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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...
Autores principales: | Östbring, Karolina, Tullberg, Cecilia, Burri, Stina, Malmqvist, Emma, Rayner, Marilyn |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
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 |
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