Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions

被引:34
作者
Rommi, Katariina [1 ]
Ercili-Cura, Dilek [1 ]
Hakala, Terhi K. [1 ]
Nordlund, Emilia [1 ]
Poutanen, Kaisa [1 ]
Lantto, Raija [1 ]
机构
[1] VTT Tech Res Ctr Finland Ltd, FI-02044 Espoo, Finland
基金
芬兰科学院;
关键词
pectinase treatment; protein extraction; isoelectric precipitation; protein solubility; anionic carbohydrates; CANOLA-MEAL; EMULSIFYING PROPERTIES; FUNCTIONAL-PROPERTIES; CHEMICAL-COMPOSITION; SOLUBILITY; CRUCIFERIN; STABILIZATION; NAPIN; SEED;
D O I
10.1021/acs.jafc.5b01077
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Pectinase treatment was used to facilitate protein recovery from defatted rapeseed (Brassica rapa) cold-pressing residue in water-lean conditions and without pH adjustment. Effect of extraction pH on protein yield and physiochemical properties of the protein concentrates was assessed. Enzymatic hydrolysis of carbohydrates was feasible, at high (40%) solid content and improved protein recovery at pH 6. Comparable protein yields (40-41% of total protein) from enzyme-aided water extraction (pH 6) and nonenzymatic alkaline extraction (pH10) at 10% solid content suggested that after enzymatic treatment, rapeseed protein could be extracted without exposure to alkali: However, water extraction required dilute conditions, whereas alkaline extraction was feasible also at 20% solid content. The water extracts possessed better protein solubility, higher zeta-potential, and smaller particle size than isoelectric precipitates from alkaline extraction, indicating higher dispersion stability. This is suggested to be mediated by electrostatic interactions between proteins and pectic carbohydrates in the water extracts.
引用
收藏
页码:2997 / 3003
页数:7
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