The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake
The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content w...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/1/19 |
| _version_ | 1818037171269926912 |
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| author | Karolina Östbring Emma Malmqvist Kajsa Nilsson Ia Rosenlind Marilyn Rayner |
| author_facet | Karolina Östbring Emma Malmqvist Kajsa Nilsson Ia Rosenlind Marilyn Rayner |
| author_sort | Karolina Östbring |
| collection | DOAJ |
| description | The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content with the potential for incorporation into new plant protein-based foods. Protein was recovered from press cakes generated from different oil pressing processes. Industrially cold-pressed, hot-pressed, and solvent-extracted rapeseed press cake and the effect of heat treatment in the recovery process was assessed. Protein recovery yield, protein concentration and emulsifying properties were analyzed. Cold-pressed rapeseed press cake (RPC) recovered in the absence of heat, yielded the highest protein recovery (45%) followed by hot-pressed rapeseed meal (RM) (26%) and solvent-extracted RM (5%). Exposure to heat during recovery significantly reduced the yield for cold-pressed RPC but no difference was found for hot-pressed RM. The protein recovery yield was improved for solvent-extracted RM when heat was applied in the recovery process. The ability to stabilize emulsions was highest for protein recovered from cold-pressed RPC, followed by hot-pressed RM and solvent-extracted RM, and was in the same range as commercial emulsifying agents. Heat treatment during recovery significantly reduced the emulsifying properties for all pressing methods examined. This study suggests that cold-pressed rapeseed press cake without heat in the recovery process could be a successful strategy for an efficient recovery of rapeseed protein with good emulsifying properties. |
| first_indexed | 2024-12-10T07:22:36Z |
| format | Article |
| id | doaj.art-3ed66d65063348aea662044437a59f5c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-10T07:22:36Z |
| publishDate | 2019-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3ed66d65063348aea662044437a59f5c2022-12-22T01:57:47ZengMDPI AGFoods2304-81582019-12-01911910.3390/foods9010019foods9010019The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press CakeKarolina Östbring0Emma Malmqvist1Kajsa Nilsson2Ia Rosenlind3Marilyn 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, SwedenThe agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content with the potential for incorporation into new plant protein-based foods. Protein was recovered from press cakes generated from different oil pressing processes. Industrially cold-pressed, hot-pressed, and solvent-extracted rapeseed press cake and the effect of heat treatment in the recovery process was assessed. Protein recovery yield, protein concentration and emulsifying properties were analyzed. Cold-pressed rapeseed press cake (RPC) recovered in the absence of heat, yielded the highest protein recovery (45%) followed by hot-pressed rapeseed meal (RM) (26%) and solvent-extracted RM (5%). Exposure to heat during recovery significantly reduced the yield for cold-pressed RPC but no difference was found for hot-pressed RM. The protein recovery yield was improved for solvent-extracted RM when heat was applied in the recovery process. The ability to stabilize emulsions was highest for protein recovered from cold-pressed RPC, followed by hot-pressed RM and solvent-extracted RM, and was in the same range as commercial emulsifying agents. Heat treatment during recovery significantly reduced the emulsifying properties for all pressing methods examined. This study suggests that cold-pressed rapeseed press cake without heat in the recovery process could be a successful strategy for an efficient recovery of rapeseed protein with good emulsifying properties.https://www.mdpi.com/2304-8158/9/1/19rapeseed press cakeplant proteinsprotein recoveryemulsifying properties |
| spellingShingle | Karolina Östbring Emma Malmqvist Kajsa Nilsson Ia Rosenlind Marilyn Rayner The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake Foods rapeseed press cake plant proteins protein recovery emulsifying properties |
| title | The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake |
| title_full | The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake |
| title_fullStr | The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake |
| title_full_unstemmed | The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake |
| title_short | The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake |
| title_sort | effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake |
| topic | rapeseed press cake plant proteins protein recovery emulsifying properties |
| url | https://www.mdpi.com/2304-8158/9/1/19 |
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