Nutritech - Rethinking the Food Chain

NEW ARTICLE on using carbohydrate-hydrolyzing enzymes for more feasible production of rapeseed protein

29.9.2015 12:00

The aims of the study of Rommi et al (2015) were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake and to determine the effect of these pretreatments in protein extraction procedures varying in ionic strength, pH, and total solid content. The particle size reduction did not influence enzyme action or protein yield, suggesting that protein release from the press cake is not physically limited by cell walls or internal cell structures. Most probably the enzyme mediated its positive effect by reducing the water holding capacity of the press cake, thereby facilitating solid-liquid separation. The results suggest that carbohydrate-hydrolyzing enzymes are beneficial for rapeseed protein extraction at reduced water content or when no salt or alkali is added to increase protein solubility.

Reference:
Rommi K., Holopainen U., Pohjola S., Hakala TK., Lantto R., Poutanen K., Nordlund E. "Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake.", Food Bioprocess Technol. 2015.

NOTE: You can order a copy of the article by sending the reference to saara.pentikainen@vtt.fi

For more information:
katariina.rommi@vtt.fi

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