Pressed cake from rapeseed (Brassica napus L.) is a promising plant protein source not yet utilised for human consumption due to the presence of antinutrients such as glucosinolates. Protein solubility is a crucial parameter influencing the functionality and thereby the applicability of proteins as food ingredients. A novel cruciferin-rich rapeseed protein product was produced by an aqueous processing method in pilot plant scale. Intact glucosinolates were conserved by this procedure and largely removed from the protein products. Protein solubility in this product was examined when dispersed in 50 mm phosphate buffer, pH 8.0 with varying NaCl concentration (0-500 mm). Unexpectedly, a salting-out effect was observed of the globulin proteins, as 15.9 ± 0.6% protein was in solution at 500 mm added NaCl, whereas 21.5 ± 1.1% was solubilised without added NaCl; whether the observed effects originates from lipid and fibre constituents in the product remains to be resolved.