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Tessier R, Calvez J, Airinei G, Khodorova N, Dauguet S, Galet O, Chapelais M, Tomé D, Benamouzig R, Gaudichon C. Digestive and metabolic bioavailability in healthy humans of 15N-labeled rapeseed and flaxseed protein incorporated in biscuits. Am J Clin Nutr 2023; 117:896-902. [PMID: 36842754 DOI: 10.1016/j.ajcnut.2023.02.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 02/10/2023] [Accepted: 02/21/2023] [Indexed: 02/28/2023] Open
Abstract
BACKGROUND In the search to diversify protein sources for humans, oilseeds are good candidates due to the high protein content of their coproducts after oil extraction. Among them, rapeseed presents a well-balanced amino acid (AA) profile. Flaxseed is an emerging source but the nutritional value of its protein is not yet documented. OBJECTIVES This study aimed to determine the nitrogen (N) and AA bioavailability of these protein sources. METHODS Nineteen healthy volunteers were intubated with a naso-ileal tube. They ingested 156 g biscuits containing intrinsically labeled 15N rapeseed (n = 10) or flaxseed (n = 9) protein over a 4-h period. Ileal digesta, blood, and urine were sampled over 8 h after the first meal ingestion. N and 15N enrichment and AAs were measured to determine digestive and deamination losses. Ileal digestibility, the digestible indispensable AA score (DIAAS) and net postprandial protein utilization (NPPU) were calculated. RESULTS Real ileal digestibility was 80.7 ± 6.5% for rapeseed protein and 92.2 ± 2.0% for flaxseed protein (P = 0.0002). Mean indispensable AA (IAA) digestibility reached 84.1 ± 6.9% and 93.3 ± 6.7% for rapeseed and flaxseed, respectively, lysine being the lowest digestible IAA for both sources. Despite moderate digestibility, the DIAAS was 1.1 for rapeseed but only 0.6 for flaxseed due to lysine insufficiency. Deamination losses accounted for 20.0 ± 6.5% of dietary N for flaxseed and 11.0 ± 2.8% for rapeseed (P = 0.002). The NPPU did not differ between the protein sources, with 71.3 ± 6.5% for flaxseed and 69.7 ± 7.6% for rapeseed. CONCLUSIONS Despite good digestibility, flaxseed protein cooked in biscuits was penalized by both lysine insufficiency and poor lysine digestibility that decreased its DIAAS and increased deamination. By contrast, rapeseed was moderately digestible but presented no limiting IAA, resulting in an excellent DIAAS and low deamination. This study was registered at clinicaltrials.gov as NCT04024605.
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Affiliation(s)
- Romain Tessier
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Juliane Calvez
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Gheorghe Airinei
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Nadezda Khodorova
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | | | | | - Martin Chapelais
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Daniel Tomé
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Robert Benamouzig
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France.
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Yang Z, Huang Z, Cao L. Biotransformation technology and high-value application of rapeseed meal: a review. BIORESOUR BIOPROCESS 2022; 9:103. [PMID: 38647572 PMCID: PMC10991624 DOI: 10.1186/s40643-022-00586-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 08/24/2022] [Indexed: 11/10/2022] Open
Abstract
Rapeseed meal (RSM) is an agro-industrial residue of increased functional biological value that contains high-quality proteins for animal feed. Due to the presence of antinutritional factors and immature development technology, RSM is currently used as a limited feed additive and in other relatively low-value applications. With increasing emphasis on green and sustainable industrial development and the added value of agro-industrial residues, considerable attention has been directed to the removal of antinutritional factors from RSM using high-efficiency, environment-friendly, and cost-effective biotechnology. Similarly, the high-value biotransformations of RSM have been the focus of research programmes to improve utilization rate. In this review, we introduce the sources, the nutrient and antinutrient content of RSM, and emphasize improvements on RSM feed quality using biological methods and its biotransformation applications.
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Affiliation(s)
- Zhengfeng Yang
- School of Energy and Environmental Science, Yunnan Normal University, Kunming, 650500, People's Republic of China
| | - Zunxi Huang
- Engineering Research Center of Sustainable Development and Utilization of Biomass Energy, Ministry of Education, Yunnan Normal University, Kunming, 650500, People's Republic of China.
- School of Energy and Environmental Science, Yunnan Normal University, Kunming, 650500, People's Republic of China.
- Key Laboratory of Yunnan for Biomass Energy and Biotechnology of Environment, Yunnan Normal University, Kunming, 650500, People's Republic of China.
