1. Proteins from double-zero rapeseed
- Author
-
Kumar D. Mukherjee, Zai Qing He, Bin Zhou, and Hua Min Yu
- Subjects
chemistry.chemical_classification ,Phytic acid ,Rapeseed ,food.ingredient ,biology ,Brassica ,food and beverages ,General Chemistry ,Mustard seed ,biology.organism_classification ,Amino acid ,chemistry.chemical_compound ,food ,chemistry ,Biochemistry ,Erucic acid ,Glucosinolate ,Food science ,Solubility ,General Agricultural and Biological Sciences - Abstract
Solubility profiles of protein, phytic acid, and glucosinolates in aqueous electrolytes of varying pH were found to be similar for defatted meals from two varieties of double-zero (low glucosinolate/low erucic acid) rapeseed (Brassica napus) and conventional Chinese rapeseed (Brassica juncea). The amino acid compositions of the meals and protein isolates indicate favorable nutritive value of such products
- Published
- 1990
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