Protein-based Foods Research Articles

Prediction of celiac disease associated epitopes and motifs in a protein.

Celiac disease (CD) is an autoimmune gastrointestinal disorder causes immune-mediated enteropathy against gluten. Gluten immunogenic peptides have the potential to trigger immune responses which leads to damage the small intestine. HLA-DQ2/DQ8 are major alleles that bind to epitope/antigenic region of gluten and induce celiac disease. There is a need to identify CD associated epitopes in protein-based foods and therapeutics. In this study, computational tools have been developed to predict CD associated epitopes and motifs. Dataset used for training, testing and evaluation contain experimentally validated CD associated and non-CD associate peptides. We perform positional analysis to identify the most significant position of an amino acid residue in the peptide and checked the frequency of HLA alleles. We also compute amino acid composition to develop machine learning based models. We also developed ensemble method that combines motif-based approach and machine learning based models. Our analysis support existing hypothesis that proline (P) and glutamine (Q) are highly abundant in CD associated peptides. A model based on density of P&Q in peptides has been developed for predicting CD associated peptides which achieve maximum AUROC 0.98 on independent data. We discovered motifs (e.g., QPF, QPQ, PYP) which occurs specifically in CD associated peptides. We also developed machine learning based models using peptide composition and achieved maximum AUROC 0.99. Finally, we developed ensemble method that combines motif-based approach and machine learning based models. The ensemble model-predict CD associated motifs with 100% accuracy on an independent dataset, not used for training. Finally, the best models and motifs has been integrated in a web server and standalone software package "CDpred". We hope this server anticipate the scientific community for the prediction, designing and scanning of CD associated peptides as well as CD associated motifs in a protein/peptide sequence (https://webs.iiitd.edu.in/raghava/cdpred/).

Noncovalent interaction mechanism and functional properties of flavonoid glycoside-β-lactoglobulin complexes.

The interaction of flavonoid glycosides with milk protein and effects on the functional properties of flavonoid glycoside-β-lactoglobulin complexes are still inexplicit. The noncovalent interactions between flavonoid glycosides including quercetin (QE), quercitrin (QI), and rutin (RU) with β-lactoglobulin (β-LG) were determined by computer molecular docking and multispectral technique analysis. The fluorescence quenching results indicated that the flavonoid glycosides formed stable complexes with β-LG by the static quenching mechanism. The computer molecular docking and thermodynamic parameters analysis conclude that the main interaction of β-LG-QE was via hydrogen bonding, while for β-LG-QI and β-LG-RU it is via hydrophobic forces. The order of binding affinity to β-LG was QE (37.76 × 104 L mol-1) > RU (16.80 × 104 L mol-1) > QI (11.17 × 104 L mol-1), which indicated that glycosylation adversely affected the colloidal complex binding capacity. In this study, the physicochemical properties of the protein-flavonoid colloidal complex were determined. The analysis by circular dichroism spectroscopy demonstrated that flavonoid glycosides made the protein structure looser by inducing the secondary structure of β-LG to transform from the α-helix and β-sheet to random coils. The hydrophobicity of β-LG decreased due to binding with flavonoid glycosides, while functional properties including foaming, emulsification, and antioxidant capacities of β-LG were improved due to the noncovalent interactions. This study presents a part of the insight and guidance on the interactive mechanism of flavonoid glycosides and proteins and is helpful for developing functional protein-based foods.

Biogenic amine production from processed animal and plant protein-based foods contaminated with Escherichia coli and Enterococcus feacalis.

The online version contains supplementary material available at 10.1007/s13197-022-05576-0.

Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl.

