Abstract
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.
Highlights
Rapeseed (Brassica napus, Brassica rapa and Brassica juncea rapeseed quality) is cultivated primarily for its oil content and fatty acid composition, but the process of extracting the rapeseed oil results in a currently underutilized by-product of a protein-rich meal or press cake
Proteins were recovered and analysed from cold-pressed rapeseed press cake (RSPC) from five different varieties and a mixed blend and the recovery yield was dependent on variety (Table 1)
For protein recovery in bulk, the present study indicates that the varieties Alegria or Epure should be used due to high crop yield and high protein recovery yields, which will be economically favourable
Summary
Rapeseed (Brassica napus, Brassica rapa and Brassica juncea rapeseed quality) is cultivated primarily for its oil content and fatty acid composition, but the process of extracting the rapeseed oil results in a currently underutilized by-product of a protein-rich meal or press cake. Finding ways to make use of this by-product is economically and environmentally important, since rapeseed is the third most cultivated oil crop globally (after palm oil and soy). Rapeseed protein has a well-balanced amino acid composition with higher amounts of S-amino acids than many other plants and can be considered a promising source of food protein [1]. Removal of anti-nutritional factors is crucial for allowing the rapeseed protein to be used as human food. Several attempts have been made, and the most promising approach is the use of filtration techniques [4]
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