A previously reported method of preparing rapeseed protein concentrate (RC) involving 2% sodium hexametaphosphate (SHMP) was modified to reduce SHMP lost in the effluent, to produce a product with higher protein, lower phosphorous content and improved color close to that of rapeseed flour and promine D. Addition of 0.25% Na 2 S 2 O 5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippaachieved the first two objectives. Double washing of precipitate with 50% alcohol or precipitation in 15 or 30% alcohol yielded RC with color close to that of rapeseed flour and promine D. Addition of 0.25% Na 2 S 2 O 5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippability and viscosity, the functional properties and chemical scores of the improved RC's were similar to the control RC (2% SHMP).
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Thompson et al. (1982) studied this question.