| Summary: | The worldwide increasing demand in proteins for human nutrition and animal feeding leads
to a growing interest in novel protein sources. Therefore, rapeseed as an established raw
material for the production of edible oils could be a promising alternative, as large
amounts of press cakes and residues of oil extraction are available. Integrated
fractionizing processes for simultaneous oil and protein isolation using aqueous-alcoholic
extraction or adsorption techniques open many opportunities for new protein ingredients
from rapeseed. The present manuscript compares two strategies to identify a suitable
process for achieving highly functional ingredients for the use in food applications such
as sausages, bakery products or mayonnaise. One process was based on hulling of the
rapeseed kernels followed by an aqueous-alcoholic-extraction of the de-oiled flour. Based
on this process, protein ingredients with about 60% protein content, but only poor
functional properties could be produced. The application concentration of this ingredient
was limited to 2%, because of oily and strawy off-flavors. Isolates with protein contents
higher than 90% and improved sensory and functional properties could be achieved with an
aqueous extraction followed by adsorption of secondary plant metabolites on specific
resins and an ultrafiltration of the aqueous extract. This process enables the production
of protein isolates with reduced off-flavors and optimized functional profiles. In several
food applications a very promising utilization potential of these ingredients could be
confirmed.
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