Skip to main content
SpringerLink
Log in

Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The use of the rapeseed meal as a source for preparation of protein-rich ingredients for the food industry is an alternative to the current limited application as a feed additive. The aim of this study was to evaluate foaming properties of an acid-soluble protein-rich ingredient (ASP) obtained from industrial rapeseed meal as a co-product of a protein isolate. Foam capacity and stability over a period of 60 min were evaluated by using volumetric and image analyzing methods. The influence of NaCl at two boundary concentrations (0.03 and 0.25 M) was studied over a pH range from 2 to 10. The ASP exhibited high foamability (> 90%), not influenced by pH or salt addition. In contrast, foam stability, measured over a 60 min period, was pH and NaCl dependent. By the end of the observation period, the addition of 0.25 M NaCl reduced the foam volume by more than 70% at all pH values. After 30 min at pH values 4, 6 and 8, which are the most common for food products, the foams without NaCl retained 51, 38 and 41% of the initial foam volume, respectively. The results were in agreement with image analysis observations where microstructure of the foams with NaCl was more heterogeneous than that of the foams without salt addition. The high foamability and relatively high foam stability at pH from 4 to 8 without NaCl addition shows that ASP could be a potential alternative to plant proteins currently used as foaming agents in the food industry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Ahmed S, Babiker E, Mohamed IA, Eltayeb M, Ahmed S (2012) Effect of sodium chloride concentration on the functional properties of selectec legume flours. Afr J Food Agric Nutr Dev 12:6701–6714

    Google Scholar 

  • Aider M, Barbana C (2011) Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity—a practical and critical review. Trends Food Sci Technol 22:21–39

    Article  CAS  Google Scholar 

  • Alashi AM, Blanchard CL, Mailer RJ, Agboola SO (2013) Technological and bioactive functionalities of canola meal proteins and hydrolysates. Food Rev Int 29:231–260

    Article  CAS  Google Scholar 

  • Aluko RE, McIntosh T (2001) Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds. J Sci Food Agric 81:391–396

    Article  CAS  Google Scholar 

  • Andualem B, Gessesse A (2013) Effects of salt (NaCl) concentrations on the functional properties of defatted brebra (Millettia ferruginea) seed flour. Middle-East J Sci Res 13:889–897

    CAS  Google Scholar 

  • Antova T, Nenkova G, Georgieva L (2008) Comparative investigation of trade marks butter. Sci Papers 36:111–117

    Google Scholar 

  • Carré P, Pouzet A (2014) Rapeseed market, worldwide and in Europe. OCL 21:D102–D114

    Article  Google Scholar 

  • Chabanon G, Chevalot I, Framboisier X, Chenu S, Marc I (2007) Hydrolysis of rapeseed protein isolates: kinetics, characterization and functional properties of hydrolysates. Process Biochem 42:1419–1428

    Article  CAS  Google Scholar 

  • Dragoev SG, Vulkova-Yorgova KI, Balev DK (2008) Technology of functional and special meat and fish products. Minerva, Sofia

    Google Scholar 

  • El Nockrashy AS, Mukherjee KD, Mangold HK (1977) Rapeseed protein isolates by countercurrent extraction and isoelectric precipitation. J Agric Food Chem 25:193–197

    Article  Google Scholar 

  • FDA (2008) Approximate pH of foods and food products. Accessed on 1 Feb. 2018

  • Fine KE, Cole JC, Penn CJ (2013) Nitrogen mineralization from canola meal or cottonseed meal with or without soapstock. Hort Sci 48:891–896

    CAS  Google Scholar 

  • Ghumman A, Kaur A, Singh N (2016) Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology. Food Hydrocoll 61:843–850

    Article  CAS  Google Scholar 

  • Indrawati L, Narsimhan G (2008) Characterization of protein stabilized foam formed in a continuous shear mixing apparatus. J Food Eng 88:456–465

    Article  CAS  Google Scholar 

  • Inyang U, Iduh A (1996) Influence of pH and salt concentration on protein solubility, emulsifying and foaming properties of sesame protein concentrate. J Am Oil Chem Soc 73:1663–1667

    Article  CAS  Google Scholar 

  • Ivanova P, Chalova V, Koleva L (2014) Functional properties of proteins isolated from industrially produced sunflower meal. Int J Food Stud 3:203–212

    Article  Google Scholar 

  • Ivanova P, Chalova V, Uzunova G, Koleva L, Manolov I (2016) Biochemical characterization of industrially produced rapeseed meal as a protein source in food industry. Agric Agric Sci Proc 10:55–62

    Google Scholar 

  • Ivanova P, Kalaydzhiev H, Rustad T, Silva CLM, Chalova VI (2017) Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal. Emir J Food Agric 29:170–178

    Article  Google Scholar 

  • Kanu P, Kerui Z, Ming Z, Haifeng Q, Kanu J, Kexue Z (2007) Sesame protein 11: functional properties of sesame (Sesamum indicum L.) protein isolate as influenced by pH, temperature, time and ratio of flour to water during its production. Asian J Biochem 2:289–301

