Optimization of Protein Extraction from Rapeseed Oil Cake by Dephenolization Process for Scale-Up Application Using...

Area of Science:

• Food Science & Technology
• Biotechnology
• Agricultural Science

Background:

• Rapeseed proteins offer high potential for human nutrition due to quality and availability.
• Antinutritional compounds in rapeseed present challenges for industrial food applications.
• Extraction and modification techniques are crucial for enhancing rapeseed protein functionality.

Purpose of the Study:

• Investigate the impact of dephenolization on rapeseed protein isolate properties.
• Optimize rapeseed protein extraction using artificial neural networks (ANN).
• Enhance the nutritional and sensory attributes of rapeseed proteins.

Main Methods:

• Dephenolization of rapeseed protein isolate using four different protocols.
• Ultrasound-assisted extraction optimized via artificial neural network (ANN) modeling.
• Characterization of protein isolates via FTIR, SDS-PAGE, amino acid analysis, solubility, and digestibility assays.

Main Results:

• Protein isolates (PIs) achieved high purity (>65%), with significant variations in yield.
• Optimized ANN model predicted optimal conditions: 84% ethanol, 1:60 solid-to-liquid ratio, 15 min ultrasound.
• Optimized conditions yielded 90.68% protein purity and 29.17% extraction yield.
• Optimized PI demonstrated superior functional properties compared to other protocols.

Conclusions:

• Dephenolization significantly impacts rapeseed protein isolate characteristics.
• ANN modeling provides an effective data-driven approach for optimizing extraction processes.
• Optimized rapeseed protein isolates exhibit enhanced functionality for food industry applications.