| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488469 | Food and Bioproducts Processing | 2016 | 37 Pages |
Abstract
- 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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Riitta Partanen, Juhani Sibakov, Katariina Rommi, Terhi Hakala, Ulla Holopainen-Mantila, Panu Lahtinen, Dilek Ercili-Cura, Raija Lantto,