ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Thioglucosidase was inactivated by hot-water or microwave heating in whole crambe seeds. The seed was dehulled, hexane-extracted to remove the oil, and washed with water to produce low glucosinolate (〈l%) crambe meals containing approximately 60% protein. functional properties of crambe meals, including nitrogen solubility, water absorption, and fat absorption properties were investigated and compared to soy protein products. There was no significant difference between the nitrogen solubility of crambe meals, regardless of the method used to inactivate thioglucosidase. Crambe meals were more soluble than soy protein products at pH 3 to 6. Water absorption and fat absorption properties of crambe meals were comparable to soy protein products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06556.x
