Colour reduction in canola protein isolate

A process of preparing a canola protein isolate from canola oil seed meal, which comprises:

• (a) extracting the canola oil seed meal and to cause solubilization of the protein in the canola oil seed meal to form an aqueous protein solution having a pH of about 5 to about 6.8 by using an aqueous salt solution containing an antioxidant,
• (b) separating the aqueous protein solution from residual oil seed meal,
• (c) increasing the protein concentration of said aqueous protein solution while maintaining the ionic strength substantially constant by use of a selective membrane technique to provide a concentrated protein solution,
• (d) diluting said concentrated protein solution into chilled water having a temperature of below about 15° C. to cause the formation of discrete protein micelles in the aqueous phase,
• (e) settling the protein micelles to form an amorphous, sticky, gelatinous, gluten-like protein micellar mass, and
• (f) recovering the protein micellar mass from supernatant as said canola protein isolate, the protein micellar mass having a protein content of at least 90 wt % (N×6.25) on a dry weight basis.

A process of preparing a canola protein solution from canola oil seed meal, which comprises:

• (a) washing said canola oil seed meal with an alcohol,
• (b) extracting the washed canola oil seed meal to cause solubilization of the protein in the washed canola oil seed meal to form an aqueous protein solution having a pH of about 5 to about 6.8,
• (c) separating the aqueous protein solution from residual oil seed meal,
• (d) increasing the protein concentration of said aqueous protein solution while maintaining the ionic straight substantially constant by use of a selective membrane technique to provide a concentrated protein solution,
• (e) diluting said concentrated protein solution into chilled water having a temperature of below about 15° C. to cause the formation of discrete protein micelles in the aqueous phase,
• (f) settling the protein micelles to form an amorphous, sticky, gelatinous, gluten-like protein micellar mass, and
• (g) recovering the protein micellar mass from supernatant as said canola protein isolate, the protein micellar mass having a protein content of at least 90 wt % (N×6.25) on a dry weight basis.

A process of preparing a canola protein isolate from canola oil seed meal, which comprises:

• (a) extracting the canola oil seed meal to cause solubilization of the protein in the canola oil seed meal to form an aqueous protein solution having a pH of about 5 to about 6.8,
• (b) separating the aqueous protein solution from the residual oil seed meal,
• (c) increasing the protein concentration of said aqueous protein solution while maintaining the ionic strength substantially constant by use of a selective membrane technique to form a concentrated protein solution,
• (d) diluting said concentrated protein solution into chilled water having a temperature below about 15° C. to cause the formation of discrete protein micelles in the aqueous phase,
• (e) settling the protein micelles to form an amorphous, sticky, gelatinous, gluten-like protein micellar mass,
• (f) separating the protein micellar mass from supernatant,
• (g) drying the protein micellar mass to provide a canola protein isolate having a protein content of at least 90 wt % (N×6.25) on a dry weight basis, and
• (h) extracting said canola protein isolate with an aqueous alcoholic solution.

A process of preparing a canola protein isolate from canola oil seed meal, which comprises:

• (a) extracting the canola oil seed meal to cause solubilization of the protein in the canola oil seed meal to form an aqueous protein solution having a pH of about 5 to about 6.8,
• (b) separating the aqueous protein solution from residual oil seed meal,
• (c) increasing the protein concentration of said aqueous protein solution while maintaining the ionic strength substantially constant by use of a selective membrane technique to provide a concentrated protein solution,
• (d) pasteurizing the concentrated protein solution to form a pasteurized protein solution,
• (e) diluting the pasteurized protein solution into chilled water having a temperature below about 15° C. to cause the formation of discrete protein micelles in the aqueous phase,
• (f) settling the protein micelles to form an amorphous, sticky, gelatinous, gluten-like protein micellar mass, and
• (g) recovering the protein micellar mass from supernatant as said canola protein isolate, the protein micellar mass having a protein content of at least 90 wt % (N×6.25) on a dry weight basis.

A process of preparing a canola protein isolate from canola oil seed, which comprises:

• (a) treating canola oil seeds to inactivate myrosinases contained in the oil seeds to produce treated oil seeds,
• (b) processing said oil seeds to remove canola oil therefrom and produce a canola oil seed meal,
• (c) extracting the canola oil seed to cause solubilization of the protein in the canola oil seed to form an aqueous solution having a pH of about 5 to about 6.8,
• (d) separating the aqueous protein solution from residual oil seed meal,
• (e) increasing the protein concentration of said aqueous protein solution which maintaining the ionic strength substantially constant by use of a selective membrane technique to provide a concentrated protein solution,
• (f) diluting the concentrated protein solution into chilled water having a temperature below about 15° C. to cause formation of discrete protein micelles in the aqueous phase,
• (g) settling the protein micelles to form an amorphous, sticky, gelatinous, gluten-like protein micellar mass, and
• (h) recovering the protein micellar mass from supernatant, the protein micellar mass having a protein content of at least 90 wt % of (N×6.25) on a dry weight basis.