Hexane defatting effects on rapeseed protein extractability and properties at neutral and mild pH 8.5

Tiffany Patra, Marcos Hamborg Vinde, Tomasz Pawel Czaja, Lilia Ahrné*

*Corresponding author for this work

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Abstract

Rapeseed is a promising plant protein source yet to be fully explored. Traditionally, rapeseed proteins are extracted from hexane-defatted press cake at high alkaline conditions to maximise protein recovery. Instead of the traditional approach, this study explored the effects of extracting proteins from the whole-kernel seed, focusing on assessing the hexane defatting process followed by gentle protein extraction at neutral pH compared with pH 8.5. Extraction at neutral pH resulted in a napin-rich protein extract, while alkaline conditions favoured cruciferin extraction as expected. Hexane defatting destroyed the oil bodies's structure while detaching the cell membrane from the cell wall, causing dehydration, and enabling interactions between the seed constituents. Increasing cycles of hexane treatment greatly reduced the total protein recovery by 9 g/100 g under neutral pH and >60 g/100 g under mild alkaline conditions which affected the protein structure, leading to a more rigid structure with a slightly higher melting temperature.

Original languageEnglish
Article number116505
JournalLWT
Volume205
Number of pages9
ISSN0023-6438
DOIs
Publication statusPublished - 2024

Bibliographical note

Publisher Copyright:
© 2024 The Authors

Keywords

  • Gentle extraction
  • Hexane defatting
  • Protein quality
  • Protein structure
  • Rapeseed protein

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