SPC and a Modified Process for Canola and Rapeseed Protein Concentrates

2021 ◽  
Author(s):  
Richard Ozer ◽  
Alexander Danelich
Keyword(s):  
Protein Concentrates ◽  
Rapeseed Protein

Preparation of Rapeseed Protein Concentrates and Isolates Using Ultrafiltration

1984 ◽  
Vol 49 (3) ◽  
pp. 768-770 ◽  
Author(s):  
L. L. DIOSDAY ◽  
Y-M. TZENG ◽  
L. J. RUBIN
Keyword(s):  
Protein Concentrates ◽  
Rapeseed Protein

Growth, blood chemistry and histology of rats fed zincsupplemented rapeseed protein concentrates

1981 ◽  
Vol 30 (3-4) ◽  
pp. 223-233 ◽  
Author(s):  
B. G. Shah ◽  
E. A. Nera ◽  
P. C. Verdier ◽  
J. L. Beare-Rogers ◽  
J. D. Jones ◽  
...  
Keyword(s):  
Blood Chemistry ◽  
Protein Concentrates ◽  
Rapeseed Protein

Functional and bioactive properties of rapeseed protein concentrates and sensory analysis of food application with rapeseed protein concentrates

LWT ◽  
2006 ◽  
Vol 39 (5) ◽  
pp. 503-512 ◽  
Author(s):  
Yumiko Yoshie-Stark ◽  
Yoshiko Wada ◽  
Michael Schott ◽  
Andreas Wäsche
Keyword(s):  
Sensory Analysis ◽  
Protein Concentrates ◽  
Rapeseed Protein ◽  
Bioactive Properties

Iodine metabolism and tissue mineral levels in rats fed rapeseed protein concentrates supplemented with zinc

1981 ◽  
Vol 30 (3-4) ◽  
pp. 235-243 ◽  
Author(s):  
B. G. Shah ◽  
G. Benns ◽  
E. A. Nera ◽  
P. C. Verdier ◽  
J. L. Beare-Rogers ◽  
...  
Keyword(s):  
Protein Concentrates ◽  
Rapeseed Protein ◽  
Iodine Metabolism ◽  
Mineral Levels

Biological Processing of Pea Grain and Secondary Starch Raw Materials to Produce Food and Feed Protein Concentrates

2020 ◽  
Vol 36 (4) ◽  
pp. 49-58
Author(s):  
V.V. Kolpakova ◽  
R.V. Ulanova ◽  
L.V. Chumikina ◽  
V.V. Bessonov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Geotrichum Candidum ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Pea Flour ◽  
Nitrogenous Substances

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

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