Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation

2011 ◽  
Vol 91 (8) ◽  
pp. 1488-1498 ◽  
Author(s):  
Xu-Yan Dong ◽  
Lu-Lu Guo ◽  
Fang Wei ◽  
Ju-Fang Li ◽  
Mu-Lan Jiang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Isoelectric Precipitation ◽  
Rapeseed Protein

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 Rapeseed protein-fibre concentrate: chemical composition and functional properties

2018 ◽  
Vol 117 (4) ◽  
pp. 86-99
Author(s):  
Anna Ostrowska ◽  
Magdalena Kozłowska ◽  
Danuta Rachwał ◽  
Piotr Wnukowski ◽  
Ewa Nebesny ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Research Study ◽  
Essential Amino Acids ◽  
Absorption Capacity ◽  
Food Ingredient ◽  
Rapeseed Protein ◽  
Functional Features

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

Partially hydrolyzed rapeseed protein isolates with improved functional properties

2000 ◽  
Vol 77 (4) ◽  
pp. 447-450 ◽  
Author(s):  
Javier Vioque ◽  
Raul Sánchez-Vioque ◽  
Alfonso Clemente ◽  
Josto Pedroche ◽  
Francisco Millán
Keyword(s):  
Functional Properties ◽  
Protein Isolates ◽  
Rapeseed Protein
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