- College of Life Sciences, Yunnan Normal University, Yunnan Normal University, No. 768 Juxian Street, Chenggong, Kunming, Yunnan, 650500, People's Republic of China.
| | - Lijuan Cao
- College of Life Sciences, Yunnan Normal University, Yunnan Normal University, No. 768 Juxian Street, Chenggong, Kunming, Yunnan, 650500, People's Republic of China
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3
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Xie C, Li W, Gao R, Yan L, Wang P, Gu Z, Yang R. Determination of glucosinolates in rapeseed meal and their degradation by myrosinase from rapeseed sprouts. Food Chem 2022; 382:132316. [PMID: 35152015 DOI: 10.1016/j.foodchem.2022.132316] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 01/07/2022] [Accepted: 01/30/2022] [Indexed: 11/18/2022]
Abstract
The utilization of rapeseed meal in food is limited due to its abundant glucosinolates (GLs). In this study, an LC-MS/MS method for GLs determination in rapeseed meal was developed. Then, the degradation of GLs using rapeseed sprouts derived myrosinase (MYR) was investigated. Results showed that 11 kinds of GLs were identified in rapeseed meal. The LC-MS/MS method had a high linearity (R2 greater than 0.9999), repeatability (RSD < 5%) and recovery rate (92%-102%). The optimum condition for hydrolyzing GLs in rapeseed meal was reacting for 4 h with the addition of 2236.35 U/g MYR, 9.63 μg/g ascorbic acid and 26.68 μg/g EDTA. Under this condition, more than 80% of GLs were degraded and the yields of isothiocyanates and oxazolidinone-2-thione were 859.30 μg/g and 685.59 μg/g, respectively. To conclude, this study reported a reliable method for GLs determination and an effective way to degrade GLs in rapeseed meal.
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Affiliation(s)
- Chong Xie
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Wanmei Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Rongguang Gao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Lihua Yan
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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Vahedifar A, Wu J. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:17-69. [PMID: 35940704 DOI: 10.1016/bs.afnr.2022.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Concerns about sustainability and nutrition security have encouraged the food sector to replace animal proteins in food formulations with underutilized plant protein sources and their co-products. In this scenario, canola protein-rich materials produced after oil extraction, including canola cold-pressed cakes and meals, offer an excellent opportunity, considering their nutritional advantages such as a well-balanced amino acid composition and their potential bioactivity. However, radical differences among major proteins (i.e., cruciferin and napin) in terms of the physicochemical properties, and the presence of a wide array of antinutritional factors in canola, impede the production of a highly pure protein extract with a reasonable extraction yield. In this manuscript, principles regarding the extraction methods applicable for the production of canola protein concentrates and isolates are explored in detail. Alkaline and salt extraction methods are presented as the primary isolation methods, which result in cruciferin-rich and napin-rich isolates with different nutritional and functional properties. Since a harsh alkaline condition would result in an inferior functionality in protein isolates, strategies are recommended to reduce the required solvent alkalinity, including using a combination of salt and alkaline and employing membrane technologies, application of proteases and carbohydrases to facilitate the protein solubilization from biomass, and novel green physical methods, such as ultrasound and microwave treatments. In terms of the commercialization progress, several canola protein products have received a GRAS notification so far, which facilitates their incorporation in food formulations, such as bakery, beverages, salad dressings, meat products and meat analogues, and dairies.
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Affiliation(s)
- Amir Vahedifar
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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5
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Georgiev R, Kalaydzhiev H, Ivanova P, Silva CLM, Chalova VI. Multifunctionality of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation. Foods 2022; 11:foods11040541. [PMID: 35206016 PMCID: PMC8870837 DOI: 10.3390/foods11040541] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 02/04/2023] Open
Abstract
Rapeseed meal is a by-product of the oil-producing industry with a currently underestimated application. Two protein isolates, PI2.5–8.5 or PI10.5–2.5, were obtained from industrial rapeseed meal after treatment with an aqueous ethanol solution. The alkaline-extracted proteins were sequentially precipitated by two different modes, from pH 10.5 to 2.5, and vice versa, from 2.5 to 8.5, with a step of 1 pH unit. The preparation approach influenced both the functional and antioxidant properties of the isolates. The PI10.5–2.5 exhibited higher water and oil absorption capacities than PI2.5–8.5, reaching 2.68 g H2O/g sample and 2.36 g oil/g sample, respectively. The emulsion stability of the PI2.5–8.5, evaluated after heating at 80 °C, was either 100% or close to 100% for all pH values studied (from 2 to 10), except for pH 6 where it reached 93.87%. For the PI10.5–2.5, decreases in the emulsion stability were observed at pH 8 (85.71%) and pH 10 (53.15%). In the entire concentration range, the PI10.5–2.5 exhibited a higher scavenging ability on 2,2-diphenyl-1-picryl hydrazyl (DPPH) and hydroxyl radicals than PI2.5–8.5 as evaluated by DPPH and 2-deoxyribose assays, respectively. At the highest concentration studied, 1.0%, the neutralization of DPPH radicals by PI10.5–2 reached half of that exhibited by synthetic antioxidant butylhydroxytoluene (82.65%). At the same concentration, the inhibition of hydroxyl radicals by PI10.5–2 (71.25%) was close to that achieved by mannitol (75.62%), which was used as a positive control. Established antioxidant capacities add value to the protein isolates that can thus be used as both emulsifiers and antioxidants.
