Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake
One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/678 |
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| author | Karolina Östbring Kajsa Nilsson Cecilia Ahlström Anna Fridolfsson Marilyn Rayner |
| author_facet | Karolina Östbring Kajsa Nilsson Cecilia Ahlström Anna Fridolfsson Marilyn Rayner |
| author_sort | Karolina Östbring |
| collection | DOAJ |
| description | One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties. |
| first_indexed | 2024-03-10T19:36:24Z |
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| id | doaj.art-314d3f6ab5fb4ec3a279de9258fe1793 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:36:24Z |
| publishDate | 2020-05-01 |
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| series | Foods |
| spelling | doaj.art-314d3f6ab5fb4ec3a279de9258fe17932023-11-20T01:38:40ZengMDPI AGFoods2304-81582020-05-019567810.3390/foods9050678Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-CakeKarolina Östbring0Kajsa Nilsson1Cecilia Ahlström2Anna Fridolfsson3Marilyn Rayner4Department of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, SwedenDepartment of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, SwedenDepartment of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, SwedenDepartment of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, SwedenDepartment of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, SwedenOne of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.https://www.mdpi.com/2304-8158/9/5/678rapeseed press cakeprotein recoveryemulsifying propertiesanti-oxidative properties |
| spellingShingle | Karolina Östbring Kajsa Nilsson Cecilia Ahlström Anna Fridolfsson Marilyn Rayner Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake Foods rapeseed press cake protein recovery emulsifying properties anti-oxidative properties |
| title | Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake |
| title_full | Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake |
| title_fullStr | Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake |
| title_full_unstemmed | Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake |
| title_short | Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake |
| title_sort | emulsifying and anti oxidative properties of proteins extracted from industrially cold pressed rapeseed press cake |
| topic | rapeseed press cake protein recovery emulsifying properties anti-oxidative properties |
| url | https://www.mdpi.com/2304-8158/9/5/678 |
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