Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

Ivanova, Petya; Kalaydzhiev, Hristo; Dessev, Tzvetelin; Silva, Cristina L. M.; Rustad, Turid; Chalova, Vesela I.

doi:10.1007/s13197-018-3311-y

Cited by 28 publications

(11 citation statements)

References 34 publications

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“…Rapeseed meal (RM) is a by-product of rapeseed oil extraction and, due to a high protein content (34–45%), it is still widely applicable as an addition to livestock feed. The fibers and undesirable anti-nutritional compounds, such as glucosinolates, phytates, and isothiocyanates, present in RM generate limitations in its utilization as animal feed [ 16 , 17 ]. Therefore, anti-nutrient removal is crucial for allowing RM to be applied as a food additive or dietary supplement with possible health-promoting properties.…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Active Gelatin Films Loaded with Rapeseed Meal Extracts

et al. 2021

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The use of industrial waste as a material for the development of natural innovative and active packaging is economically and environmentally appealing. The aim of this study was to develop and characterize active gelatin films incorporating rapeseed oil industry waste. Water (RM-WE) and methanolic (RM-MWE) extracts of rapeseed meal (RM) were used as active agents in film formulations. The active films were produced by a casting technique. The physicochemical, mechanical, optical, morphological, radical scavenging, and antibacterial properties of the films were analyzed. The addition of RM-WE and RM-MWE in the concentrations range between 4 and 12% promoted an increase of Young’s modulus (YM) and radical scavenging properties of films investigated by the direct QUick, Easy, New, CHEap and Reproducible procedure using 2,2-diphenyl-1-picrylhydrazyl (QUENCHERDPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6- sulfonic acid) (QUENCHERABTS) radicals. The antibacterial properties of films were examined against five bacterial strains: E. coli, S. enterica, M. luteus, L. monocytogenes, and S. aureus. Additionally, color and opacity of the control and fortified films differed significantly. The gelatin films with RM extracts are resistant to the microbial spoilage and could be used to produce active packaging for food that is vulnerable to rancidity effects.

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Section: Introductionmentioning

confidence: 99%

Development and Characterization of Active Gelatin Films Loaded with Rapeseed Meal Extracts

et al. 2021

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“…Pumpkin seed flour was added at a concentration of 10 and 20 % of the total weight of the flour composition. In the process of studying the effect of protein isolates from rapeseed meal, an increase in the volume of baked semi-finished product by 140..155 % and a change in the microstructure of the dough were also observed [21].…”

Section: Discussion Of the Results Of The Study Of Indicators Of The Improved Shortcrust Semi-finished Product Based On Modified Functionmentioning

confidence: 99%

Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

Svidlo

Sobko

Karpenko

et al. 2021

EEJET

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The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes of structure formation of shortcrust dough was investigated. The quality indicators of finished flour confectionery products from shortcrust pastry based on model functional compositions (MFC) have been determined. It has been established that the introduction of ASF and WPCUV into the model functional compositions leads to an increase in the elasticity of the prototypes and to an increase in the resistance of the dough to mechanical stress. The closest in viscous-plastic characteristics to the control is a sample with a ratio of 96.2:2.0:1.8 of oat flour ECO:ASF:WPC-UV. For shortcrust pastry, the ratio 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV is optimal. When using the composition in a ratio of 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV, the adhesive stress of the dough masses decreased 2.2 times compared to the control. For the sample using ECO wheat germ, the adhesive stress of the dough masses decreased by 1.7 times compared to the control. The relationship of improved shortcrust pastry with oat flour ECO:ASF:WPC-UV in the ratio 96.2:2.2:1.6 with the surface (steel) is the smallest. The friability of a shortcrust semi-finished product with the introduction of MFC decreased by 3...5 %. On the contrary, the index of wetness increased with an increase in WPC-UV and ASF, which is explained by the significant content of protein substances and dietary fibers, which have a higher water-clay capacity. The study of the MFC influence on the processes of structure formation of shortcrust pastry makes it possible to significantly improve the functional and technological properties, nutritional and biological value of confectionery products.

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“…Alkaline extraction was found to have a lower yield when compared with enzyme and salt extractions. It was found that sesame seed protein fractions had better solubility with the addition of salts (salting in effect) due to the formation of a surface layer around proteins that improved the solvation (Ivanova & Chalova, 2018). According to a study, pH significantly affected the extraction of albumin proteins, whereas ionic strength had a more dominant impact than pH on extraction of the globulin fractions (Albe Slabi et al, 2020).…”

Section: Protein Extraction Yieldmentioning

confidence: 99%

Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples

Koysuren

Mazı

2021

Int J of Food Sci Tech

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Sesame seed is mostly utilised for its oil but also the waste of the oil processing; the seed meal has also significant potential to be used as an alternative protein source. In this study, the goal is to produce sesame seed protein by using three different techniques; alkaline, salt and enzyme-assisted extraction. A comprehensive physicochemical characterisation of the extracts was performed. Total and soluble protein contents, emulsification activity & emulsion stability, FTIR spectroscopy, hydration behaviour and gelling ability experiments by TD-NMR were conducted for all extracted proteins. Also, SDS-PAGE experiments were performed to observe the effect of extraction conditions on protein folding. Overall, the aqueous phase of enzyme-assisted extracted proteins (E-ACP) had the highest protein content and solubility, which resulted in other improved physicochemical properties. Salt extracted samples were 'salted-out', therefore, had poor physicochemical properties. TD-NMR experiments further confirmed the solubility and gelling ability results by measuring the change in the T 2 spin relaxation times. Additionally, FTIR spectroscopy confirmed the most critical peaks for the proteins; Amide I (C=O stretching) and Amide II (N-H bending). In summary, depending on the physicochemical property of interest, different extraction methods yielded proteins with different properties.

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Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

Cited by 28 publications

References 34 publications

Development and Characterization of Active Gelatin Films Loaded with Rapeseed Meal Extracts

Development and Characterization of Active Gelatin Films Loaded with Rapeseed Meal Extracts

Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples

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