Work

The gelation properties of rapeseed proteins are barely affected by co-extracted phenolic compounds

Year: 2025

Type: article

Abstract: Rapeseed proteins are a promising alternative to animal-based proteins that can form gels to provide structure in foods. However, in the case of plant proteins, co-extracted impurities, such as phenolic compounds, may interfere with the protein network. Phenolic compounds in rapeseeds are found mainly in the form of sinapic and ferulic acid in the kernels and as proanthocyanidins in the hulls. These can be co-extracted with the proteins and may affect the protein gel properties. Therefore, the current study elucidates this potential effect of phenolics on the protein gel properties. An extracted rapeseed protein isolate was mixed with sinapic and ferulic acid or with proanthocyanidins in a natural ratio at pH 7 or 9, and the effects of the phenolic compounds on the rheological properties of the gel obtained after heating were quantified. The gels made by mixing proteins and phenolic compounds were compared with gels made up of natural protein extracts where sinapic acid, ferulic acid, and proanthocyanidins were naturally present. Shear rheometry revealed only minor differences in the rheological behaviour of the gels with protein-phenolic blends. Furthermore, only minor differences in protein dispersibility or cross-linking were observed before gelation, regardless of the environmental pH, indicating weak interactions between proteins and phenolics. In contrast to common practice, phenolic compounds do not need to be removed from the protein extracts, which enables protein extraction in more simple steps, thereby making the protein extraction process more efficient, in terms of costs and energy. • In their native ratios, rapeseed phenolics do not affect the protein gelation. • Phenolics co-extracted with rapeseed proteins barely affect the gelling properties. • Rapeseed phenolic compounds do not extensively interact with proteins. • Rapeseed phenolic compounds cause browning of the protein extracts.

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.111959

Authors: Sybren J.M. Zondervan, Johannes H. Bitter, Atze Jan van der Goot, Julia K. Keppler, Constantinos V. Nikiforidis

Institution: Wageningen University & Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $4,990

Funders: Ministerie van Economische Zaken en Klimaat, Topconsortium voor Kennis en Innovatie