Nitrogen Solubility as a Means of Estimating the Gross Protein Value of Rapeseed Meal

Anwar, A.; Clandinin, D. R.

doi:10.3382/ps.0500135

Cited by 6 publications

(1 citation statement)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In most previously published studies, significantly lower protein solubility at pH 9.0 (50-60%) has been reported 43,46,91,92 . This considerable difference is most likely related to the defatting process that was applied, inducing extensive protein-protein and protein-phenol interactions that decrease protein solubility 43,44,46,93,94 . Indeed, in a different study on the effect of defatting on protein extraction yields, proteins extracted from cold-pressed rapeseed meal had a solubility of 65% at pH 9.0, which reduced to 15% when the meal was pre-pressed and toasted in the defatting procedure 46 .…”

Section: Physicochemical Characterization Of Rapeseed Proteinsmentioning

confidence: 99%

Versatile ingredients from rapeseeds for structuring plant-based soft materials

Ntone

View full text Add to dashboard Cite

Oilseeds represent a sustainable source of oils and proteins that can replace those of animal origin. However, the extraction of oil and proteins from oilseeds currently requires multiple steps and is plagued by undesired reactions occurring during the extraction, which limits valorization. In this paper, we describe a successful method for the simple simultaneous extraction of proteins and oil (as intact oleosomes). Non-defatted dehulled rapeseeds served as oilseed model. First, an aqueous extraction step at pH 9.0 was performed resulting in a protein-oleosome extract, with extraction yields of 78.8 ± 0.2 wt% and 82.8 ± 0.4 wt% of proteins and oleosomes, respectively. Further separation resulted in a protein-rich and an oleosome-rich mixture. The oleosomes were recovered as high oil volume oil-in-water emulsion, while simple filtration of the protein-rich mixture led to a highly soluble (81.4 ± 1.9 wt%) protein concentrate. Following this extraction method, complexation between proteins and phenolic compounds was prevented, a clear advantage over the existing methods. These findings emphasize the importance of designing new processes for the extraction of oilseed proteins and oleosomes that could initiate their use in food systems.

show abstract