Preparation and characteristics of coprecipitate proteins from oilseeds and legumes seeds

Abstract The chemical composition as well as functional and nutritional properties of the coprecipitated proteins from a mixture of legumes and oilseeds sources and of the protein isolates of each vegetable source were studied. The results indicated that the protein coprecipitates of the vegetable sources blends show higher nutritional values, better functional properties, lower levels of antinutritional factors, better in vitro protein digestibility and better composition of essential amino acids than those of their individual protein isolates.