Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments

- Rapeseed press cake was enriched in protein after dry fractionation.
- Protein concentrate showed similar solubility to protein isolate at neutral pH.
- Microfluidization formed rod-like aggregates of protein and insoluble carbohydrates.
- Microfluidization and transglutaminase improved aqueous dispersion stability.
- Rapeseed protein concentrates may find use in structure stabilization.