Protein recovery from rapeseed press cake: Varietal and processing condition effects on yield, emulsifying capacity and antioxidant activity of the protein rich extract

Karolina Östbring, Cecilia Tullberg, Stina Burri, Emma Malmqvist, Marilyn Rayner

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Article number627
JournalFoods
Volume8
Issue number12
DOIs
Publication statusPublished - 2019 Dec 1

Subject classification (UKÄ)

  • Food Engineering
  • Biochemistry and Molecular Biology

Free keywords

  • By-product
  • Emulsifying properties
  • Oxidative effect
  • Protein recovery yield
  • Rapeseed protein

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