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Protein Recovery from New Zealand Oil Rapeseed (Brassica napus) Cake

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Abstract

The effects of downstream processing steps, lipid removal by supercritical carbon dioxide (CO2) or hexane and extraction pH on the properties of proteins extracted from rapeseed cake were investigated. The extraction pH was optimised by analysing the soluble protein profile at pH 2–11 and its effects were visualised using 1D electrophoresis. Two extraction conditions, pH 4 and pH 8, were selected for their capacity to preferentially extract the storage proteins and a wider distribution of proteins, respectively. A bottom-up proteomic analysis of the pH 8 extract identified partial matches to antimicrobial peptides from defensin-like protein 1 (DEF1) and the potential for large numbers of antihypertensive and angiotensin-converting enzyme (ACE) inhibitory peptides, previously associated with reductions in hypertension. The pH 4 and pH 8 protein extracts performed differently in the physical functionality tests. The pH 4 extracts had higher foaming capacity and stability but lower emulsion stability compared with the pH 8 extracts. Overall, the lipid removal technique used did not significantly affect the properties of proteins extracted.

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Acknowledgements

The authors would like to thank the Bioresource Processing Alliance for funding this work and Zeaola for providing the rapeseed cake material.

Funding

this work was supported by Bioresource Processing Alliance (BPA 1809, 2018).

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Authors and Affiliations

  1. The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch, 8140, New Zealand

    Gert-Jan Moggré

  2. The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand

    Mario Alayon Marichal & Thomas Sowersby

  3. Proteins and Metabolites Team, AgResearch Limited, Private Bag 4749, Christchurch, 8140, New Zealand

    Anita Grosvenor & Jessica Gathercole

  4. Callaghan Innovation, PO Box 31310, Lower Hutt, 5040, New Zealand

    Teresa Moreno

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  1. Gert-Jan Moggré
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  2. Mario Alayon Marichal
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  3. Thomas Sowersby
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  4. Anita Grosvenor
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  5. Jessica Gathercole
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  6. Teresa Moreno
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Correspondence to Gert-Jan Moggré.

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Moggré, GJ., Alayon Marichal, M., Sowersby, T. et al. Protein Recovery from New Zealand Oil Rapeseed (Brassica napus) Cake. Waste Biomass Valor 13, 1135–1141 (2022). https://doi.org/10.1007/s12649-021-01534-7

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  • DOI: https://doi.org/10.1007/s12649-021-01534-7

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