The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake.

Ahlström, Cecilia; Thuvander, Johan; Rayner, Marilyn; Matos, María; Gutiérrez, Gemma; Östbring, Karolina

Ahlström, Cecilia; Thuvander, Johan; Rayner, Marilyn; Matos, María; Gutiérrez, Gemma; Östbring, Karolina.

Affiliation

Ahlström C; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Thuvander J; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Rayner M; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Matos M; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
Gutiérrez G; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
Östbring K; Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.

Molecules ; 27(9)2022 May 05.

Article in En | MEDLINE | ID: mdl-35566309

Subject(s)

Brassica napus; Brassica rapa; Brassica napus/chemistry; Brassica rapa/chemistry; Emulsions/chemistry; Hydrogen-Ion Concentration; Plant Proteins/chemistry

Key words

emulsion stability; plant proteins; protein extraction; protein recovery; rapeseed press cake

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