Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions

Katariina Rommi (Corresponding Author), Dilek Ercili-Cura, Terhi K. Hakala, Emilia Nordlund, Kaisa Poutanen, Raija Lantto

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7 Citations (Scopus)

Abstract

Pectinase treatment was used to facilitate protein recovery from defatted rapeseed (Brassica rapa) cold-pressing residue in water-lean conditions and without pH adjustment. Effect of extraction pH on protein yield and physiochemical properties of the protein concentrates was assessed. Enzymatic hydrolysis of carbohydrates was feasible at high (40%) solid content and improved protein recovery at pH 6. Comparable protein yields (40-41% of total protein) from enzyme-aided water extraction (pH 6) and nonenzymatic alkaline extraction (pH10) at 10% solid content suggested that after enzymatic treatment, rapeseed protein could be extracted without exposure to alkali. However, water extraction required dilute conditions, whereas alkaline extraction was feasible also at 20% solid content. The water extracts possessed better protein solubility, higher ?- potential, and smaller particle size than isoelectric precipitates from alkaline extraction, indicating higher dispersion stability. This is suggested to be mediated by electrostatic interactions between proteins and pectic carbohydrates in the water extracts.
Original languageEnglish
Pages (from-to)2997-3003
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number11
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

oilseed cakes
Brassica rapa
total solids
rapeseed
physicochemical properties
Recovery
Enzymes
enzymes
Proteins
proteins
Water
water
rapeseed protein
carbohydrates
protein concentrates
electrostatic interactions
protein solubility
enzymatic treatment
extracts
pressing

Keywords

  • pectinase treatment
  • protein extraction
  • isoelectric precipitation
  • protein solubility
  • anionic carbohydrates

Cite this

@article{afcdceafe9694f3185de5c47bbdb8988,
title = "Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions",
abstract = "Pectinase treatment was used to facilitate protein recovery from defatted rapeseed (Brassica rapa) cold-pressing residue in water-lean conditions and without pH adjustment. Effect of extraction pH on protein yield and physiochemical properties of the protein concentrates was assessed. Enzymatic hydrolysis of carbohydrates was feasible at high (40{\%}) solid content and improved protein recovery at pH 6. Comparable protein yields (40-41{\%} of total protein) from enzyme-aided water extraction (pH 6) and nonenzymatic alkaline extraction (pH10) at 10{\%} solid content suggested that after enzymatic treatment, rapeseed protein could be extracted without exposure to alkali. However, water extraction required dilute conditions, whereas alkaline extraction was feasible also at 20{\%} solid content. The water extracts possessed better protein solubility, higher ?- potential, and smaller particle size than isoelectric precipitates from alkaline extraction, indicating higher dispersion stability. This is suggested to be mediated by electrostatic interactions between proteins and pectic carbohydrates in the water extracts.",
keywords = "pectinase treatment, protein extraction, isoelectric precipitation, protein solubility, anionic carbohydrates",
author = "Katariina Rommi and Dilek Ercili-Cura and Hakala, {Terhi K.} and Emilia Nordlund and Kaisa Poutanen and Raija Lantto",
year = "2015",
doi = "10.1021/acs.jafc.5b01077",
language = "English",
volume = "63",
pages = "2997--3003",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
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TY - JOUR

T1 - Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions

AU - Rommi, Katariina

AU - Ercili-Cura, Dilek

AU - Hakala, Terhi K.

AU - Nordlund, Emilia

AU - Poutanen, Kaisa

AU - Lantto, Raija

PY - 2015

Y1 - 2015

N2 - Pectinase treatment was used to facilitate protein recovery from defatted rapeseed (Brassica rapa) cold-pressing residue in water-lean conditions and without pH adjustment. Effect of extraction pH on protein yield and physiochemical properties of the protein concentrates was assessed. Enzymatic hydrolysis of carbohydrates was feasible at high (40%) solid content and improved protein recovery at pH 6. Comparable protein yields (40-41% of total protein) from enzyme-aided water extraction (pH 6) and nonenzymatic alkaline extraction (pH10) at 10% solid content suggested that after enzymatic treatment, rapeseed protein could be extracted without exposure to alkali. However, water extraction required dilute conditions, whereas alkaline extraction was feasible also at 20% solid content. The water extracts possessed better protein solubility, higher ?- potential, and smaller particle size than isoelectric precipitates from alkaline extraction, indicating higher dispersion stability. This is suggested to be mediated by electrostatic interactions between proteins and pectic carbohydrates in the water extracts.

AB - Pectinase treatment was used to facilitate protein recovery from defatted rapeseed (Brassica rapa) cold-pressing residue in water-lean conditions and without pH adjustment. Effect of extraction pH on protein yield and physiochemical properties of the protein concentrates was assessed. Enzymatic hydrolysis of carbohydrates was feasible at high (40%) solid content and improved protein recovery at pH 6. Comparable protein yields (40-41% of total protein) from enzyme-aided water extraction (pH 6) and nonenzymatic alkaline extraction (pH10) at 10% solid content suggested that after enzymatic treatment, rapeseed protein could be extracted without exposure to alkali. However, water extraction required dilute conditions, whereas alkaline extraction was feasible also at 20% solid content. The water extracts possessed better protein solubility, higher ?- potential, and smaller particle size than isoelectric precipitates from alkaline extraction, indicating higher dispersion stability. This is suggested to be mediated by electrostatic interactions between proteins and pectic carbohydrates in the water extracts.

KW - pectinase treatment

KW - protein extraction

KW - isoelectric precipitation

KW - protein solubility

KW - anionic carbohydrates

U2 - 10.1021/acs.jafc.5b01077

DO - 10.1021/acs.jafc.5b01077

M3 - Article

VL - 63

SP - 2997

EP - 3003

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 11

ER -