Solubility of rapeseed protein in aqueous solutions

Abstract

Abstract The solubility of the protein of the dehulled and defatted ‘Tower’ variety of rapeseed in aqueous solutions was determined at temperatures of 25, 35, 45, and 55 C in the pH range of 1–13. It was found that the points of minimum solubility occur at pH values of 4.5, 4.8, 7.0, and 7.2, respectively, for the above four temperatures. No color change of the meal was observed at or near the minimum solubility point. The aqueous solutions were prepared at the selected pH values by using either NaOH or H 2 SO 4 .