Production of safflower protein isolates: Composition, yield and protein quality

The use of laboratory‐ and commercially‐prepared safflower meal for the production of protein isolates is described. The isolates were obtained by micellisation and isoelectric precipitation techniques, the latter being the most efficient procedure. Previous treatments received by the meal, for example heating, influenced the protein recovery. In general, isolates produced by micellisation were more soluble than samples obtained by isoelectric precipitation. The colour of the protein isolates depended on the isolation technique and type of safflower meal utilised. All isolates had a similar amino acid composition and levels of in‐vitro protein digestibility.