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Affiliation(s)
- Radoslav Georgiev
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria; (R.G.); (P.I.)
| | - Hristo Kalaydzhiev
- Department of Analytical Chemistry and Physicochemistry, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria;
| | - Petya Ivanova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria; (R.G.); (P.I.)
| | - Cristina L. M. Silva
- CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
| | - Vesela I. Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria; (R.G.); (P.I.)
- Correspondence: ; Tel.: +359-32-603-855
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Yang J, de Wit A, Diedericks CF, Venema P, van der Linden E, Sagis LM. Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107190] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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7
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Xiong Z, Fu Y, Yao J, Zhang N, He R, Ju X, Wang Z. Removal of anti-nutritional factors of rapeseed protein isolate (RPI) and toxicity assessment of RPI. Food Funct 2022; 13:664-674. [DOI: 10.1039/d1fo03217h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We prepared a detoxified rapeseed protein isolate (RPI) by phytase/ethanol treatment based on alkaline extraction and acidic precipitation.
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Affiliation(s)
- Zheng Xiong
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yaoyao Fu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jun Yao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Nan Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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8
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Assessing functional properties of rapeseed protein concentrate versus isolate for food applications. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102636] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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9
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10
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Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106270] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Kalaydzhiev H, Georgiev R, Ivanova P, Stoyanova M, Silva CLM, Chalova VI. Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation. Foods 2020; 9:E703. [PMID: 32492803 PMCID: PMC7353665 DOI: 10.3390/foods9060703] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 11/18/2022] Open
Abstract
The solubility of plant protein isolates is a key determinant of their potential application. Two protein isolates (PI) from ethanol-treated industrial rapeseed meal, PI10.5-2.5 and PI2.5-8.5, were prepared by sequential isoelectric precipitation of alkali-extracted proteins (pH 12) starting from pH 10.5 to 2.5 or from pH 2.5 to 8.5, respectively. Biochemical analyses revealed that PI2.5-8.5 contained a higher amount of crude protein (72.84%) than PI10.5-2.5 (68.67%). In the same protein isolate, the level of total phenols (0.71%) was almost two-fold higher than that in PI10.5-2.5 (0.42%). No glucosinolates were established in both protein isolates. SDS-PAGE analysis demonstrated that PI10.5-2.5 contained 10 to 15 kDa protein fractions in a relatively higher amount, while PI2.5-8.5 was enriched in 18 to 29 kDa protein fractions. PI10.5-2.5 exhibited high solubility, varying from 41.74% at pH 4.5 to 65.13% at pH 6.5, while PI2.5-8.5 was almost two-fold less soluble under the same conditions. Up to pH 5.5, the addition of NaCl at 0.03 and 0.25 M diminished the solubility of PI2.5-8.5, while the solubility of PI10.5-2.5 was increased. The supplementation of PI10.5-2.5 with 0.25 M NaCl enhanced the protein solubility to 56.11% at pH 4.5 and 94.26% at pH 6.5. The addition of 0.03 M NaCl also increased the solubility of this protein isolate but to a lower extent. Overall, the approach for sequential precipitation of proteins influenced the biochemical characteristics, protein fractional profile and solubility of prepared protein isolates.
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Affiliation(s)
- Hristo Kalaydzhiev
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria; (H.K.); (R.G.); (P.I.)
| | - Radoslav Georgiev
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria; (H.K.); (R.G.); (P.I.)
| | - Petya Ivanova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria; (H.K.); (R.G.); (P.I.)
| | - Magdalena Stoyanova
- Department of Analytical Chemistry and Physicochemistry, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria;
| | - Cristina L. M. Silva
- CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
| | - Vesela I. Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria; (H.K.); (R.G.); (P.I.)
