The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake

The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake

Rapeseed is the second most cultivated oilseed after soybean and is mainly used to produce vegetable oil. The by-product rapeseed press cake is rich in high-quality proteins, thus having the possibility of becoming a new plant protein food source. This study aimed to investigate how the precipitatio...

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Bibliographic Details
Main Authors: Cecilia Ahlström, Johan Thuvander, Marilyn Rayner, María Matos, Gemma Gutiérrez, Karolina Östbring
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Molecules
Subjects:
rapeseed press cake
protein extraction
protein recovery
plant proteins
emulsion stability
Online Access:https://www.mdpi.com/1420-3049/27/9/2957

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