Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method. / Rehder, Alina; Sulewska, Anna Maria; Markedal, Keld Ejdrup; Sørensen, Susanne; Sørensen, Jens Christian.

In: International Journal of Food Science and Technology, Vol. 52, No. 7, 2017, p. 1653-1659.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Rehder, A, Sulewska, AM, Markedal, KE, Sørensen, S & Sørensen, JC 2017, 'Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method', International Journal of Food Science and Technology, vol. 52, no. 7, pp. 1653-1659. https://doi.org/10.1111/ijfs.13446

APA

Rehder, A., Sulewska, A. M., Markedal, K. E., Sørensen, S., & Sørensen, J. C. (2017). Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method. International Journal of Food Science and Technology, 52(7), 1653-1659. https://doi.org/10.1111/ijfs.13446

Vancouver

Rehder A, Sulewska AM, Markedal KE, Sørensen S, Sørensen JC. Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method. International Journal of Food Science and Technology. 2017;52(7):1653-1659. https://doi.org/10.1111/ijfs.13446

Author

Rehder, Alina ; Sulewska, Anna Maria ; Markedal, Keld Ejdrup ; Sørensen, Susanne ; Sørensen, Jens Christian. / Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method. In: International Journal of Food Science and Technology. 2017 ; Vol. 52, No. 7. pp. 1653-1659.

Bibtex

@article{df396404e8b34e4eb514fd31bde9b34b,
title = "Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method",
abstract = "Pressed cake from rapeseed (Brassica napus L.) is a promising plant protein source not yet utilised for human consumption due to the presence of antinutrients such as glucosinolates. Protein solubility is a crucial parameter influencing the functionality and thereby the applicability of proteins as food ingredients. A novel cruciferin-rich rapeseed protein product was produced by an aqueous processing method in pilot plant scale. Intact glucosinolates were conserved by this procedure and largely removed from the protein products. Protein solubility in this product was examined when dispersed in 50 mm phosphate buffer, pH 8.0 with varying NaCl concentration (0-500 mm). Unexpectedly, a salting-out effect was observed of the globulin proteins, as 15.9 ± 0.6% protein was in solution at 500 mm added NaCl, whereas 21.5 ± 1.1% was solubilised without added NaCl; whether the observed effects originates from lipid and fibre constituents in the product remains to be resolved.",
keywords = "Colour, Crucifers, Food processing aspects, Glucosinolates, Lipids, Oilseed, Protein composition, Proteins, Solubility",
author = "Alina Rehder and Sulewska, {Anna Maria} and Markedal, {Keld Ejdrup} and Susanne S{\o}rensen and S{\o}rensen, {Jens Christian}",
year = "2017",
doi = "10.1111/ijfs.13446",
language = "English",
volume = "52",
pages = "1653--1659",
journal = "International Journal of Food Science and Technology",
issn = "1365-2621",
publisher = "Wiley-Blackwell",
number = "7",

}

RIS

TY - JOUR

T1 - Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method

AU - Rehder, Alina

AU - Sulewska, Anna Maria

AU - Markedal, Keld Ejdrup

AU - Sørensen, Susanne

AU - Sørensen, Jens Christian

PY - 2017

Y1 - 2017

N2 - Pressed cake from rapeseed (Brassica napus L.) is a promising plant protein source not yet utilised for human consumption due to the presence of antinutrients such as glucosinolates. Protein solubility is a crucial parameter influencing the functionality and thereby the applicability of proteins as food ingredients. A novel cruciferin-rich rapeseed protein product was produced by an aqueous processing method in pilot plant scale. Intact glucosinolates were conserved by this procedure and largely removed from the protein products. Protein solubility in this product was examined when dispersed in 50 mm phosphate buffer, pH 8.0 with varying NaCl concentration (0-500 mm). Unexpectedly, a salting-out effect was observed of the globulin proteins, as 15.9 ± 0.6% protein was in solution at 500 mm added NaCl, whereas 21.5 ± 1.1% was solubilised without added NaCl; whether the observed effects originates from lipid and fibre constituents in the product remains to be resolved.

AB - Pressed cake from rapeseed (Brassica napus L.) is a promising plant protein source not yet utilised for human consumption due to the presence of antinutrients such as glucosinolates. Protein solubility is a crucial parameter influencing the functionality and thereby the applicability of proteins as food ingredients. A novel cruciferin-rich rapeseed protein product was produced by an aqueous processing method in pilot plant scale. Intact glucosinolates were conserved by this procedure and largely removed from the protein products. Protein solubility in this product was examined when dispersed in 50 mm phosphate buffer, pH 8.0 with varying NaCl concentration (0-500 mm). Unexpectedly, a salting-out effect was observed of the globulin proteins, as 15.9 ± 0.6% protein was in solution at 500 mm added NaCl, whereas 21.5 ± 1.1% was solubilised without added NaCl; whether the observed effects originates from lipid and fibre constituents in the product remains to be resolved.

KW - Colour

KW - Crucifers

KW - Food processing aspects

KW - Glucosinolates

KW - Lipids

KW - Oilseed

KW - Protein composition

KW - Proteins

KW - Solubility

U2 - 10.1111/ijfs.13446

DO - 10.1111/ijfs.13446

M3 - Journal article

AN - SCOPUS:85018736183

VL - 52

SP - 1653

EP - 1659

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 1365-2621

IS - 7

ER -

ID: 178481244