Abstract
Almost all rapeseed grown in the UK is the winter rape variety, which is low in erucic acid but high in glucosinolates. The residue remaining after oil extraction is called rapeseed meal and contains about 40% protein (dwb). Extraction and ultrafiltration were investigated with the aim of producing protein concentrates with desirable functional properties and a low glucosinolate content, the target level for glucosinolate being below 0.4g/kg.(Finnigan, 1986)
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References
Finnigan, T.J.A. (1986). The extraction, concentration and detoxification of rapeseed protein, with specific reference to United Kingdom commercial rapeseed meal. Ph D thesis, University of Reading, UK
Wetter, L.R. and Youngs, C.G. (1976), A thiourea assay of total glucosinolate content in rapeseed meal. J.Am. Oil Chem. Soc. 53, 164
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© 1989 Kluwer Academic Publishers
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Lewis, M.J., Finnigan, T.J.A. (1989). Ultrafiltration of Rapeseed Meal Extracts. In: Singh, R.P., Medina, A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series, vol 168. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2370-6_34
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DOI: https://doi.org/10.1007/978-94-009-2370-6_34
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-7567-1
Online ISBN: 978-94-009-2370-6
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