Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal

Ivanova, Petya; Kalaydzhiev, Hristo; Rustad, Turid; Silva, Cristina L. M.; Chalova, Vesela I.

doi:10.9755/ejfa.2016-11-1760

Cited by 21 publications

(31 citation statements)

References 60 publications

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“…Miglyol 812 was purchased from Sasol AG (Witten, Germany). Bovine serum albumin (BSA) and chicken egg white albumin were purchased from Sigma-Aldrich (St. Louis, MA, USA) and deoiled Foods 2020, 9,19 4 of 14 lecithin from soy was purchased from Cargill (Minneapolis, MN, USA). All other chemicals were of analytical grade.…”

Section: Materials and Chemicalsmentioning

confidence: 99%

“…Rapeseed (Brassica napus, Brassica rapa, and Brassica juncea of rapeseed quality) is the world's second largest cultivated oilseed and, in 2017, a total of 76.2 million tons were produced by 63 countries around the world [8]. Rapeseed is mainly used for production of vegetable oil [9] but the residual and optimized. Emulsions are a mixture of two immiscible phases, i.e., oil and water where one is dispersed into the other in the form of small droplets and these droplets need to be stabilized by an emulsifier to prevent coalescence.…”

Section: Introductionmentioning

confidence: 99%

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

Östbring

Malmqvist

Nilsson

et al. 2019

Foods

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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.

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Section: Materials and Chemicalsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Östbring

Malmqvist

Nilsson

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…In contrast, the ASP showed higher OAC than PI ( Table 1). This feature may be due to differences in the chemical composition and protein fractional profi les of the two protein-containing products as previously established in our laboratory by Ivanova et al [2017]. The authors reported that the ASP was composed of proteins with low molecular weights up to 33 kDa with a prevailing 8 kDa fraction (approximately 35%).…”

Section: Water and Oil Absorption Capacitymentioning

confidence: 62%

“…The better protein solubility of the ASP compared to PI is partially due to its protein profi le. A previously performed SDS-PAGE study by Ivanova et al [2017] revealed that ASP was composed of proteins with low molecular weights which did not exceed 33 kDa. The PI contained proteins with higher molecular weights which accounted for the higher susceptibility to agglomeration and coagulation near of pI.…”

Section: Protein Solubilitymentioning

confidence: 99%

“…Except at pH 3, the protein solubility of ASP increased to more than 90% for all pH values after supplementation with 0.03 mol/L NaCl. The higher ash content of ASP (20.5%) compared to PI (2.3%) [Ivanova et al, 2017] is most probably responsible for the higher impact of the low concentration NaCl (0.03 mol/L) ( Figure 1B). The addition of 0.25 mol/L NaCl slightly enhanced the protein solubility at acidic pH but not in alkaline media.…”

Section: Protein Solubilitymentioning

confidence: 99%

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Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal

Kalaydzkiev¹,

Ivanova²,

Silva³

et al. 2019

Pol. J. Food Nutr. Sci.

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Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile

Kalaydzhiev

Ivanova

Stoyanova

et al. 2019

Waste Biomass Valor

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The production of rapeseed oil leads to generation of large quantities of rapeseed meal as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content of antinutrient compounds is often reduced by treatment with ethanol. The aim of the study was to evaluate the influence of ethanol pre-treatment of the rapeseed meal on protein extractability, amino acid composition and fractional profile. The ethanol treatment of the rapeseed meal significantly increased the protein content from 37.4% to 42.3% and reduced the lipid concentration from 1.9% to 1.1%. Approximately 4-and 14-fold reductions of the phenols and glucosinolate contents were achieved respectively. Protein yield, however, was diminished from 26.4% to 23.6%. A stronger decrease of the protein yield, from 47.8% to 26.4%, was caused by processing of the rape seeds to rapeseed meal. The process resulted in the reduction of lysine content, while further ethanol treatment of the rapeseed meal affected more amino acids, both essential (threonine, phenylalanine) and non-essential (alanine, tyrosine, arginine, histidine).Comparative fractional protein profiles of rape seeds, rapeseed meal and ethanol treated rapeseed meal exhibited differences in both composition of the fractions and the relative quantity of the proteins. Data suggested that the treatment of the rapeseed meal with ethanol impacted protein solubility, amino acid composition and protein fractional profile. This knowledge is valuable when ethanol treated rapeseed meal is used either as a protein feed additive or as a source for generation of protein-rich ingredients with specific nutritive value and functionality.

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Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal

Cited by 21 publications

References 60 publications

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

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

Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal

Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile

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