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Ntone E, Bitter JH, Nikiforidis CV. Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105598] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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13
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Defaix C, Aymes A, Albe Slabi S, Basselin M, Mathé C, Galet O, Kapel R. A new size-exclusion chromatography method for fast rapeseed albumin and globulin quantification. Food Chem 2019; 287:151-159. [DOI: 10.1016/j.foodchem.2019.01.209] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 01/23/2019] [Accepted: 01/31/2019] [Indexed: 11/29/2022]
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14
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Kalaydzhiev H, Gandova VD, Ivanova P, Brandão TRS, Dessev TT, Silva CLM, Chalova VI. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3090-3098. [PMID: 31205363 PMCID: PMC6542923 DOI: 10.1007/s13197-019-03806-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/09/2019] [Accepted: 04/30/2019] [Indexed: 11/24/2022]
Abstract
A protein isolate (ERPI) was prepared from ethanol-treated rapeseed meal and used as a stabilizing agent in sunflower and rapeseed oil-in-water emulsions. The aim of the current study was to explore the influence of protein and oil concentrations on initial stability of sunflower and rapeseed oil-in-water emulsions by evaluating Gibbs free energy (ΔG) and particle size distribution. The 7-day dynamics of emulsion stability was investigated by turbidity measurement as well. A 32 factorial design was applied to assess the significance of oil (5%, 10% and 15% w/w) and ERPI protein (0.25%, 0.5% and 1.0% w/w) addition on stability of the emulsions. The results demonstrated that the increase of oil concentrations from 5 to 15% positively influenced the initial stability of sunflower and rapeseed oil-in-water emulsions. In both oil types, ERPI protein supplementation at all levels resulted in significant differences in the stability of 5% and 10% oil emulsions but did not alter the initial stability of the emulsions prepared with either 15% sunflower or rapeseed oil. With a few exceptions, there was a good agreement between Gibbs free energy data and microstructural profiles of the emulsions. Overall, emulsions with all sunflower oil concentrations and 1.0% ERPI protein exhibited better initial and a 7-day stability dynamics compared to all rapeseed oil-based emulsions. The study demonstrated the potential of ethanol-treated rapeseed meal protein isolate to serve as an emulsifying agent in sunflower and rapeseed oil containing emulsions.
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Affiliation(s)
- Hristo Kalaydzhiev
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Vanya D. Gandova
- Department of Analytical and Physical Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Petya Ivanova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Teresa R. S. Brandão
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Tzvetelin T. Dessev
- Department of Technology of Cereal and Bakery Products, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Cristina L. M. Silva
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Vesela I. Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
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Kalaydzkiev H, Ivanova P, Silva CL, Chalova VI. Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns-2019-0007] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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16
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Joehnke MS, Rehder A, Sørensen S, Bjergegaard C, Sørensen JC, Markedal KE. In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:711-719. [PMID: 29264921 DOI: 10.1021/acs.jafc.7b04681] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Partial replacement of animal protein sources with plant proteins is highly relevant for the food industry, but potential effects on protein digestibility need to be established. In this study, the in vitro protein digestibility (IVPD) of four protein sources and their mixtures (50:50 w/w ratio) was investigated using a transient pepsin hydrolysis (1 h) followed by pancreatin (1 h). The protein sources consisted of napin-rich rapeseed (Brassica napus L.) protein concentrates (RPCs; RP1, RP2) prepared in pilot scale and major bovine whey proteins (WPs; α-LA, alpha-lactalbumin; β-LG, beta-lactoglobulin). IVPD of individual protein sources was higher for WPs compared to RPCs. The RP2/β-LG mixture resulted in an unexpected high IVPD equivalent to β-LG protein alone. Protein mixtures containing RP1 showed a new IVPD response type due to the negative influence of a high trypsin inhibitor activity (TIA) level. Improved IVPD of RP1 alone and in protein mixtures was obtained by lowering the TIA level using dithiothreitol (DTT). These results showed that napin-rich protein products prepared by appropriate processing can be combined with specific WPs in mixtures to improve the IVPD.
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Affiliation(s)
- Marcel Skejovic Joehnke
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Alina Rehder
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Susanne Sørensen
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Charlotte Bjergegaard
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Jens Christian Sørensen
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Keld Ejdrup Markedal
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Yu M, Zeng M, Qin F, He Z, Chen J. Physicochemical and functional properties of protein extracts from Torreya grandis seeds. Food Chem 2017; 227:453-460. [DOI: 10.1016/j.foodchem.2017.01.114] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 01/22/2017] [Accepted: 01/24/2017] [Indexed: 11/28/2022]
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Raikos V, Neacsu M, Duthie G, Nicol F, Reid M, Cantlay LL, Ranawana V. Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13060] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Madalina Neacsu
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Fergus Nicol
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Martin Reid
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Louise L. Cantlay
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Viren Ranawana
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
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Jones OG. Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2015.08.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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