Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

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...

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Detalles Bibliográficos
Autores principales: Östbring, Karolina, Nilsson, Kajsa, Ahlström, Cecilia, Fridolfsson, Anna, Rayner, Marilyn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278726/
https://www.ncbi.nlm.nih.gov/pubmed/32466177
http://dx.doi.org/10.3390/foods9050678

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278726/
https://www.ncbi.nlm.nih.gov/pubmed/32466177
http://dx.doi.org/10.3390/foods9050678

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