Abstract
Nitrogen compounds were extracted from defatted rapeseed meal with 0–0.1 N aqueous sodium hydroxide or hydrochloric acid. Extractions were carried out for 30 min in water bath at 20, 40, 60, 80 or 100 C. Samples were centrifuged and concentrations of nitrogen and pH were measured. The highest extractability of N-compounds (more than 80% of total N) was at pH 9.5–10 and 30–45 C. The lowest extractability (20–25% of total N) was at pH 6.5–8, and 80–100 C, the region of heat denaturation, and at pH 3.8–4 at 20 C (35% of total N).
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Hrdlicka, J., J. Pokorny, A. Rutkowski and M. Wojciak, Die Nahrung. 9: 77–83 (1965).
Abdo, K.M., and K.W. Kling, Agr. Food Chem. 15: 83–87 (1967).
Meyer, E.W., Presented at the USDA Conference on Protein, New Orleans, 1968, p. 95–100.
Pokorny, J., Z. Sefr and M. Vodicka, Prumysl Potravin 45: 285–286 (1966).
Finlayson, A.J., Can. J. Biochem. 44: 997–1004 (1966).
Finlayson, A.J., Ibid. 45: 1225–1231 (1967).
Author information
Authors and Affiliations
About this article
Cite this article
Korolczuk, J., Rutkowski, A. Extraction of N-compounds of rapeseed meal in relation to pH and temperature. J Am Oil Chem Soc 48, 398–399 (1971). https://doi.org/10.1007/BF02637360
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02637360