Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction

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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 languageEnglish
Pages (from-to)1422-1435
JournalFood and Bioprocess Technology
Issue number6
Publication statusPublished - May 2022
MoE publication typeA1 Journal article-refereed


  • Calcium
  • Dry fractionation
  • Gelation
  • Phytic acid
  • Rapeseed press cake
  • Rapeseed protein


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