Evaluation of protein concentrates prepared from rapeseed meal

Abstract

Abstract Protein concentrates have been prepared from rapeseed meals by extraction with sodium chloride solution, followed by removal of the seed coat by screen filtration. This method yielded up to 75% of the original meal N in the form of products containing 61–64% protein (Nx 6·25). The products showed a considerably greater content of ash, and lower content of crude fibre and glucosinolate than did the starting meals, but amino acid patterns were similar and P levels were unchanged. Protein quality of the products prepared from heat‐treated (myrosinase‐inactivated) meals, was measured by determination of protein efficiency ratio and net protein utilisation, and was found to be similar to that of casein.