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标题：The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake
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作者：Karolina Östbring ; Emma Malmqvist ; Kajsa Nilsson 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：1
页码：19-32
DOI：10.3390/foods9010019
出版社：MDPI Publishing
摘要：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.
关键词：rapeseed press cake; plant proteins; protein recovery; emulsifying properties rapeseed press cake ; plant proteins ; protein recovery ; emulsifying properties