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Isolation and chemical composition of protein concentrates from soya-bean,rice-bran and protelan
Authors:A. M. Youssef  Mohamed M. El-Fouly  F. K. El-Baz
Affiliation:1. Fac. of Agriculture, Cairo University, Giza-Cairo, Egypt
Abstract:
Protein concentrates, were isolated from three by-products, defatted soya-bean, rice-bran and protelan. The conditions of maximum protein isolation differed according to the material used. Concentrates of 55.70%, 22.41% and 57.45% protein could be obtained from soya-bean, rice-bran and protelan; respectively. Hydrogen peroxide was found to increase the isolated nitrogen from protelan and rice-bran, however, in soya-bean it was without any positive effect. Essential amino acid contents were found corresponding to the amino acid of the FAO recommended amino acid composition except for methionine in all cases and lysine in protelan.
Keywords:
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