Soy protein isolate (SPI) is widely used as an alternative to animal-based protein, and its gelling property is essential for producing plant protein-based foods. Insoluble dietary fiber has been used to improve the properties of protein gels. Effects of partial replacement of SPI by okara dietary fiber (ODF) on the gelling properties of ODF-fortified SPI gels with and without 0.1m NaCl were investigated. The presence of ODF hindered the SPI self-aggregation and reduced the surface hydrophobicity of SPI. The presence of ODF reduced the hydrophobic interaction and improved the proportion of disulfide bonds in the gels. In the microstructure, the swollen ODF promoted the local aggregation of SPI at 0.1m NaCl. Texture profile analysis showed that 5% and 10% ODF improved the SPI gel hardness in the absence of NaCl, whereas only 5% ODF improved the gel hardness at 0.1m NaCl. The results of low-field nuclear magnetic resonance imaging revealed that ODF shortened the T2 relaxation time of the free water in the gel. The gel of ODF-10 had the highest storage modulus. Using an appropriate amount of ODF to replace SPI could improve the quality of SPI gel and increase the dietary fiber content in the product. In addition, the appropriate ratio of ODF/SPI varied in different solution environments. © 2022 Society of Chemical Industry.

Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India

Urbanisation and changing food habits in India have resulted in a shift in consumption from cereals to protein-based foods. Women play a major role in India in all activities related to food at household and therefore, the current paper reports the findings of the qualitative work conducted to understand women consumers' preference and perception towards meat and its attributes as a function of their awareness. The study collected the responses from 510 women residents of Metropolitan city of Bengaluru, India using questionnaires directly by face-to-face interviews and generated data on preference for fresh meat, purchase habits, value added meat products consumption, awareness about meat quality, and future expectations about meat sector. Findings from the current study indicate that, chicken is the most preferred meat (41.76%) while beef was least preferred (5.88%). The 40.59% of respondents preferred meat tenderness as an important eating quality followed by juiciness (37.06%) and flavor (12.94%). Consumers rated ritual slaughter, animal welfare and food safety as relevant issues in meat production, whereas regulations pertaining to meat production, processing of meat and food labelling were of minor significance. The study provide an insight into the significance of various consumer behaviour with respect to choice of meat, awareness on ritual slaughter, animal welfare and processing which is helpful in prioritizing future consumer research and policy decisions in India.

Physicochemical, structural and functional properties of protein isolates and major protein fractions from common vetch (Vicia sativa L.)

Common vetch (CV), a leguminous crop cultivated for green manure and fodder rich in protein and starch, is widespread over much area of the northern hemisphere. Its seeds can be used as a protein source to human consumption. CV protein isolates (CVPI) and major protein fractions (CV albumin protein, CVAP; CV globulin protein, CVGP; CV glutelin protein, CVGTP) from 4 samples were investigated the properties to facilitate full use of protein resources. Protein comprises 27.70 %–32.14 % of the dry CV seed weight, which is mainly composed by CVAP (26.79 %–56.12 %) and CVGP (22.78 %–52.42 %). CVPI, CVAP and CVGP mainly presented 7S and 11S components. CVGTP mainly contained the 11S component. They showed difference in thermal properties and surface hydrophobicity. Circular dichroism data showed that α-helix was their major secondary structure. CVPI and major protein fractions exhibited a U-shape protein solubility. CVPI and CVAP had advantages in emulsifying and foaming properties. This study provided novel insights on unexploited sources of CV proteins with interesting characteristics in terms of potential uses as protein-based foods.

How Decreased Level of Plasma Tryptophan Play Role in Diabetic Patients?

Tryptophan is an essential amino acid found in many protein-based foods and dietary proteins including meats, dairy, fruits, and seeds. High-glycaemic index and -glycaemic load meals also increase the availability of tryptophan. The main objective of the study is to find the role of tryptophan in diabetic patients. Tryptophan metabolism has been reported highly associated with insulin resistance and diabetes risk. The activity of rate-limiting enzyme of tryptophan-kynurenine, indoleamine-2,3-dioxygenase (IDO), was enhanced significantly in T2D patients, thus downstream metabolites such as kynurenine, kynurenic acid, xanthurenic acid and hydroxykynurenine, were higher in T2D than in non-diabetic subjects, although inconsistent observations of tryptophan levels. Returning to the question posed at the beginning of the review, these studies have shown that decreased level of tryptophan plays an important role in diabetic patients. decrease in plasma TRP levels in diabetic patients regardless of their gender and these patients also exhibited a greater incidence of memory dysfunction compared to the controls.

Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties

This study investigated the electrostatic interaction between water-soluble myofibrillar protein (MP) and chitosan (CH) for further developing muscle protein-based functional foods. Effects of pH (3.0–7.5), protein/polysaccharide mixing ratio (20:1–1:1), ionic strength (0.05–0.6 M KCl) and deacetylation degree (DD) of CH (70–95%) on the interactions were studied by turbidity analysis, phase behavior, zeta-potential, particle size, microstructure and rheological properties. Lower mixing ratios (5:1 and 1:1) improved the colloid stability of MP in mildly acidic environments (pH < 6.5). KCl (0.05–0.6 M) destroyed the colloidal stability and promoted phase separation. A high DD of CH (95%) promoted complexation by increasing the available cationic groups. Rheology displayed that the maximum viscoelasticity for each factor was occurred at a MP/CH ratio of 1:1, pH 6.5 and 95% DD of CH due to the enhanced intermolecular interactions. Fourier transform infrared spectroscopy (FTIR) confirmed that the electrostatic interactions contributed to complex formation, while hydrogen bonds also participated in. This research provided great insight for understanding the interaction of water-soluble MP with CH to further exploit low-salt meat protein-based foods.

A192 CONSUMPTION OF FOOD LOWER IN TRYPTOPHAN IS ASSOCIATED WITH SIGNIFICANT ANXIETY IN PATIENTS WITH CELIAC DISEASE

BackgroundTryptophan, an essential amino acid found in many protein-based foods, has been involved in the pathogenesis of mood disorders and celiac disease (CeD). However, dietary tryptophan consumption has not been investigated in CeD.AimsTo estimate 1) differences in tryptophan content in food consumed in CeD patients compared to matched healthy controls (HC), and 2) whether consumption of tryptophan is associated with the presence of anxiety and depression in patients with CeD.MethodsThis prospective observational study examined adult patients with a diagnosis of CeD, based on positive specific serology and confirmed by duodenal biopsies, enrolled in the Celiac Registry at McMaster University. A group of sex matched HC were recruited from within the community. Participants completed several questionnaires to evaluate, gastrointestinal symptoms (GSRS), Anxiety and Depression (HADS), and dietary intake of tryptophan (Modified Food Frequency Questionnaire). In addition, CeD patients were assessed for celiac disease activity (CSI), gluten-free diet (GFD) adherence (CDAT) and nutritional status. HADs >11 denoted significant anxiety or depression. Cut-off for low vs high amount of tryptophan content in food was established based on the median tryptophan food content in the HC population.ResultsA total of 443 participants were enrolled in the study; 222 with CeD and 221 controls. The majority of participants were female (74.3%) and the adherence to the GFD was very good (Median CDAT=13; IQR 11–15). The CeD patients were older than HC (Median age, yrs. CD= 40 vs HC= 35; p<0.01). Patients with CeD consumed higher amount of tryptophan compared with HC (Median tryptophan g/day CeD=4.41 vs HC=3.31; p<0.01). There were 157 active CeD patients (CSI ≧ 30). There was no difference in tryptophan consumption between patients with and without active CeD (OR=1.021; 95%CI 0.86–1.21; p=0.88). There was no association between tryptophan consumption and gastrointestinal symptoms or depression scores. Fifteen % of the overall population and 18% of the CeD population had anxiety. There was an increased risk of anxiety in the overall population that consumed low amount of tryptophan (OR=1.87; 95%CI 1.01–3.11; p=0.04), and the risk was greater in the CeD population (OR=4.57; 95%CI 1.26–16.41; p<0.01).ConclusionsConsumption of food with lower amounts of tryptophan in patients with CeD is associated with significant anxiety, which may influence disease management. Future studies should evaluate whether increasing tryptophan in the diet compared to supplements improves outcomes in CeD population, especially in those with anxiety.Funding AgenciesNone

Tryptophan self-assembly yields cytotoxic nanofibers containing amyloid-mimicking and cross-seeding competent conformers.

