Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sources of Materials and Chemicals
2.2. Protein Extraction and Recovery from Cold-Pressed Rapeseed Press-Cake
2.3. Dry Matter Analysis and Protein Content
2.4. Emulsifying Properties of Emulsions Stabilized by Rapeseed Proteins
2.4.1. Preparation of Emulsions
2.4.2. Particle Size Analysis of Emulsions
2.4.3. Emulsion Stability during Storage
2.5. Oxidative Stability of Emulsions
2.6. Statistical Analysis
3. Results and Discussion
3.1. Effect of Alkali pH on Protein Yield
3.2. Emulsifying Properties
3.2.1. Function of Protein Concentration and Extraction pH
3.2.2. Comparison with Other Emulsifiers during Storage
3.3. Oxidative Stability
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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pH 9 | pH 10 | pH 11 | pH 12 | ||
---|---|---|---|---|---|
Centrifugation After Meal Extraction | Liquid phase | ||||
Mass (g) | 360 ± 1 a | 370 ± 4 b | 370 ± 1 b | 370 ± 1 b | |
Dry Matter (g) | 18 ± 0 a | 20 ± 1 b | 21 ± 0 b | 22 ± 1 c | |
Protein (g) | 7.2 ± 0.3 a | 8.5 ± 0.2 b | 9.5 ± 0.1 c | 10 ± 0.2 d | |
Protein Yield (% of Starting Material) | 51 ± 0 a | 60 ± 0 b | 66 ± 0 c | 72 ± 0 d | |
Solid-Phase | |||||
Mass (g) | 134 ± 1 a | 126 ± 2 b | 129 ± 1 b | 129 ± 1 b | |
Dry Matter (g) | 27 ± 0 a | 25 ± 1 b | 25 ± 0 b | 23 ± 1 c | |
Protein (g) | 7.0 ± 0.3 a | 5.7 ± 0.2 b | 4.8 ± 0.1 c | 4.0 ± 0.2 d | |
Protein Yield (% of Starting Material) | 49 ± 0 a | 40 ± 0 b | 34 ± 0 c | 28 ± 0 d | |
Protein Precipitation After pH Adjustment | Supernatant | ||||
Mass (g) | 330 ± 1 a | 330 ± 4 a | 320 ± 1 b | 300 ± 2 c | |
Dry Matter (g) | 12 ± 0 a | 12 ± 1 a | 9.5 ± 0.4 b | 8.9 ± 0.8 b | |
Protein (g) | 4.5 ± 0.3 a | 4.5 ± 0.1 ab | 3.8 ± 0.2 b | 2.6 ± 0.2 c | |
Protein Yield (% of Starting Material) | 32 ± 0 a | 31 ± 0 ab | 26 ± 0 b | 18 ± 0 c | |
Precipitate | |||||
Mass (g) | 29 ± 1 a | 38 ± 1 b | 52 ± 2 c | 74 ± 3 d | |
Dry Matter (g) | 6.1 ± 0 a | 8.4 ± 0.1 b | 11 ± 0 c | 13 ± 0 d | |
Protein (g) | 2.7 ± 0.0 a | 4.1 ± 0.1 b | 5.7 ± 0.2 c | 7.7 ± 0.3 d | |
Protein Yield (% of Starting Material) | 19 ± 0 a | 29 ± 0 b | 40 ± 0 c | 54 ± 0 d |
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Östbring, K.; Nilsson, K.; Ahlström, C.; Fridolfsson, A.; Rayner, M. Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake. Foods 2020, 9, 678. https://doi.org/10.3390/foods9050678
Östbring K, Nilsson K, Ahlström C, Fridolfsson A, Rayner M. Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake. Foods. 2020; 9(5):678. https://doi.org/10.3390/foods9050678
Chicago/Turabian StyleÖstbring, Karolina, Kajsa Nilsson, Cecilia Ahlström, Anna Fridolfsson, and Marilyn Rayner. 2020. "Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake" Foods 9, no. 5: 678. https://doi.org/10.3390/foods9050678