Preparation of Rapeseed Protein Concentrates and Isolates Using Ultrafiltration

A novel process based on water leaching and ultrafiltration was developed for the production of rapeseed‐protein products low in glucosinolates. The meal was contacted with water in two leaching stages, and the dissolved proteins were recovered in a two‐stage ultrafiltration process. The first water extract was ultrafiltered and the retentate was diluted with the second extract, and then ultrafiltered again. Four ultratiltration membranes, with molecular weight cut‐offs between 5000 and 100,000 daltons were tested. The process produced a meal, representing 75% of the feed weight, containing 0.2 mg/g of glucosinolates. A protein isolate, which contained 0.42 mg/g glucosinolates and 80.4% protein, represented a further 10% of the feed.