Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties

doi:10.7506/spkx1002-6630-200908002

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 29-32.doi: 10.7506/spkx1002-6630-200908002

Previous Articles Next Articles

Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties

JIANG Shao-tong，PAN Mu，ZHENG Zhi，PAN Li-jun，LUO Shui-zhong，SUN Han-ju

(School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)

Received:2008-05-26 Online:2009-04-15 Published:2010-12-29
Contact: PAN Mu， E-mail:275857864@qq.com

Abstract

Abstract:

The nutritional value and functional properties of storage protein in double-low rapeseed meal were investigated. Albumin and globulin, two kinds of storage protein, were isolated from an industrial defatted, dehulled and cold pressing rapeseed meal (Brassica napus), and their contents account for 20.8% and 60.2% of total storage protein, respectively. Meanwhile, the main anti-nutrition factors were removed during the isolation process. The determination of amino acids showed that the amino acid composition of this storage protein is balanceable and fits close to FAO/WHO standards for composition pattern of essential amino acids. Moreover, the functional properties of the storage protein such as solubility, oil binding capacity, foam ability, foam stability, emulsifying property and emulsion stability were also discussed in the present study.

Key words: storage protein, preparation, amino acid, functional properties

CLC Number:

TQ819

JIANG Shao-tong，PAN Mu，ZHENG Zhi，PAN Li-jun，LUO Shui-zhong，SUN Han-ju. Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties[J]. FOOD SCIENCE, 2009, 30(8): 29-32.

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,. Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates [J]. FOOD SCIENCE, 2021, 42(8): 179-185.
[3]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[4]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[5]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[6]	CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang. Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu [J]. FOOD SCIENCE, 2021, 42(6): 118-125.
[7]	ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong. Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein [J]. FOOD SCIENCE, 2021, 42(5): 77-83.
[8]	WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2021, 42(4): 23-30.
[9]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[10]	SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie. Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate [J]. FOOD SCIENCE, 2021, 42(2): 23-29.
[11]	HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong. Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats [J]. FOOD SCIENCE, 2021, 42(2): 255-261.
[12]	CHEN Shengnan, LIU Yuqian, LIU Mengyao, SUN Jixuan, YANG Rui. Covalent Interaction between Hesperidin and Ferritin and Its Effect on Physicochemical Properties of Ferritin [J]. FOOD SCIENCE, 2021, 42(18): 1-6.
[13]	ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen. Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391 [J]. FOOD SCIENCE, 2021, 42(18): 37-44.
[14]	GAO Xiangyang, ZHANG Fang. Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification [J]. FOOD SCIENCE, 2021, 42(18): 207-211.
[15]	CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan. Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk [J]. FOOD SCIENCE, 2021, 42(16): 14-22.

Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments