Abstract
Rapeseed press cake was upcycled as a protein-enriched ingredient through dry fractionation. The protein-enriched fraction contained higher amounts of phytic acid compared to press cake, and phytase treatment was applied to decrease the phytic acid content from 6.8 to 0.5%. The effect of phytase treatment leading to the release of cations was also mimicked by extrinsic calcium addition. Both phytase treatment and calcium addition significantly improved the heat-induced gel properties but had a minor effect on protein solubility and dispersion stability at pH 8. Water and protein holding capacities of the gels were the highest for the phytase-treated sample (91 and 97%, respectively), followed by the sample with added calcium (86 and 94%, respectively) and control sample (60 and 86%, respectively). Gel firmness followed the same pattern. Scanning electron microscopy images revealed an interconnected structured network in the phytase-treated gel, while in the control gel, a more rigid and open structure was observed. The improved gelation properties resulting from the phytase treatment suggest that the protein and soluble dietary fibre-enriched rapeseed press cake ingredient serve as a promising raw material for gelled food systems. The positive effect of calcium addition on gel properties proposes that part of the improvement observed after phytase treatment may be caused by cations released from phytate.
Original language | English |
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Pages (from-to) | 1422-1435 |
Journal | Food and Bioprocess Technology |
Volume | 15 |
Issue number | 6 |
DOIs | |
Publication status | Published - May 2022 |
MoE publication type | A1 Journal article-refereed |
Funding
Open Access funding provided by Technical Research Centre of Finland (VTT). The research leading to these results has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the European Union, under Horizon 2020, the EU Framework Programme for Research and Innovation, under grant agreements no. 18025 PROVE and 20316 VALOCAKE.
Keywords
- Calcium
- Dry fractionation
- Gelation
- Phytic acid
- Rapeseed press cake
- Rapeseed protein