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Open AccessArticle

Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract

1
Department of Food Technology Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, 221 00 Lund, Sweden
2
Department of Chemistry, Faculty of Engineering, Lund University, P.O. Box 124, 221 00 Lund, Sweden
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 627; https://doi.org/10.3390/foods8120627
Received: 28 October 2019 / Revised: 26 November 2019 / Accepted: 27 November 2019 / Published: 1 December 2019
(This article belongs to the Special Issue Quality and Functionality of Plant Foods)
Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for heat during protein recovery severely reduced the rapeseed proteins’ ability to stabilize the oil–water interface of emulsion droplets. Protein extract from Lyside had the best emulsifying properties of the varieties investigated. Oxidation rate was assessed by the Thiobarbituric Acid Reactive Substances (TBARS) method and rapeseed protein extracts from Epure and Festivo had higher capacity to delay oxidation compared with soy lecithin. There are possibilities to broaden the use of rapeseed whereby recovered rapeseed protein can be used as a plant-based multifunctional ingredient with emulsifying capacity and which has a delaying effect on oxidation. View Full-Text
Keywords: rapeseed protein; by-product; protein recovery yield; emulsifying properties; oxidative effect rapeseed protein; by-product; protein recovery yield; emulsifying properties; oxidative effect
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MDPI and ACS Style

Östbring, K.; Tullberg, C.; Burri, S.; Malmqvist, E.; Rayner, M. Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract. Foods 2019, 8, 627.

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