Rapeseed protein concentrates for non-food applications prepared from pre-pressed and cold-pressed press cake via acidic precipitation and ultrafiltration

2019 ◽  
Vol 132 ◽  
pp. 396-406 ◽  
Author(s):  
Andreas Fetzer ◽  
Thomas Herfellner ◽  
Peter Eisner
Keyword(s):  
Press Cake ◽  
Acidic Precipitation ◽  
Protein Concentrates ◽  
Rapeseed Protein ◽  
Food Applications ◽  
Cold Pressed

scholarly journals 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 ◽  
Vol 8 (12) ◽  
pp. 627 ◽  
Author(s):  
Karolina Östbring ◽  
Cecilia Tullberg ◽  
Stina Burri ◽  
Emma Malmqvist ◽  
Marilyn Rayner
Keyword(s):  
Press Cake ◽  
Processing Condition ◽  
Thiobarbituric Acid ◽  
Protein Recovery ◽  
Rapeseed Protein ◽  
Emulsion Droplets ◽  
Rapeseed Proteins ◽  
Emulsifying Capacity ◽  
Cold Pressed ◽  
Protein Rich

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.

scholarly journals Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

2021 ◽  
Vol 68 ◽  
pp. 102636
Author(s):  
Wanqing Jia ◽  
Elvira Rodriguez-Alonso ◽  
Marine Bianeis ◽  
Julia K. Keppler ◽  
Atze Jan van der Goot
Keyword(s):  
Functional Properties ◽  
Protein Concentrate ◽  
Rapeseed Protein ◽  
Food Applications

scholarly journals The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1657
Author(s):  
Karolina Östbring ◽  
María Matos ◽  
Ali Marefati ◽  
Cecilia Ahlström ◽  
Gemma Gutiérrez
Keyword(s):  
Zeta Potential ◽  
Storage Temperature ◽  
Emulsion Stability ◽  
Press Cake ◽  
Strong Impact ◽  
Soy Lecithin ◽  
Rapeseed Protein ◽  
Rapeseed Proteins ◽  
Precipitation Ph ◽  
The Stability

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.

Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications

LWT ◽  
2018 ◽  
Vol 93 ◽  
pp. 563-569 ◽  
Author(s):  
Manuel Felix ◽  
Alejandra Lopez-Osorio ◽  
Alberto Romero ◽  
Antonio Guerrero
Keyword(s):  
Faba Bean ◽  
Protein Concentrates ◽  
Protein Flour ◽  
Food Applications ◽  
Bean Protein

scholarly journals Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

2011 ◽  
pp. 131-143 ◽  
Author(s):  
Olga Radocaj ◽  
Etelka Dimic ◽  
Vesna Vujasinovic
Keyword(s):  
Press Cake ◽  
Profile Analysis ◽  
Peanut Butter ◽  
Pumpkin Seed ◽  
Texture Profile ◽  
Food Texture ◽  
Hemp Oil ◽  
Cold Pressed ◽  
Texture Attributes ◽  
Instrumental Texture

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase) produced desirable spreads.

scholarly journals Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 678
Author(s):  
Karolina Östbring ◽  
Kajsa Nilsson ◽  
Cecilia Ahlström ◽  
Anna Fridolfsson ◽  
Marilyn Rayner
Keyword(s):  
Corn Oil ◽  
Press Cake ◽  
Oxidative Capacity ◽  
Extraction Process ◽  
Flaxseed Oil ◽  
Tween 20 ◽  
Oxidation Rates ◽  
Emulsion Droplets ◽  
Oil Emulsions ◽  
Cold Pressed

One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.

SPC and a Modified Process for Canola and Rapeseed Protein Concentrates

2021 ◽  
Author(s):  
Richard Ozer ◽  
Alexander Danelich
Keyword(s):  
Protein Concentrates ◽  
Rapeseed Protein

Removal of anti-nutritional factors of rapeseed protein isolate (RPI) and toxicity assessment of RPI

2021 ◽  
Author(s):  
Zheng Xiong ◽  
Yaoyao Fu ◽  
Jun Yao ◽  
Nan Zhang ◽  
Rong He ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Toxicity Assessment ◽  
Protein Isolate ◽  
Crude Fiber ◽  
Alkaline Extraction ◽  
Ethanol Treatment ◽  
Acidic Precipitation ◽  
Nutritional Factors ◽  
Rapeseed Protein ◽  
Rapeseed Protein Isolate

We wished to prepare detoxified rapeseed protein isolate (RPI) by phytase/ethanol treatment based on alkaline extraction and acidic precipitation. Contents of protein, fat, ash, moisture, crude fiber, glucosinolates, phytic acid,...

scholarly journals The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 19 ◽  
Author(s):  
Karolina Östbring ◽  
Emma Malmqvist ◽  
Kajsa Nilsson ◽  
Ia Rosenlind ◽  
Marilyn Rayner
Keyword(s):  
Heat Treatment ◽  
Agricultural Sector ◽  
Press Cake ◽  
Recovery Process ◽  
Rapeseed Meal ◽  
Extraction Methods ◽  
Protein Recovery ◽  
Emulsifying Properties ◽  
Recovery Yield ◽  
Cold Pressed

The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content with the potential for incorporation into new plant protein-based foods. Protein was recovered from press cakes generated from different oil pressing processes. Industrially cold-pressed, hot-pressed, and solvent-extracted rapeseed press cake and the effect of heat treatment in the recovery process was assessed. Protein recovery yield, protein concentration and emulsifying properties were analyzed. Cold-pressed rapeseed press cake (RPC) recovered in the absence of heat, yielded the highest protein recovery (45%) followed by hot-pressed rapeseed meal (RM) (26%) and solvent-extracted RM (5%). Exposure to heat during recovery significantly reduced the yield for cold-pressed RPC but no difference was found for hot-pressed RM. The protein recovery yield was improved for solvent-extracted RM when heat was applied in the recovery process. The ability to stabilize emulsions was highest for protein recovered from cold-pressed RPC, followed by hot-pressed RM and solvent-extracted RM, and was in the same range as commercial emulsifying agents. Heat treatment during recovery significantly reduced the emulsifying properties for all pressing methods examined. This study suggests that cold-pressed rapeseed press cake without heat in the recovery process could be a successful strategy for an efficient recovery of rapeseed protein with good emulsifying properties.

Preparation of Rapeseed Protein Concentrates and Isolates Using Ultrafiltration

1984 ◽  
Vol 49 (3) ◽  
pp. 768-770 ◽  
Author(s):  
L. L. DIOSDAY ◽  
Y-M. TZENG ◽  
L. J. RUBIN
Keyword(s):  
Protein Concentrates ◽  
Rapeseed Protein
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