Enzyme-aided recovery of protein and protein hydrolyzates from rapeseed cold-press cake: Dissertation

Katariina Rommi

Research output: ThesisDissertationCollection of Articles

Abstract

New protein sources are needed to fulfil the growing global demand for food protein. The co-stream from cold pressing of rapeseed oil, press cake, is a rich source of protein with good nutritional value. Several technologies based on alkaline or saline extraction have been developed for enrichment of rapeseed protein, but high energy and water consumption due to dilute conditions and multiple processing steps limit their sustainability and profitability.In the present study, enzyme-aided methods were developed for extraction of protein and protein hydrolyzates from rapeseed coldpress cake. Carbohydrate-hydrolyzing enzymes facilitated protein extraction at reduced water content and without chemicals such as alkali or salt. Additionally, protein hydrolyzates exhibiting bioactive properties were extracted from dry-fractionated press cake by proteolytic enzyme treatment. Results of the study indicate that enzyme-aided fractionation methods are suitable for rapeseed protein production and may offer a techno-economically feasible alternative to current technologies such as alkaline or saline extraction.
Original languageEnglish
QualificationDoctor Degree
Awarding Institution
  • University of Helsinki
Supervisors/Advisors
  • Poutanen, Kaisa, Supervisor
  • Lantto, Raija, Supervisor
  • Nordlund, Emilia, Supervisor
  • Hakala, Terhi, Supervisor
Award date10 Jun 2016
Place of PublicationEspoo
Publisher
Print ISBNs978-951-38-8433-8
Electronic ISBNs978-951-38-8434-5
Publication statusPublished - 2016
MoE publication typeG5 Doctoral dissertation (article)

Fingerprint

oilseed cakes
rapeseed
rapeseed protein
protein sources
enzymes
proteins
rapeseed cake
rapeseed oil
enzymatic treatment
pressing
alkalis
profitability
bioactive properties
fractionation
nutritive value
carbohydrates
salts
water content
energy
methodology

Keywords

  • rapeseed
  • press cake
  • protein extraction
  • bioactive peptides
  • pectinase
  • dry fractionation

Cite this

Rommi, K. (2016). Enzyme-aided recovery of protein and protein hydrolyzates from rapeseed cold-press cake: Dissertation. Espoo: VTT Technical Research Centre of Finland.
Rommi, Katariina. / Enzyme-aided recovery of protein and protein hydrolyzates from rapeseed cold-press cake : Dissertation. Espoo : VTT Technical Research Centre of Finland, 2016. 108 p.
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Enzyme-aided recovery of protein and protein hydrolyzates from rapeseed cold-press cake : Dissertation. / Rommi, Katariina.

Espoo : VTT Technical Research Centre of Finland, 2016. 108 p.

Research output: ThesisDissertationCollection of Articles

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AB - New protein sources are needed to fulfil the growing global demand for food protein. The co-stream from cold pressing of rapeseed oil, press cake, is a rich source of protein with good nutritional value. Several technologies based on alkaline or saline extraction have been developed for enrichment of rapeseed protein, but high energy and water consumption due to dilute conditions and multiple processing steps limit their sustainability and profitability.In the present study, enzyme-aided methods were developed for extraction of protein and protein hydrolyzates from rapeseed coldpress cake. Carbohydrate-hydrolyzing enzymes facilitated protein extraction at reduced water content and without chemicals such as alkali or salt. Additionally, protein hydrolyzates exhibiting bioactive properties were extracted from dry-fractionated press cake by proteolytic enzyme treatment. Results of the study indicate that enzyme-aided fractionation methods are suitable for rapeseed protein production and may offer a techno-economically feasible alternative to current technologies such as alkaline or saline extraction.

KW - rapeseed

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M3 - Dissertation

SN - 978-951-38-8433-8

T3 - VTT Science

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Rommi K. Enzyme-aided recovery of protein and protein hydrolyzates from rapeseed cold-press cake: Dissertation. Espoo: VTT Technical Research Centre of Finland, 2016. 108 p.