Dietary consumption of Trp via protein-based foods is essential for the maintenance of crucial metabolic processes including the synthesis of proteins and several vital metabolites such as serotonin, melatonin, acetyl CoA, and NADP. However, the abnormal build-up of Trp is known to cause familial hypertryptophanemia and several brain-related medical complications. The molecular mechanism of the onset of such Trp-driven health issues is largely unknown. Here, we show that Trp, under the physiologically mimicked conditions of temperature and buffer, undergoes a concentration driven self-assembly process, yielding amyloid-mimicking nanofibers. Viable H-bonds, π-π interactions and hydrophobic contacts between optimally coordinated Trp molecules become important factors for the formation of a Trp nanoassembly that displays a hydrophobic exterior and a hydrophilic interior. Importantly, Trp nanofibers were found to possess high affinity for native proteins, and they act as cross-seeding competent conformers capable of nucleating amyloid formation in globular proteins including whey protein β-lactoglobulin and type II diabetes linked insulin hormone. Moreover, these amyloid mimicking Trp nanostructures showed toxic effects on neuroblastoma cells. Since the key symptoms in hypertryptophanemia such as behavioural defects and brain-damaging oxidative stress are also observed in amyloid related disorders, our findings on amyloid-like Trp-nanofibers may help in the mechanistic understanding of Trp-related complications and these findings are equally important for innovation in applied nanomaterials design and strategies.

Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin

The effects of different konjac glucomannan (KGM) concentrations (0.5%, 1.5%, 2.5%, 3.5%, 4.5%, w/w) on the thermal and microscopic properties of the frozen wheat gluten, glutenin and gliadin were investigated in this study. KGM exerted a positive effect on the denaturation temperature and denaturation enthalpy of frozen gluten and gliadin, while KGM decreased those of frozen glutenin. Such effects induced by KGM were resulted from the interaction between KGM and frozen wheat gluten, glutenin and gliadin. The underlying mechanism was discussed from the perspective of protein structure. Specifically, the addition of KGM increased the α-helix structure of frozen gluten and gliadin, while decreased the α-helix of frozen glutenin. Furthermore, β-turn of frozen gluten and gliadin presented a decreasing trend with increasing amount of KGM. Scanning electron microscopy confirmed that there was stronger interaction between wheat protein and KGM. These results provide fundamental knowledge for better application of KGM in frozen protein-based foods.

An efficient protein isolation process for use in Limnospira maxima: A biorefinery approach

With an increasing global population, the demand for protein will place unprecedented pressure on protein production worldwide. The full utilization of microalgae biomass as a nutrient source based on the biorefinery concept remains challenging, especially with regard to protein isolation and extraction. Herein, we report a strategy combining sodium hydroxide and urea to extract nearly 85.4 % of the total proteins from the defatted fraction of pellets in a single step, recovering approximately 76.8 % (weight yield) of the total Limnospira maxima biomass through the process. The content of essential amino acids and of total amino acids was 32.1 % and 39.2 %, respectively. Both of them showed high water solubility. When the pH was 7.0, the water solubility of PE-SA and PE-DPA was 88.4 % and 86.2 %, respectively. Moreover, the two end products (PE-SA and PE-DPA) have different characteristics, which might be used in different food formulations. For instance, the PE-SA fraction contains a pigment protein (C-phycocyanin) that may be exploited as a natural blue colorant in functional beverages. Meanwhile, the PE-DPA fraction has a higher protein content, making it a potential protein resource in nutritional supplements or other plant protein-based foods.

Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates.

Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract dilution analysis in combination with gas chromatography-mass spectrometry/olfactometry for identification, and by stable isotope dilution assays for quantification. A total of 30 aroma-active compounds for non-fermented and fermented samples were identified. The aroma profile of LPI fermented with Lactobacillus sakei ssp. carnosus was characterized as roasty and popcorn-like. Staphylococcus xylosus generated cheesy impressions, being in line with the fact that the main aroma compounds acetic acid, butanoic acid, and 2/3-methylbutanoic acid could be identified. Quantification of butanoic acid further confirmed these findings with the highest concentration of 140 mg/kg for LPI fermented with Staphylococcus xylosus. Our study provides insights into how fermentation utilizing different fermentative microbial strains, namely Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus alters the aroma profile of lupin protein isolates. This demonstrates the potential of shaping fermented protein-based foods via targeted microbiological refinement.

Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality

Fuzhu (or yuba), a popular Asian soy food, is a protein–lipid film isolated from soymilk surface through high-temperature incubation. The convection of soymilk during incubation is relevant to the formation and property of fuzhu. This study aims to clarify this hypothetical relation and highlight the manipulatable incubation factors for qualified fuzhu production. Hydrochloric acid and guar gum were applied to modify the rheological and thermophysical properties of soymilk, which resulted in a series of model soymilk that underwent various convection during incubation. Fuzhu films prepared from these model soymilks were evaluated for their compositions and visual and textural qualities. The relation between the properties of fuzhu and the convection mode of soymilk was discussed. Results demonstrated that the formation of fuzhu occurred when soymilk underwent time-dependent convection. Fuzhu became less tension-resistant and exhibited visual defects with the reduction of convection intensity. Moreover, factors including the viscosity, height, and temperature gradient of soymilk may be considered for the optimization of incubation. The outcome of the present study may support the innovations of fuzhu and other plant protein-based foods.

Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties.

Polyphenols may interact with protein via covalent bonds and non-covalent interactions, improving the structures and functional properties of the protein. The cross-linking between the polyphenol and protein is susceptible to salt (sodium chloride, NaCl) concentrations. Our study investigated the combined effects of quercetin (Q) and NaCl concentrations on wheat gliadin (G) structure and physicochemical properties. Q and NaCl addition resulted in a more compact protein microstructure. The improved foaming and emulsifying properties indicated that the modified G might be potent as a novel surface-active agent. Differential scanning calorimetry analysis indicated that Q protected the thermal stability from destruction at 50 and 200 mmol L-1 NaCl concentrations, with narrower protein denaturation peaks. Fourier transform infrared and the Raman spectral analyses showed the secondary structural and microenvironmental changes of G. NaCl addition imparted a rearrangement of hydrogen bonds in the polypeptide chain and the disorder of protein structure, whereas Q enhanced the transition from β-sheets and random coils to α-helices and β-turns, forming a more ordered structure. Moreover, the interaction between G and Q resulted in significant disulfide bridges conformational rearrangements in the protein. The results showed the benefits of natural food additives in food processing, which might have potential in improving the structure and physicochemical properties of protein-based foods. © 2020 Society of Chemical Industry.

Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection.

Tryptophan (TRP) is an essential amino acid which cannot be synthesized by humans and animals, but has to be supplied by exogenous sources, notably through the diet. The bulk of dietary TRP flows into the synthesis of body’s proteins, but the TRP metabolism also involves several biochemical reactions (i.e., serotonin and kynurenine pathways). Defects in the TRP transport mechanism or catabolism are related to a large number of clinical abnormalities. Therefore, dietary TRP intake is necessary not only for the body’s growth but also for most of the body’s metabolic functions. Among protein-based foods, milk proteins provide a relatively high amount of TRP. In this paper, a rapid chromatographic method for TRP determination in yoghurt, by ultra high performance liquid chromatography on a reversed-phase column with fluorescence detection (280 nm Ex; 360 nm Em), is provided. A linear gradient elution of acetonitrile in water allowed TRP analysis in 8.0 min. The limit of detection and limit of quantification of the method were 0.011 ng/µL and 0.029 ng/µL, respectively, using 5-methyl-l-tryptophan as the internal standard. The analytical method was successfully applied to commercial yoghurts from different animal species, and the TRP values ranged between 35.19 and 121.97 mg/100 g (goat and cow Greek type yoghurt, respectively).

