- Rapeseed Proteins: Recent Results on Extraction and Application

2012 ◽  
pp. 200-215
Keyword(s):  
Rapeseed Proteins

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.

scholarly journals Effect of Acylation of Rapeseed Proteins with Lauroyl and Oleoyl Chloride on Solubility and Film-Forming Properties

2020 ◽  
Author(s):  
Andreas Fetzer ◽  
Cornelia Hintermayr ◽  
Markus Schmid ◽  
Andreas Stäbler ◽  
Peter Eisner
Keyword(s):  
Rapeseed Proteins ◽  
Film Forming ◽  
Oleoyl Chloride

Preparation of Rapeseed Proteins by Extraction, Ultrafiltration and Diafiltration

Lipid / Fett ◽  
1991 ◽  
Vol 93 (2) ◽  
pp. 61-65 ◽  
Author(s):  
J. Kroll ◽  
M. Kujawa ◽  
W. Schnaak
Keyword(s):  
Rapeseed Proteins

Development of food products with addition of rapeseed presscake fermented by Rhizopus

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Friedrich-Karl Lücke ◽  
Kathrin Tannhäuser ◽  
Amrita Sharma ◽  
Viktoria Fritz
Keyword(s):  
General Population ◽  
Design Methodology ◽  
Bitter Taste ◽  
Food Products ◽  
Consumer Acceptance ◽  
Plant Proteins ◽  
Content Type ◽  
Rapeseed Proteins ◽  
Practical Implications ◽  
Degree Of Degradation

Purpose The purpose of this paper is to explore the prospects and limitations of consumer acceptance towards food products that have been enriched with rapeseed protein in the form of fermented rapeseed presscake. Design/methodology/approach In total, 16 different food products with up to 18 per cent fermented rapeseed presscake were developed. Three types of vegetarian spreads and one type of bread were formulated, and consumer acceptance was assessed by sensory evaluation, questionnaires and in a focus group. Findings The fermentation of the rapeseed presscake by using the tempeh mould, Rhizopus oligosporus, had little if any effect on the bitterness of the presscake, and the bitter taste and aftertaste of the fermented presscake limited its use in food products. However, promising results were obtained when the breads and vegetarian spreads that were prepared with 5–6 per cent dried fermented rapeseed presscake were presented to sensory panels and to consumers, provided that the bitterness was masked, to some degree, by appropriate formulations and processes. Research limitations/implications Responders consisted mainly of younger people open to sustainable, plant-based nutrition, and may not represent the general population. Nevertheless, the results have implications for further research on utilization of rapeseed proteins. Practical implications It is possible to use the fermented rapeseed presscake to enrich various foods with protein or to replace other proteins, e.g. from animals or soybeans, provided that the degree of degradation of undesired compounds can be better standardized. Originality/value This study provides useful information for how to increase the use of underutilized plant proteins for human nutrition.

Large scale purification of rapeseed proteins (Brassica napus L.)

2005 ◽  
Vol 818 (1) ◽  
pp. 35-42 ◽  
Author(s):  
S. Bérot ◽  
J.P. Compoint ◽  
C. Larré ◽  
C. Malabat ◽  
J. Guéguen
Keyword(s):  
Brassica Napus ◽  
Large Scale ◽  
Brassica Napus L ◽  
Rapeseed Proteins

scholarly journals Promoting effect of rapeseed proteins and peptides on Sf9 insect cell growth

2003 ◽  
Vol 42 (2) ◽  
pp. 75-85 ◽  
Author(s):  
V. Deparis ◽  
C. Durrieu ◽  
M. Schweizer ◽  
I. Marc ◽  
J.L. Goergen ◽  
...  
Keyword(s):  
Cell Growth ◽  
Insect Cell ◽  
Promoting Effect ◽  
Rapeseed Proteins ◽  
Proteins And Peptides

scholarly journals Hepatic and portal-drained viscera balances of amino acids, insulin, glucagon and gastrin in the pig after ingestion of casein or rapeseed proteins

1991 ◽  
Vol 31 (3) ◽  
pp. 217-231 ◽  
Author(s):  
C. Simoes Nunes ◽  
I. Galibois ◽  
A. Rérat ◽  
L. Savoie ◽  
P. Vaugelade
Keyword(s):  
Amino Acids ◽  
Rapeseed Proteins
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