makes at least 90 wt % (N×6.25).
EFFECT: method allows to obtain protein isolate mostly not denatured, with decreased content of non-nutrient substances.
2 cl, 2 dwg, 6 tbl, 4 ex
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| CANOLA PROTEIN PRODUCTION | 2006 |
|
RU2410895C2 |
