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Functional Properties and Food Applications of Rapeseed Protein Concentrate
Author(s) -
THOMPSON L. U.,
LIU R. F. K.,
JONES J. D.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07643.x
Subject(s) - rapeseed , food science , chemistry , emulsion , absorption of water , solubility , yield (engineering) , flavor , materials science , biochemistry , biology , organic chemistry , botany , metallurgy
Rapeseed protein concentrate (RC), prepared with 2% hexameta‐phosphate, was tested for its functionality and performance in some foods. The RC had good nitrogen solubility, fat absorption, emulsification, and whipping capacities but poor water absorption and gelling properties. It increased the emulsion stability, and protein but lowered the fat content of wieners. It also increased the cooking yield, reduced the shrinkage and tenderized meat patties. Results were similar to soybean isolate except for the poorer color and flavor. The cooking yield of RC supplemented wieners was less than the all‐meat control and soybean‐supplemented wieners. A 9% RC dispersion mixed with an equal volume of eggwhite produced a meringue of comparable stability and texture to that of eggwhite alone.