The production of protein isolates from hexane-defatted ground yellow mustard meal

grantor: University of TorontoA process for the production of high-quality yellow mustard protein isolates was developed. The process consists of the extraction of oil-free meal at pH 12, followed by ultrafiltration and diafiltration to remove glucosinolates, and then isoelectric precipitation at pH 4.75 to recover some 50% of the dissolved protein. The acid-soluble protein is concentrated by ultrafiltration and purified by diafiltration prior to recovery by freeze-drying. These steps complement one another to yield three products with good protein recovery. A precipitated protein isolate containing about 89% protein (Nx6.25), a soluble protein isolate containing 98% protein and a meal residue with 19% protein were obtained. The two isolates recovered about 66% of the nitrogen in the meal, and were low in glucosinolates, essentially free of phytates, light in colour, and mostly bland in taste. The process is simple and has good potential for commercial application.M.A.Sc