    Article  CAS  Google Scholar 

  • Kinsella JE (1981) Functional properties of proteins: possible relationships between structure and function in foams. Food Chem 7:273–288

    Article  CAS  Google Scholar 

  • Lönnerdal B, Janson J (1972) Studies on Brassica seed proteins: I. The low molecular weight proteins in rapeseed. Isolation and characterization. Biochim Biophys Acta Protein Struct 278:175–183

    Article  Google Scholar 

  • Lqari H, Vioque J, Pedroche J, Millán F (2002) Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterization. Food Chem 76:349–356

    Article  CAS  Google Scholar 

  • Mao X, Hua Y (2012) Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). Int J Mol Sci 13:1561–1581

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Moure A, Sineiro J, Dominguez H, Parajo JC (2006) Functionality of oilseed protein products: a review. Food Res Int 39:945–963

    Article  CAS  Google Scholar 

  • Park W, Kim K, Lee J, Cha Y, Moon Y, Song Y, Jeong E, Ahn S, Hong S, Lee Y (2017) Effect of different application levels of rapeseed meal on growth and yield components of rice. Appl Biol Chem 60:403–410

    Article  CAS  Google Scholar 

  • Patino JMR, Conde JM, Linares HM, Jiménez JJP, Sánchez CC, Pizones V, Rodríguez FM (2007) Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate. Food Hydrocoll 21:782–793

    Article  CAS  Google Scholar 

  • Pedroche J, Yust MM, Lqari H, Girón-Calle J, Alaiz M, Vioque J, Millán F (2004) Brassica carinata protein isolates: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis. Food Chem 88:337–346

    Article  CAS  Google Scholar 

  • Prinyawiwatkul W, McWatters K, Beuchat L, Phillips R (1997) Functional characteristics of cowpea (Vigna unguiculata) flour and starch as affected by soaking, boiling, and fungal fermentation before milling. Food Chem 58:361–372

    Article  CAS  Google Scholar 

  • Rutkowski A, Kozlowska H (1979) Chemical constituents and protein food processing of rapeseed. J Am Oil Chem Soc 56:475–477

    Article  CAS  PubMed  Google Scholar 

  • Shevkani K, Singh N, Kaur A, Rana JC (2015) Structural and functional characterization of kidney bean and field pea protein isolates: a comparative study. Food Hydrocoll 43:679–689

    Article  CAS  Google Scholar 

  • Sze-Tao KWC, Sathe SK (2000) Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chem 69:153–160

    Article  CAS  Google Scholar 

  • Tan SH, Mailer RJ, Blanchard CL, Agboola SO (2011) Canola proteins for human consumption: extraction, profile, and functional properties. J Food Sci 76:R16–R28

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • van der Ven C, Gruppen H, de Bont DB, Voragen AG (2002) Correlations between biochemical characteristics and foam-forming and-stabilizing ability of whey and casein hydrolysates. J Agric Food Chem 50:2938–2946

    Article  CAS  PubMed  Google Scholar 

  • Vioque J, Sánchez-Vioque R, Clemente A, Pedroche J, Millán F (2000) Partially hydrolyzed rapeseed protein isolate with improved functional properties. J Am Oil Chem Soc 77:447–450

    Article  CAS  Google Scholar 

  • Wang Z, Narsimhan G (2004) Evolution of liquid holdup profile in a standing protein stabilized foam. J Colloid Interface Sci 280:224–233

    Article  CAS  PubMed  Google Scholar 

  • Weaire D (2002) Foam physics. Adv Eng Mater 4:723–725

    Article  CAS  Google Scholar 

  • Zayas JF (1997) Foaming properties of proteins. In: Functionality of proteins in food. Springer, Berlin, pp 260–309

  • Zhang T, Liu L, Piao XS (2012) Predicting the digestible energy of rapeseed meal from its chemical composition in growing-finishing pigs. Asian Aust J Anim Sci 25:375–381

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002, Plovdiv, Bulgaria

    Petya Ivanova, Hristo Kalaydzhiev & Vesela I. Chalova

  2. Department of Technology of Cereal and Bakery Products, University of Food Technologies, 26 Maritsa Blvd, 4002, Plovdiv, Bulgaria

    Tzvetelin T. Dessev

  3. Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374, Porto, Portugal

    Cristina L. M. Silva

  4. Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7491, Trondheim, Norway

    Turid Rustad

Authors
  1. Petya Ivanova
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hristo Kalaydzhiev
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Tzvetelin T. Dessev
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cristina L. M. Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Turid Rustad
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Vesela I. Chalova
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vesela I. Chalova.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ivanova, P., Kalaydzhiev, H., Dessev, T.T. et al. Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal. J Food Sci Technol 55, 3792–3798 (2018). https://doi.org/10.1007/s13197-018-3311-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3311-y

Keywords

Search

Navigation