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| Effect of different extraction methods on the quality characteristics of rapeseed protein and flaxseed protein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230658 |
| KeyWord:rapeseed protein flaxseed protein alkali-soluble acid precipitation ethanol extraction enzymatic hydrolysis salting-out method |
| FundProject:青海省基础研究计划项目（2023-ZJ-757） |
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| Abstract: |
| Aiming to provide a reference basis for the subsequent practical production and processing application of rapeseed protein and flaxseed protein, using rapeseed cake and flaxseed cake as raw materials, rapeseed protein and flaxseed protein were extracted by four methods, namely alkali-soluble acid precipitation, ethanol extraction, enzymatic hydrolysis and salting-out, and the effects of different extraction methods on the physicochemical, structural and functional properties of rapeseed protein and flaxseed protein were explored. The results showed that the extraction rate of rapeseed protein and flaxseed protein extracted by ethanol extraction was the highest, 47.01% and 48.19%, respectively; the purity of rapeseed protein and flaxseed protein extracted by enzyme hydrolysis was the highest, 89.30% and 83.20%, respectively; the isoelectric point of rapeseed protein and flaxseed protein extracted by the four methods was 4.4; different extraction methods had different degrees of influence on the structure of the proteins. Rapeseed protein and flaxseed protein extracted by salting-out method had better functional properties, and the solubility of the two proteins extracted by salting-out method was 68.19% and 64.90%, water holding capacity was 58.00% and 40.33%, oil holding capacity was 57.00% and 35.83%, foaming capacity was 91.67% and 89.29%, emulsifying capacity was 71.38 m2/g and 32.75 m2/g, and emulsion stability was 65.33% and 65.37%, respectively. In conclusion, salting-out method is an extraction method suitable for industrial production of high quality rapeseed protein and flaxseed protein. |
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