Functional Propreties of Rapeseed Flours, Concentrates and Isolate

Abstract

The functional properties of rapeseed meal, flours, protein concentrates and isolate were evaluated in comparison with those of soybean. Generally, rapeseed products were lower in protein but higher in crude fiber and ash contents than the corresponding soybean flour, concentrate or isolate, Rapeseed flours were comparable to soybean flour in water absorption but showed much higher nitrogen solubility, fat absorption, oil emulsification, whippability and foam stability. The viscoamylograph curves for rapeseed flours were characterized by intermediate peak and high cold viscosities, but their gelation properties were poor. Unfortunately, flour from the low glucosinolate cultivar, Tower, contained 1.2 mg/g of glucosinolates, primarily oxazolidinethione, and only the detoxified concentrates and isolate would be safe for human consumption. Rapeseed concentrates and isolate showed excellent waterand fat-holding capacity and the isolate was high in oil emulsification and whipping characteristics. While superior to soybean products in most functional tests, the utilization of rapeseed products may be limited by green or brown colors in the aqueous slurries.

Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

“…Oil absorption in the defatted flour was lower to the data in the literature for soybean 130% (SOSULSKI, 1976) and 56% (SOSULSKI;McCURDY, 1987). On the other hand, the baru concentrate showed lower water absorption capacity since soybean concentrate reached the value of 331% (SOSULSKI, 1976). Oil capacity absorption was practically the same in both concentrates indicating that baru could substitute for soybean as a functional ingredient in products in which an increase in WAC and OAC is required.…”

“…Although the value of the functional properties may be quite variable, depending on the technique and conditions of the assays, it can be inferred that the performance of the proteins in the defatted baru flour was similar to that of soybean (223%, Sosulski (1976) and 175% increased to 60.5, 66.2, 66.8, and 65.5. Beans of the genetic lines ESAL 647, ESAL 654, ESAL 655, and ESAL 516 showed digestibility of 29.53, 26.17, 18.03 and 26.97, respectively (MESQUITA et al, 2007).…”

Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa)

“…Analisis karakteristik fisiko kimia bubuk sari kerandang meliputi kadar air (AOAC, 1990), bulk density (Jinapong dkk., 2008), kelarutan bubuk sari kerandang dalam berbagai variasi pH (Sudarmadji, 1996), water holding capacity (WHC) (Sosulski, 1976), dan fat holding capacity (FHC) (Sosulski, 1976), total fenolik dengan metode Folin-Ciocalteau (Radix dkk., 2009), aktivitas antioksidan bubuk sari kerandang dengan metode DPPH (Pyo dkk., 2005;Xu dan Chang, 2007;Wang dkk., 2009), isoflavon Genistein dengan HPLC (Georgetti dkk., 2007), protein larut air (Lowry dkk., 1951).…”

Preparation and characterization of protein isolate and biodiesel from garden cress seed

“…Water absorption (expressed as the amount of water retained by 100 g of protein) and fat absorption capacities (expressed as mL of oil absorbed by 100 g of protein) were estimated according to the procedure of Sosulski [30] and Sosulski [31], respectively. Emulsification capacity (mL oil/g protein at pH = 9) was determined as described by Beuchat [32].…”