Production of protein isolated from Iranian rapeseed meal by using industrial and laboratorial methods

At this study¡ evaluated effect of preparation method on laboratory meal (extraction of oil by soxehelet) and industrial meal (produced in factory) get from Iranian rapeseed type (hyola 401). Effect of preparation method investigated on protein¡ glucosinolate and phytic acid and optimum conditions studied for production of isolated protein from laboratory and industrial meal. Extraction and sedimentation ability of protein in meals are function of pH and different in type since at this study investigated pH of protein extraction (11 and 12) and pH of protein sedimentation (4.5 and 5.5). Amount of phytic acid in industrial meal was low and had not significant difference (P>0.01). Maximum of phytic acid was 1.11% at extraction and sedimentation pH 11 and 4.5 respectively. fittc acid was Minimum in 12 and 5.5 pH for extraction and sedimentation respectively. Results showed that obtained 50.03 unit proteins from laboratory meal and extraction pH 12 and maximum of sedimentation of protein observed in industrial meal at pH 4.5 that had significant different (P