Rapeseed: Constituents and protein products Part I. Composition and properties of proteins and glucosinolates

Mieth, G.; Schwenke, K. D.; Raab, B.; Brückner, J.

doi:10.1002/food.19830270713

Cited by 23 publications

(14 citation statements)

References 174 publications

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“…Napin is composed of two polypeptide chains with molecular weights of 9 and 4 kDa, linked by disulfide D105, page 5 of 9 bonds. Cruciferin is consisted of 6 subunits and each subunit contains smaller units (polypeptide chains) with molecular weights in the range of 18.5 to 31.2 kDa, linked by disulfide bonds (Schwenke et al, 1973;Schwenke et al, 1983;Mieth et al, 1983;Schwenke, 1990). Based on the SDS-PAGE assay the both storage proteins were observed in the produced protein product concerning the detected bands with molecular weights of 31-29, 24-21 kDa for cruciferin polypeptide chains and 9-4 kDa for napin polypeptide chains.…”

Section: Protein Profilementioning

confidence: 99%

Rapeseed use in aquaculture

Adem

Tressel

Pudel

et al. 2014

OCL

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-The main problem of the aquaculture sector is the provision of suitable and sufficient fish feed, because the most important protein source in aquaculture, the fish meal, is a limited resource. Due to their high nutritional value the rapeseed proteins have great potential as an alternative protein source for the fish nutrition. Therefore, the aim of this work is to develop a manufacturing process of high quality rapeseed protein concentrates, which can replace the limited marine resource. For this purpose, small pilot scale processing procedures were performed to produce a rapeseed protein concentrate (RPC). The meal for protein extraction was prepared by gentle meal processing. Rapeseed protein fractions were prepared by an aqueous extraction procedure. The obtained protein solution is further purified and then dried. The investigated rapeseed protein extraction process provides RPC with high nutritional value and low levels of antinutritional factors. From the nutritional point of view the produced RPC can be compared with the fishmeal. Its amino acid profile reflects the amino acid demands of fish. The obtained RPC was utilized for experimental setups of fish meal replacement in diets for rainbow trout, turbot, common carp and wels catfish. Experimental results from the conducted feeding trials demonstrate an enormous potential of RPC as protein source in aquafeeds. The highest fishmeal replacement level (up to 100%) was observed in the feeding trials with rainbow trout. Therefore, especially in the nutrition of rainbow trout, RPC was identified as an excellent fishmeal alternative.

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Section: Protein Profilementioning

confidence: 99%

Rapeseed use in aquaculture

Adem

Tressel

Pudel

et al. 2014

OCL

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“…The most abundant constituents of the secondary plant metabolites in rapeseed are phenolic compounds including tannins, as well as glucosinolates and phytic acid. Altogether, these secondary plant metabolites are known to reduce the nutritive quality of rapeseed flours and impair their functional and sensory characteristics (Jones, 1979;Mieth et al, 1983;Harland and Morris, 1995;Shahidi et al, 1997;Porres et al, 2001). Phenolic acids and tannins constitute to approximately 50% of these compounds being located in the hulls.…”

Section: Introductionmentioning

confidence: 99%

“…Phenolic acids and tannins constitute to approximately 50% of these compounds being located in the hulls. Phenolic compounds, for instance, cause a bitter and astringent after-taste along with a dark color of the products (Synge, 1975;Sosulski, 1979;Naczk et al, 1986), as they are able to form irreversible complexes with proteins (Mieth et al, 1983;Naczk and Shahidi, 1989). Sinapic acid and its derivatives like sinapine comprise app.…”

