| abstract |
To prepare a satisfactory edible protein concentrate, seed selected from Brassica species and Crambe abyssinica are cracked to loosen the hulls and then separated into a meat fraction and a hull fraction. The hull-free meat fraction is then subjected to myrosinase inactivation in the wet state at 80 DEG -100 DEG C, leaching by water of glucosinolates and other soluble components, drying, solvent extraction to remove the oil, and careful desolventizing so that the protein will not be damaged or discolored. |