The association between dietary patterns and nutritional status in community-dwelling older adults-the PEN-3S study.

Diet plays a key role in the ageing process. Despite this, little is known about the effect of dietary patterns on older adults' nutritional status. The main aim of this study was to analyse the association between a posteriori derived dietary patterns (DPs) and nutritional status among community dwellers aged ≥65. Cross-sectional study including a representative sample of the community-dwelling Portuguese population aged ≥65 (n = 849, mean age 74.1 years old). Data were collected through computer-assisted, face-to-face interviews. Dietary patterns were derived a posteriori based on two 24-h recalls by a latent class transition model. Nutritional status was assessed by the Mini Nutritional Assessment (MNA®) and measured body mass index (BMI). Associations were estimated by regression models. MNA score was reversed and log-transformed considering its skewed distribution. Two DPs were identified: 22.0% of the studied population followed a 'Protein-based foods' DP (highest consumption of legumes, meats and sweets), and 59.1% followed a 'Mediterranean' DP (highest consumption of vegetables, fruits, dairy, cereals/tubers, bread, fishery and olive oil). Moreover, 18.9% switched between those patterns ('In-between' DP). After adjustment, the 'Protein-based foods' DP was associated with better MNA score (EXP(β) = 0.716, 95% CI 0.533, 0.962), compared to the 'Mediterranean' DP, particularly for total energy intake up to 2200 kcal/day. No significant associations were found between DPs and BMI. A protein-based pattern is associated with lower malnutrition risk in older adults, when considering an adequate energy intake. This should be taken into account when designing and disseminating food-based guidelines for healthy ageing.

Keeping our staff in mind: Dietary results of a lifestyle intervention targeting mental health staff.

1) Describe the dietary intake of mental health staff within South Eastern Sydney Local Health District and 2) Evaluate the impact of an individualised staff lifestyle program on the following nutrition parameters; (i) energy, (ii) core food groups and (iii) discretionary foods. This was a pragmatic single-arm intervention study, conducted for all staff working in a public mental health service, in Sydney, Australia. A five-session individualised lifestyle intervention delivered over 5weeks incorporated nutritional counselling delivered by a dietitian. Participants were assessed at baseline, following the intervention, and at follow-up using diet history to assess dietary intake. Eighty-eight staff completed the dietary intervention and follow-up. An intake of core food groups significantly below national recommendations was reported for total vegetables (-1.75±0.14 serves, P<.001), fruit (-0.29±0.11 serves, P=.01), grains (-1.25±0.20 serves, P<.001) and dairy servings (-1.00±1.08 serves, P<.001), and protein-based foods were significantly above national recommendations (0.2±0.09 serves, P=.03). At completion of the program, energy from discretionary foods was reduced by 460kJ (95% CI -635 to -285, P<.001), and the serves of total vegetables (0.91 serves, 95% CI 0.59-1.22, P<.001) and dairy (0.31 serves, 95% CI 0.11-0.50, P<.001) were increased significantly. A workplace-based well-being program for staff working in the mental health setting coincided with dietary improvements. Mental health staff can act as positive role models for clients to promote developing positive physical health behaviours.

Oxidative stability of soy proteins: From ground soybeans to structured products

The production of soy protein-based foods requires multiple-step, intensive processing and storage of soy ingredients, which can increase the product’s susceptibility to oxidation. Therefore, we investigated the oxidative stability of soy protein-based products subjected to different relevant conditions or treatments: over storage of soy flours, over fractionation to yield soy protein isolate (SPI), and over subsequent thermomechanical processing to yield a model structured product. Soy flours were stable to lipid and protein oxidation over 250 days storage in chilled or ambient conditions. The fractionation process applied to make SPI did not increase substantially protein carbonylation, but increased surface-exposed hydrophobicity and decreased free thiols, compared to the starting defatted flour. Subsequent processing of hydrated SPI powder at 140 °C further increased protein carbonylation to a high extent. Therefore, we conclude that soy flours can be stable over long storage times, but processing to yield structured foods products promote protein oxidation.

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

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.