Journal
FOOD CHEMISTRY
Volume 327, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126998
Keywords
Rapeseed protein isolates; Alkaline extraction and acid precipitation; pH regulation; Antinutritional factors; Functional properties; Simulative gastric digestion
Funding
- National Natural Science Foundation of China [31701524]
- Chengdu Technological Innovation Research and Development Project, China [2019-YF05-00965-SN]
- Major Science and Technology Project of Anhui Province, China [201903a06020024, 201903b06020007]
- Anhui Key Research and Development Program, China [201904a06020030]
- Fundamental Research Funds for the Central Universities, China [JZ2019YYPY0295]
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Cold-pressed rapeseed meal with high protein content (38.76% protein dry weight basis) was used to prepare rapeseed protein isolates (RPIs) by alkaline extraction (pH 8.0, 9.0, 10.0, 11.0, 12.0 and 13.0) and acid precipitation (pH 3.0, 3.5, 4.0, 4.5, 5.0 and 5.5). The protein with an intact structure and the highest yield (65.08%) was obtained at extraction pH 9.0 and precipitation pH 4.5, accompanied by the lowest D-amino acid content, the lightest colour and the lowest contents of glucosinolates (2.85 mmol/kg), phytic acid (1.05 mg/g) and sinapine (0.68 mg/g). Additionally, water/oil absorption, foaming and emulsifying capacities decreased with decreasing precipitation pH, while the solubility showed the reverse trend. During gastric simulation digestion, the a-polypeptide of cruciferin and napin in the RPIs showed digestive resistance. Overall, pH regulation might be an effective method to isolate high quality RPIs for use in the food processing industry.
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