Modified rapeseed protein isolate
A protein separation, rapeseed technology, applied in the field of modified rapeseed protein isolates, can solve the problems of enhanced taste, impaired taste, poor nutrition and taste
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Embodiment 1
[0097] Decreased trypsin inhibitory activity (TIA) in rapeseed protein treated with PAD
[0098] TIA-containing rapeseed protein was incubated with PAD and the reduction in TIA was measured using the BAEE assay. The preparation of proteins incubated with and without PAD and the assays used are described below.
[0099] Rapeseed cake sample preparation: To 100 mg of rapeseed cake was added 900 μL of 2% NaCl and 0.17 units of PAD. The rapeseed was dissolved in a Thermomixer at 800 rpm for 30 minutes at 55 °C. Thereafter, samples were centrifuged at 20817g for 10 minutes. A control rapeseed cake sample was lysed in the absence of PAD.
[0100] Rapeseed Protein Isolate Sample Preparation: Rapeseed protein isolate was prepared as described in WO 2018 / 007492. To a 2% (w / v) solution of this material was added 0.17 U / ml PAD, and the solution was incubated at 40° C. (Thermomixer 600 rpm) for 2.5 hours. Control samples were incubated with the same volume of water instead of PAD...
Embodiment 2
[0105] Preparation of modified rapeseed protein isolate comprising citrulline
[0106] To a 10% solution of rapeseed protein isolate in water (500 mL, see Materials), 43 units of PAD were added. The resulting suspension was incubated at 40-45°C for 3 hours. Samples were subsequently frozen and lyophilized.
[0107] In an alternative method leading to a similar modified protein isolate comprising citrulline, PAD is added at a different step of the method as described in WO 2018 / 007492A. Therefore, the method includes the following steps:
[0108] i) mixing cold-pressed rapeseed meal with an aqueous liquid at a temperature of 45 to 65°C;
[0109] ii) separating the aqueous liquid from the mixture obtained in step i);
[0110] iii) defatting the aqueous liquid obtained in step ii);
[0111] iv) adjusting the pH of the degreased aqueous liquid obtained in step iii) to neutral by adding acid or base, and mixing with a precipitating agent to obtain precipitation;
[0112] v) r...
Embodiment 3
[0117] Sensory Evaluation of Rapeseed Protein Isolate Treated with PAD
[0118] An aqueous suspension of rapeseed protein powder (1000 mL, 2% w / w) was prepared in tap water and washed with 4M H 2 SO 4 Adjust the pH to 6.5. The suspension was incubated at 45 °C for 2 h with and without the addition of PAD at different enzyme dosages. The enzyme was further inactivated by heating the material at 65°C for 5 minutes. Samples were evaluated by a sensory panel (n=13) using descriptive analysis (QDA) for attributes relevant to the product under test. During testing, samples will be provided according to the best balanced design and scored in duplicate in EyeQuestion on a 0-100 unstructured line scale. Data were analyzed with ANOVA to find significant differences between individual samples. Differences at pfigure 1 displayed in .
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