Chemical composition,functional properties,and bioactivities of rapeseed protein isolates |
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Authors: | Yumiko Yoshie-Stark Yoshiko Wada Andreas Wäsche |
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Affiliation: | 1. Department of Process Engineering, Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany;2. Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan;3. Department of Environmental and Natural Resource Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan |
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Abstract: | In order to utilize rapeseed protein from oil industry waste for food applications, rapeseeds were pretreated to remove the oil using hexane. Two protein isolates were prepared, one by precipitation at controlled pH and the other by ultrafiltration. The precipitated and ultrafiltered protein isolates, respectively, contained 70.8% and 98.7% protein. The ultrafiltered protein isolate had a better emulsification capacity than had whole egg. The ultrafiltered protein isolate had a protein solubility of 52.5–97.2% in the range pH 3–9, whilst the maximum protein solubility of the precipitated protein isolate was 26.4% in the pH range 7–9. There were no significant differences between the precipitated and ultrafiltered protein isolates regarding their angiotensin converting enzyme inhibition are their bile acid-binding capacity. Their bile acid-binding capacity and angiotensin converting enzyme inhibition capacities were lower than of those de-oiled soybean. They showed stronger DPPH radical-scavenging activity than did de-oiled soybean. |
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Keywords: | Brassica napus Protein isolate Functional properties ACE inhibition Bile acid-binding DPPH radical-scavenging activity |
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