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Enhanced solubility of rapeseed meal protein isolates prepared by sequential isoelectric precipitation

2020Journal article Open access
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dc.contributor.authorKalaydzhiev, Hristo
dc.contributor.authorGeorgiev, Radoslav
dc.contributor.authorIvanova, Petya
dc.contributor.authorStoyanova, Magdalena
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorChalova, Vesela I.
dc.date.accessioned2020-06-30T16:28:07Z
dc.date.available2020-06-30T16:28:07Z
dc.date.issued2020
dc.description.abstractThe solubility of plant protein isolates is a key determinant of their potential application. Two protein isolates (PI) from ethanol-treated industrial rapeseed meal, PI10.5–2.5 and PI2.5–8.5, were prepared by sequential isoelectric precipitation of alkali-extracted proteins (pH 12) starting from pH 10.5 to 2.5 or from pH 2.5 to 8.5, respectively. Biochemical analyses revealed that PI2.5–8.5 contained a higher amount of crude protein (72.84%) than PI10.5–2.5 (68.67%). In the same protein isolate, the level of total phenols (0.71%) was almost two-fold higher than that in PI10.5–2.5 (0.42%). No glucosinolates were established in both protein isolates. SDS-PAGE analysis demonstrated that PI10.5–2.5 contained 10 to 15 kDa protein fractions in a relatively higher amount, while PI2.5–8.5 was enriched in 18 to 29 kDa protein fractions. PI10.5–2.5 exhibited high solubility, varying from 41.74% at pH 4.5 to 65.13% at pH 6.5, while PI2.5–8.5 was almost two-fold less soluble under the same conditions. Up to pH 5.5, the addition of NaCl at 0.03 and 0.25 M diminished the solubility of PI2.5–8.5, while the solubility of PI10.5–2.5 was increased. The supplementation of PI10.5–2.5 with 0.25 M NaCl enhanced the protein solubility to 56.11% at pH 4.5 and 94.26% at pH 6.5. The addition of 0.03 M NaCl also increased the solubility of this protein isolate but to a lower extent. Overall, the approach for sequential precipitation of proteins influenced the biochemical characteristics, protein fractional profile and solubility of prepared protein isolates.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKalaydzhiev, H., Georgiev, R., Ivanova, P., Stoyanova, M., Silva, C. L., & Chalova, V. I. (2020). Enhanced solubility of rapeseed meal protein isolates prepared by sequential isoelectric precipitation. Foods, 9(6), art.n.º 703pt_PT
dc.identifier.doi10.3390/foods9060703pt_PT
dc.identifier.eid85085698029
dc.identifier.eissn2304-8158
dc.identifier.pmcPMC7353665
dc.identifier.pmid32492803
dc.identifier.urihttp://hdl.handle.net/10400.14/30757
dc.identifier.wos000553945200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationKP-06-H37/21pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectIndustrial rapeseed mealpt_PT
dc.subjectSequential protein isolationpt_PT
dc.subjectPlant protein enhanced solubilitypt_PT
dc.titleEnhanced solubility of rapeseed meal protein isolates prepared by sequential isoelectric precipitationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue6pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
person.familyNameSilva
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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