Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal

In this experiment, rapeseed meal (RSM) was subjected to different pressing temperatures (75 °C and 150 °C) and extraction method (enzymatic hydrolysis (EH), alkaline water extraction (AWE), and EH + AWE) were chosen to assess the effects of temperature on nutritional components, protein solubility...

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Bibliografische Detailangaben

Hauptverfasser:	Zhongyuan Du, Ni Sang, Bing Yu, Ping Zheng, Huifen Wang, Quyuan Wang, Daiwen Chen
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-07-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Rapeseed meal Temperature Rapeseed protein Enzymatic hydrolysis Alkaline water extraction Enzymatic hydrolysis assisted alkaline water extraction
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157525006844
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