Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract

Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for heat during protein recovery severely reduced the rapeseed prot...

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Detalles Bibliográficos
Autores principales: Östbring, Karolina, Tullberg, Cecilia, Burri, Stina, Malmqvist, Emma, Rayner, Marilyn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963604/
https://www.ncbi.nlm.nih.gov/pubmed/31805678
http://dx.doi.org/10.3390/foods8120627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963604/
https://www.ncbi.nlm.nih.gov/pubmed/31805678
http://dx.doi.org/10.3390/foods8120627

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