Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake

Katariina Rommi, Ulla Holopainen, Sari Pohjola, Terhi K. Hakala, Raija Lantto, Kaisa Poutanen, Emilia Nordlund

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

The aims were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake and to determine the effect of these pretreatments in protein extraction procedures varying in ionic strength, pH, and total solid content. Defatted press cake (median particle size 600 µm) was milled to 21-164 µm and 7 µm median particle sizes by pin disc milling and air-flow milling, respectively. The milled press cake samples were treated with a carbohydrate-hydrolyzing enzyme preparation, after which proteins were extracted in saline (pH 6) or alkaline (pH 12) buffer at 5 % solid content, or in water at 20 % solid content. Particle size reduction of the press cake did not influence enzyme action or protein yield, suggesting that protein release from the press cake is not physically limited by cell walls or internal cell structures. As an exception, protein release from the aleuronic cells appeared to be hindered by intact cell walls. Enzyme treatment improved protein recovery, more substantially when the extraction was carried out in water at 20 % solid content than in saline or alkaline conditions at 5 % solid content. The enzyme mediated its positive effect most probably by reducing the water holding capacity of the press cake, thereby facilitating solid-liquid separation, and releasing anionic compounds which improved protein solubility through electrostatic stabilization. The results suggest that carbohydrate-hydrolyzing enzymes are beneficial for rapeseed protein extraction at reduced water content or when no salt or alkali is added to increase protein solubility.
Original languageEnglish
Pages (from-to)2392-2399
Number of pages8
JournalFood and Bioprocess Technology
Volume8
Issue number12
DOIs
Publication statusPublished - Sep 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

oilseed cakes
Brassica rapa
enzymatic treatment
Carbohydrates
rapeseed
Particle Size
particle size
Enzymes
Particle size
carbohydrates
Proteins
Recovery
proteins
protein solubility
enzymes
Water
rapeseed protein
cell walls
Solubility
Cell Wall

Keywords

  • Milling
  • Pectinase
  • Microscopy
  • Differential scanning calorimetry

Cite this

@article{b3541847f17d454bb35c236e516b2787,
title = "Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake",
abstract = "The aims were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake and to determine the effect of these pretreatments in protein extraction procedures varying in ionic strength, pH, and total solid content. Defatted press cake (median particle size 600 µm) was milled to 21-164 µm and 7 µm median particle sizes by pin disc milling and air-flow milling, respectively. The milled press cake samples were treated with a carbohydrate-hydrolyzing enzyme preparation, after which proteins were extracted in saline (pH 6) or alkaline (pH 12) buffer at 5 {\%} solid content, or in water at 20 {\%} solid content. Particle size reduction of the press cake did not influence enzyme action or protein yield, suggesting that protein release from the press cake is not physically limited by cell walls or internal cell structures. As an exception, protein release from the aleuronic cells appeared to be hindered by intact cell walls. Enzyme treatment improved protein recovery, more substantially when the extraction was carried out in water at 20 {\%} solid content than in saline or alkaline conditions at 5 {\%} solid content. The enzyme mediated its positive effect most probably by reducing the water holding capacity of the press cake, thereby facilitating solid-liquid separation, and releasing anionic compounds which improved protein solubility through electrostatic stabilization. The results suggest that carbohydrate-hydrolyzing enzymes are beneficial for rapeseed protein extraction at reduced water content or when no salt or alkali is added to increase protein solubility.",
keywords = "Milling, Pectinase, Microscopy, Differential scanning calorimetry",
author = "Katariina Rommi and Ulla Holopainen and Sari Pohjola and Hakala, {Terhi K.} and Raija Lantto and Kaisa Poutanen and Emilia Nordlund",
year = "2015",
month = "9",
doi = "10.1007/s11947-015-1587-8",
language = "English",
volume = "8",
pages = "2392--2399",
journal = "Food and Bioprocess Technology",
issn = "1935-5130",
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number = "12",

}

Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake. / Rommi, Katariina; Holopainen, Ulla; Pohjola, Sari; Hakala, Terhi K.; Lantto, Raija; Poutanen, Kaisa; Nordlund, Emilia.

In: Food and Bioprocess Technology, Vol. 8, No. 12, 09.2015, p. 2392-2399.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake

AU - Rommi, Katariina

AU - Holopainen, Ulla

AU - Pohjola, Sari

AU - Hakala, Terhi K.

AU - Lantto, Raija

AU - Poutanen, Kaisa

AU - Nordlund, Emilia

PY - 2015/9

Y1 - 2015/9

N2 - The aims were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake and to determine the effect of these pretreatments in protein extraction procedures varying in ionic strength, pH, and total solid content. Defatted press cake (median particle size 600 µm) was milled to 21-164 µm and 7 µm median particle sizes by pin disc milling and air-flow milling, respectively. The milled press cake samples were treated with a carbohydrate-hydrolyzing enzyme preparation, after which proteins were extracted in saline (pH 6) or alkaline (pH 12) buffer at 5 % solid content, or in water at 20 % solid content. Particle size reduction of the press cake did not influence enzyme action or protein yield, suggesting that protein release from the press cake is not physically limited by cell walls or internal cell structures. As an exception, protein release from the aleuronic cells appeared to be hindered by intact cell walls. Enzyme treatment improved protein recovery, more substantially when the extraction was carried out in water at 20 % solid content than in saline or alkaline conditions at 5 % solid content. The enzyme mediated its positive effect most probably by reducing the water holding capacity of the press cake, thereby facilitating solid-liquid separation, and releasing anionic compounds which improved protein solubility through electrostatic stabilization. The results suggest that carbohydrate-hydrolyzing enzymes are beneficial for rapeseed protein extraction at reduced water content or when no salt or alkali is added to increase protein solubility.

AB - The aims were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake and to determine the effect of these pretreatments in protein extraction procedures varying in ionic strength, pH, and total solid content. Defatted press cake (median particle size 600 µm) was milled to 21-164 µm and 7 µm median particle sizes by pin disc milling and air-flow milling, respectively. The milled press cake samples were treated with a carbohydrate-hydrolyzing enzyme preparation, after which proteins were extracted in saline (pH 6) or alkaline (pH 12) buffer at 5 % solid content, or in water at 20 % solid content. Particle size reduction of the press cake did not influence enzyme action or protein yield, suggesting that protein release from the press cake is not physically limited by cell walls or internal cell structures. As an exception, protein release from the aleuronic cells appeared to be hindered by intact cell walls. Enzyme treatment improved protein recovery, more substantially when the extraction was carried out in water at 20 % solid content than in saline or alkaline conditions at 5 % solid content. The enzyme mediated its positive effect most probably by reducing the water holding capacity of the press cake, thereby facilitating solid-liquid separation, and releasing anionic compounds which improved protein solubility through electrostatic stabilization. The results suggest that carbohydrate-hydrolyzing enzymes are beneficial for rapeseed protein extraction at reduced water content or when no salt or alkali is added to increase protein solubility.

KW - Milling

KW - Pectinase

KW - Microscopy

KW - Differential scanning calorimetry

U2 - 10.1007/s11947-015-1587-8

DO - 10.1007/s11947-015-1587-8

M3 - Article

VL - 8

SP - 2392

EP - 2399

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

SN - 1935-5130

IS - 12

ER -