Section: Introductionmentioning

confidence: 99%

Rapeseed proteins – Production methods and possible application ranges

Haar

Müller

Bader-Mittermaier

et al. 2014

OCL

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The worldwide increasing demand in proteins for human nutrition and animal feeding leads to a growing interest in novel protein sources. Therefore, rapeseed as an established raw material for the production of edible oils could be a promising alternative, as large amounts of press cakes and residues of oil extraction are available. Integrated fractionizing processes for simultaneous oil and protein isolation using aqueous-alcoholic extraction or adsorption techniques open many opportunities for new protein ingredients from rapeseed. The present manuscript compares two strategies to identify a suitable process for achieving highly functional ingredients for the use in food applications such as sausages, bakery products or mayonnaise. One process was based on hulling of the rapeseed kernels followed by an aqueous-alcoholic-extraction of the de-oiled flour. Based on this process, protein ingredients with about 60% protein content, but only poor functional properties could be produced. The application concentration of this ingredient was limited to 2%, because of oily and strawy off-flavors. Isolates with protein contents higher than 90% and improved sensory and functional properties could be achieved with an aqueous extraction followed by adsorption of secondary plant metabolites on specific resins and an ultrafiltration of the aqueous extract. This process enables the production of protein isolates with reduced off-flavors and optimized functional profiles. In several food applications a very promising utilization potential of these ingredients could be confirmed. Keywords: Food ingredients / plant protein / rapeseed / extraction / techno-functional properties Résumé-Protéines de colza : méthodes de production et champs d'application potentiels. La demande mondiale croissante en protéines destinées à l'alimentation humaine et animale génère un intérêt grandissant pour les nouvelles sources de protéines. Aussi, la graine de colza, en tant que matière première utilisée de longue date pour la production d'huiles comestibles, pourrait représenter une alternative prometteuse, puisque de grandes quantités de tourteaux et de résidus d'extraction de l'huile sont disponibles. Les process de fractionnement intégré pour isoler simultanément l'huile et la protéine, utilisant l'extraction hydro-alcoolique ou des techniques d'adsorption, ouvrent de nombreuses opportunités pour des nouveaux ingrédients protéiques issus de la graine de colza. Le manuscrit présenté compare deux stratégies d'identification d'un procédé approprié permettant de réaliser des ingrédients fortement fonctionnels pour des applications alimentaires comme les saucisses, les produits de boulangerie ou la mayonnaise. Un process est basé sur le dépelliculage de graines de colza suivi par une extraction hydro-alcoolique de la farine d'huile. Avec ce procédé, des ingrédients protéinés présentant une teneur en protéines d'environ 60 %, mais des propriétés fonctionnelles réduites, pourraient être produits. La concentration d'application de cet ingrédient a été limi...

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“…The low molecular weight basic albumin fraction is a main storage protein, aldng with the 12 S globulin in rapeseed (Bhatty et al 1969;Lonnerdal and Janson 1972;Schwenke et al 1973;Mieth et al 1983). It comprises a group of homologous proteins with molecular weights of about 14,000 g/mol, composed of a smaller and a larger disulfide-bridged polypeptides (Lonnerdal and Janson 1972;Crouch et al 1983).…”

Section: Introductionmentioning

confidence: 99%

Modification of the Low-Molecular Weight Basic Albumin Fraction From Rapeseed (Brassica Napus L.) by Acetylation Part 1. Chemical and Physicochemical Aspects

Schwenke

Raab

Pähtz

et al. 1989

J Food Biochemistry

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The chemical and physicochemical changes of the low‐molecular weight basic albumin fraction from rapeseed, as a function of degree of acetylation, were studied using amino and ester groups analyses, PAGE electrophoresis, isoelectric focusing, viscometry, circular dichroism and fluorescence spectroscopy. The surface hydrophobicity was evaluated by means of the ANS fluorescence probe technique. The protein was readily acetylated at the amino groups by addition of acetic anhydride. Acetylation of amino acid hydroxyl groups was significantly slower and proceeded in the presence of an excess of the reagent after the amino groups had already been blocked. Acetylation resulted in protein species with isoelectric points at pH 7.6, 6.6, 5.95 and 5.4. The intrinsic viscosity of the native protein fraction dropped from 0.159 dlg−1 to 0.038 dlg−1 at a moderate degree of modification. The secondary structure of the protein, characterized by a content of 40–45% helix conformation, was not significantly influenced by acetylation. Modification did not result in wavelength shifts of the peaks in the near ultraviolet CD and fluorescence spectra. However, the negative ellipticities in the 250–270 nm region of the CD spectrum increased markedly with increasing degree of acetylation. The surface hydrophobicity increased linearly with the amount of acetyl groups introduced into the protein.

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Rapeseed: Constituents and protein products Part I. Composition and properties of proteins and glucosinolates

Cited by 23 publications

References 174 publications

Rapeseed use in aquaculture

Rapeseed use in aquaculture

Rapeseed proteins – Production methods and possible application ranges

Modification of the Low-Molecular Weight Basic Albumin Fraction From Rapeseed (Brassica Napus L.) by Acetylation Part 1. Chemical and Physicochemical Aspects

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