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Functional properties of protein isolate and acid soluble protein-rich ingredient co-produced from ethanol-treated industrial rapeseed meal

dc.contributor.authorKalaydzhiev, Hristo
dc.contributor.authorIvanova, Petya
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorChalova, Vesela I.
dc.date.accessioned2019-05-21T15:43:39Z
dc.date.available2019-05-21T15:43:39Z
dc.date.issued2019
dc.description.abstractRapeseed meal is produced in large quantities as a by-product of vegetable oil production. To enhance the utility and profi tability 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKalaydzkiev, H., Ivanova, P., Silva, C. L. M., & Chalova, V. I. (2019). 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, 69(2), 129–136. https://doi.org/10.31883/pjfns-2019-0007pt_PT
dc.identifier.doi10.31883/pjfns-2019-0007pt_PT
dc.identifier.eid85065151437
dc.identifier.eissn2083-6007
dc.identifier.issn1230-0322
dc.identifier.urihttp://hdl.handle.net/10400.14/27672
dc.identifier.wos000483025200002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstitute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztynpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/
dc.subjectEthanol pre-treatmentpt_PT
dc.subjectRapeseed mealpt_PT
dc.subjectProtein isolatept_PT
dc.subjectAcid soluble proteinpt_PT
dc.subjectFunctional propertiespt_PT
dc.titleFunctional properties of protein isolate and acid soluble protein-rich ingredient co-produced from ethanol-treated industrial rapeseed mealpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage136
oaire.citation.issue2
oaire.citation.startPage129
oaire.citation.titlePolish Journal of Food and Nutrition Sciencespt_PT
oaire.citation.volume62
person.familyNameKalaydzhiev
person.familyNameIvanova
person.familyNameSilva
person.givenNameHristo
person.givenNamePetya
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-3589-4134
person.identifier.orcid0000-0002-0626-5435
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id57193390164
person.identifier.scopus-author-id7004605675
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb6f083bc-c7b3-4b0a-abb3-1227054fee75
relation.isAuthorOfPublication14adb3d6-e30c-4566-92c2-74535363e2eb
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery14adb3d6-e30c-4566-92c2-74535363e2eb

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