Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake
(2020) In Foods 9(5).- Abstract
One of the functional proteins in rapeseed-the amphiphilic protein oleosin-could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween... (More)
One of the functional proteins in rapeseed-the amphiphilic protein oleosin-could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.
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- author
- Östbring, Karolina LU ; Nilsson, Kajsa LU ; Ahlström, Cecilia LU ; Fridolfsson, Anna and Rayner, Marilyn LU
- organization
- publishing date
- 2020-05-25
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Anti-oxidative properties, Emulsifying properties, Protein recovery, Rapeseed press cake
- in
- Foods
- volume
- 9
- issue
- 5
- article number
- 678
- publisher
- MDPI AG
- external identifiers
-
- scopus:85085640259
- pmid:32466177
- ISSN
- 2304-8158
- DOI
- 10.3390/foods9050678
- language
- English
- LU publication?
- yes
- id
- c982c6c0-ceee-4384-b7bb-7d5f97865b3c
- date added to LUP
- 2020-06-17 10:24:17
- date last changed
- 2024-06-12 15:31:09
@article{c982c6c0-ceee-4384-b7bb-7d5f97865b3c,
abstract = {{<p>One of the functional proteins in rapeseed-the amphiphilic protein oleosin-could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.</p>}},
author = {{Östbring, Karolina and Nilsson, Kajsa and Ahlström, Cecilia and Fridolfsson, Anna and Rayner, Marilyn}},
issn = {{2304-8158}},
keywords = {{Anti-oxidative properties; Emulsifying properties; Protein recovery; Rapeseed press cake}},
language = {{eng}},
month = {{05}},
number = {{5}},
publisher = {{MDPI AG}},
series = {{Foods}},
title = {{Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake}},
url = {{http://dx.doi.org/10.3390/foods9050678}},
doi = {{10.3390/foods9050678}},
volume = {{9}},
year = {{2020}},
}