We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Rapeseed protein preparation by salt extraction combined with ultrafiltration and its functional properties.
- Authors
MEI Yuqi; ZHENG Jianxin; YANG Yunyi; WAN Zhili; YANG Xiaoquan
- Abstract
Microwave-- hot pressing and low-temperature cold pressing rapeseed meal were used as raw materials, protein was extracted by salt-dissolution combined with ultrafiltration, and extracted rapeseed protein's functional characteristics were studied. The results showed that the protein extraction rate of microwave-hot pressed rapeseed meal was about 30% lower than that of the cold pressed rapeseed meal. Electrophoretic analysis showed that the globulin was almost not extracted from the microwave-hot pressed meal. According to the protein extraction results of the two raw materials, the final salt extraction conditions were: extraction time 1h, extraction pH 5.53, solid-liquid ratio 1:8, NaCl concentration 3 wt%. Ultrafiltration could effectively remove phytic acid, total phenol and other anti-nutritional factors and improve purity of the protein, but it also reduced the protein recovery to a certain extent. The protein extracted by ultrafiltration technology combined with salt-dissolution extraction had good solubility, thermal stability and oil retention. The study provides technical support for expanding the application of rapeseed protein in the field of plant protein-based RTD supplements and meat alternatives.
- Subjects
RAPESEED; ULTRAFILTRATION; PHYTIC acid; PROTEINS; MEAT alternatives; PLANT proteins
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p1
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.001