Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments

Riitta Partanen, Juhani Sibakov, Katariina Rommi, Terhi Hakala, Ulla Holopainen-Mantila, Panu Lahtinen, Dilek Ercili-Cura (Corresponding Author), Raija Lantto

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

Aqueous dispersion properties of a protein concentrate obtained from turnip rapeseed (Brassica rapa) press cake were investigated. Protein content of the press cake was enriched from 35.9% to 45.8% by sequential supercritical-CO2 extraction, milling and air classification. The protein denaturation degree and the solubility in the prepared protein concentrate were compared with a commercial canola protein isolate. Partial loss of the protein native structure was observed in the protein concentrate. The ?-potential in the soluble fraction of the protein concentrate dispersion was ca. 20 mV lower (more negative) compared with the commercial isolate at pHs 4-10, which was attributed to the presence of charged carbohydrates such as pectin in the protein concentrate. To improve the dispersion stability of the protein concentrate, enzymatic crosslinking with transglutaminase and microfluidization at 1850 bars were applied. Microfluidization resulted in the formation of rod-like aggregates formed mainly of the insoluble cell wall polysaccharides glued together with proteins as imaged by confocal laser scanning microscopy. Improvement in colloidal stability was observed in all samples upon microfluidization. Pre-treatment with transglutaminase resulted in different distributions of the components in the rods and further improved dispersion stability against sedimentation. Heat treatment caused compaction of the structures.
Original languageEnglish
Pages (from-to)29-37
JournalFood and Bioproducts Processing
Volume99
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Fingerprint

Brassica napus
Brassica rapa
turnips
protein concentrates
enzymatic treatment
rapeseed
Hot Temperature
Proteins
heat
oilseed cakes
protein-glutamine gamma-glutamyltransferase
Transglutaminases
protein depletion
protein isolates
confocal laser scanning microscopy
protein aggregates
canola
crosslinking
pectins
Protein Denaturation

Keywords

  • microfluidization
  • protein concentrate
  • rapeseed
  • solubility
  • transglutaminase
  • turnip rape

Cite this

@article{b20301cd4aab4f629bb2d5d8970528e0,
title = "Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments",
abstract = "Aqueous dispersion properties of a protein concentrate obtained from turnip rapeseed (Brassica rapa) press cake were investigated. Protein content of the press cake was enriched from 35.9{\%} to 45.8{\%} by sequential supercritical-CO2 extraction, milling and air classification. The protein denaturation degree and the solubility in the prepared protein concentrate were compared with a commercial canola protein isolate. Partial loss of the protein native structure was observed in the protein concentrate. The ?-potential in the soluble fraction of the protein concentrate dispersion was ca. 20 mV lower (more negative) compared with the commercial isolate at pHs 4-10, which was attributed to the presence of charged carbohydrates such as pectin in the protein concentrate. To improve the dispersion stability of the protein concentrate, enzymatic crosslinking with transglutaminase and microfluidization at 1850 bars were applied. Microfluidization resulted in the formation of rod-like aggregates formed mainly of the insoluble cell wall polysaccharides glued together with proteins as imaged by confocal laser scanning microscopy. Improvement in colloidal stability was observed in all samples upon microfluidization. Pre-treatment with transglutaminase resulted in different distributions of the components in the rods and further improved dispersion stability against sedimentation. Heat treatment caused compaction of the structures.",
keywords = "microfluidization, protein concentrate, rapeseed, solubility, transglutaminase, turnip rape",
author = "Riitta Partanen and Juhani Sibakov and Katariina Rommi and Terhi Hakala and Ulla Holopainen-Mantila and Panu Lahtinen and Dilek Ercili-Cura and Raija Lantto",
year = "2016",
doi = "10.1016/j.fbp.2016.03.006",
language = "English",
volume = "99",
pages = "29--37",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Elsevier",

}

Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments. / Partanen, Riitta; Sibakov, Juhani; Rommi, Katariina; Hakala, Terhi; Holopainen-Mantila, Ulla; Lahtinen, Panu; Ercili-Cura, Dilek (Corresponding Author); Lantto, Raija.

In: Food and Bioproducts Processing, Vol. 99, 2016, p. 29-37.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments

AU - Partanen, Riitta

AU - Sibakov, Juhani

AU - Rommi, Katariina

AU - Hakala, Terhi

AU - Holopainen-Mantila, Ulla

AU - Lahtinen, Panu

AU - Ercili-Cura, Dilek

AU - Lantto, Raija

PY - 2016

Y1 - 2016

N2 - Aqueous dispersion properties of a protein concentrate obtained from turnip rapeseed (Brassica rapa) press cake were investigated. Protein content of the press cake was enriched from 35.9% to 45.8% by sequential supercritical-CO2 extraction, milling and air classification. The protein denaturation degree and the solubility in the prepared protein concentrate were compared with a commercial canola protein isolate. Partial loss of the protein native structure was observed in the protein concentrate. The ?-potential in the soluble fraction of the protein concentrate dispersion was ca. 20 mV lower (more negative) compared with the commercial isolate at pHs 4-10, which was attributed to the presence of charged carbohydrates such as pectin in the protein concentrate. To improve the dispersion stability of the protein concentrate, enzymatic crosslinking with transglutaminase and microfluidization at 1850 bars were applied. Microfluidization resulted in the formation of rod-like aggregates formed mainly of the insoluble cell wall polysaccharides glued together with proteins as imaged by confocal laser scanning microscopy. Improvement in colloidal stability was observed in all samples upon microfluidization. Pre-treatment with transglutaminase resulted in different distributions of the components in the rods and further improved dispersion stability against sedimentation. Heat treatment caused compaction of the structures.

AB - Aqueous dispersion properties of a protein concentrate obtained from turnip rapeseed (Brassica rapa) press cake were investigated. Protein content of the press cake was enriched from 35.9% to 45.8% by sequential supercritical-CO2 extraction, milling and air classification. The protein denaturation degree and the solubility in the prepared protein concentrate were compared with a commercial canola protein isolate. Partial loss of the protein native structure was observed in the protein concentrate. The ?-potential in the soluble fraction of the protein concentrate dispersion was ca. 20 mV lower (more negative) compared with the commercial isolate at pHs 4-10, which was attributed to the presence of charged carbohydrates such as pectin in the protein concentrate. To improve the dispersion stability of the protein concentrate, enzymatic crosslinking with transglutaminase and microfluidization at 1850 bars were applied. Microfluidization resulted in the formation of rod-like aggregates formed mainly of the insoluble cell wall polysaccharides glued together with proteins as imaged by confocal laser scanning microscopy. Improvement in colloidal stability was observed in all samples upon microfluidization. Pre-treatment with transglutaminase resulted in different distributions of the components in the rods and further improved dispersion stability against sedimentation. Heat treatment caused compaction of the structures.

KW - microfluidization

KW - protein concentrate

KW - rapeseed

KW - solubility

KW - transglutaminase

KW - turnip rape

U2 - 10.1016/j.fbp.2016.03.006

DO - 10.1016/j.fbp.2016.03.006

M3 - Article

VL - 99

SP - 29

EP - 37

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

ER -