Improvement of functional properties of rapeseed (Brassica campestris var toria) meal by reducing antinutritional factors employing enzymatic modification

Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates

“…This may improve the fat absorption of proteins [9]. According to Table 5, this previous observation was verified with the globulins substrate hydrolysates that exhibited higher oil-holding capacity than the original globulins.…”

“…Rapeseed protein isolate exhibited low emulsifying activity (Table 5) as it has been previously reported [9,37]. When proteins were hydrolysed up DH 5%, the emulsifying properties increased.…”

“…The proteolysis may improve foaming capacity but generally led to a decrease of the foam stability. According to Mahajan and Dua [9] and Pedroche et al [36], peptides generated were perhaps too small, hydrophilic and/or charged to stabilize the air/water interface. Increasing the DH at values superior to 5% did not significantly influence the foaming stability.…”

“…When meals are treated by Ficin, the nitrogen solubility, the water and fat adsorption capacity and the foaming properties are improved while emulsifying properties decreased [9]. By limited hydrolysis with Alcalase of a rapeseed protein isolate essentially composed of globulins, the generated hydrolysates possess better water and oil adsorption capacity, foaming properties and emulsifying properties than the original proteins [10].…”

Functional and bioactive properties of rapeseed protein concentrates and sensory analysis of food application with rapeseed protein concentrates

“…Steaming caused the oil binding capacity to decrease. Mahajan and Dua (1998) reported the water binding capacity and oil binding capacity of rapeseed meal modified by enzymes. The values reported for the water and oil binding capacities of enzymatically modified rapeseed meals were 1.17-2.19 ml water/g and 1.15-2.70 ml oil/g, respectively.…”