Functional Properties and Food Applications of Rapeseed Protein Concentrate
Lilian U. Thompson, R. F. K. LIU, J. D. Jones
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
14 claims extracted from this paper into the knowledge graph
rapeseed protein concentrate (RC) produces comparable meringue stability and texture
“A 9% RC dispersion mixed with an equal volume of eggwhite produced a meringue of comparable stability and texture to that of eggwhite alone.”
rapeseed protein concentrate (RC) tenderizes meat patties
“It also increased the cooking yield, reduced the shrinkage and tenderized meat patties.”
rapeseed protein concentrate (RC) has good whipping capacities
“The RC had good nitrogen solubility, fat absorption, emulsification, and whipping capacities but poor water absorption and gelling properties.”