Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal
Rapeseed meal is produced in large quantities as a by-product of vegetable oil production. To enhance the utility and profitability of the rapeseed meal, it was treated with ethanol and used for concomitant preparation of two protein-rich ingredients, namely protein isolate (PI) and acid soluble pro...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-03-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/,100567,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832573616195108864 |
|---|---|
| author | Hristo Kalaydzhiev Petya Ivanova Cristina L. M. Silva Vesela I. Chalova |
| author_facet | Hristo Kalaydzhiev Petya Ivanova Cristina L. M. Silva Vesela I. Chalova |
| author_sort | Hristo Kalaydzhiev |
| collection | DOAJ |
| description | Rapeseed meal is produced in large quantities as a by-product of vegetable oil production. To enhance the utility and profitability of the rapeseed meal, it was treated with ethanol and used for concomitant preparation of two protein-rich ingredients, namely protein isolate (PI) and acid soluble protein (ASP). Their functional properties were evaluated in response to two boundary concentrations of NaCl (0.03 and 0.25 mol/L) in a wide pH range (2 to 10). The PI exhibited the lowest protein solubility at isolectric point (pH 4.5) which increased both at lower and higher pH. In contrast, ASP exhibited high protein solubility (>70%) which was negligibly influenced by pH. The addition of 0.03 mol/L NaCl increased its protein solubility to almost 100% at acidic pH. The water holding capacity of PI was positively influenced by the addition of 0.25 mol/L NaCl. The ASP did not exhibit any capacity to hold water but demonstrated higher ability to absorb oil compared to the PI. Both ingredients exhibited different thermal stability in response to salt addition at pH 7 and 8. PI and ASP exhibited completely different pattern of emulsion stability as influenced by pH. While the stability of PI emulsions was close to 100% and only negligibly affected by pH, the ASP emulsion stability significantly varied in response to pH variation. The concomitant production of PI and ASP resulted in products with distinctive techno-functional properties, which makes them suitable for different applications as additives in the formulation of new food products. |
| format | Article |
| id | doaj-art-4a00f8ef31ee4756877b60bd706ac42b |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-4a00f8ef31ee4756877b60bd706ac42b2025-02-02T03:35:46ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-03-0169212913610.31883/pjfns-2019-0007100567Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed MealHristo Kalaydzhiev0Petya Ivanova1Cristina L. M. Silva2Vesela I. Chalova3Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, Plovdiv 4002, BulgariaDepartment of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, Plovdiv 4002, BulgariaUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, PortugalDepartment of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, Plovdiv 4002, BulgariaRapeseed meal is produced in large quantities as a by-product of vegetable oil production. To enhance the utility and profitability of the rapeseed meal, it was treated with ethanol and used for concomitant preparation of two protein-rich ingredients, namely protein isolate (PI) and acid soluble protein (ASP). Their functional properties were evaluated in response to two boundary concentrations of NaCl (0.03 and 0.25 mol/L) in a wide pH range (2 to 10). The PI exhibited the lowest protein solubility at isolectric point (pH 4.5) which increased both at lower and higher pH. In contrast, ASP exhibited high protein solubility (>70%) which was negligibly influenced by pH. The addition of 0.03 mol/L NaCl increased its protein solubility to almost 100% at acidic pH. The water holding capacity of PI was positively influenced by the addition of 0.25 mol/L NaCl. The ASP did not exhibit any capacity to hold water but demonstrated higher ability to absorb oil compared to the PI. Both ingredients exhibited different thermal stability in response to salt addition at pH 7 and 8. PI and ASP exhibited completely different pattern of emulsion stability as influenced by pH. While the stability of PI emulsions was close to 100% and only negligibly affected by pH, the ASP emulsion stability significantly varied in response to pH variation. The concomitant production of PI and ASP resulted in products with distinctive techno-functional properties, which makes them suitable for different applications as additives in the formulation of new food products.http://www.journalssystem.com/pjfns/,100567,0,2.htmlethanol pre-treatmentrapeseed mealprotein isolateacid soluble proteinfunctional properties |
| spellingShingle | Hristo Kalaydzhiev Petya Ivanova Cristina L. M. Silva Vesela I. Chalova Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal Polish Journal of Food and Nutrition Sciences ethanol pre-treatment rapeseed meal protein isolate acid soluble protein functional properties |
| title | Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal |
| title_full | Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal |
| title_fullStr | Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal |
| title_full_unstemmed | Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal |
| title_short | Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal |
| title_sort | functional properties of protein isolate and acid soluble protein rich ingredient co produced from ethanol treated industrial rapeseed meal |
| topic | ethanol pre-treatment rapeseed meal protein isolate acid soluble protein functional properties |
| url | http://www.journalssystem.com/pjfns/,100567,0,2.html |
| work_keys_str_mv | AT hristokalaydzhiev functionalpropertiesofproteinisolateandacidsolubleproteinrichingredientcoproducedfromethanoltreatedindustrialrapeseedmeal AT petyaivanova functionalpropertiesofproteinisolateandacidsolubleproteinrichingredientcoproducedfromethanoltreatedindustrialrapeseedmeal AT cristinalmsilva functionalpropertiesofproteinisolateandacidsolubleproteinrichingredientcoproducedfromethanoltreatedindustrialrapeseedmeal AT veselaichalova functionalpropertiesofproteinisolateandacidsolubleproteinrichingredientcoproducedfromethanoltreatedindustrialrapeseedmeal |